7 Foods With a Shorter Shelf Life Than You Think

There’s nothing so painful as watching $7 go straight into the trash every time forgotten berries spoil before you get a bite. With grocery prices at unusual highs — up 11.4 percent in 2022 per the U.S. Department of Agriculture (USDA) Economic Research Service, with another 5.9 percent jump predicted for 2023 — we’re all plenty motivated to use what we’ve bought.

Reducing food waste is good for the planet, too. In a 2021 publication, the Environmental Protection Agency (EPA) reported that uneaten food in the United States represents carbon emissions equaling that of 42 coal-fired power plants.

So while nobody advocates risking sickness from borderline beef, it’s good to eat what you buy when the food is still in its prime. “There’s a fine line between food safety and food waste,” says Jennifer Quinlan, PhD, a professor of nutrition sciences at Drexel University in Philadelphia. “You don't want to get in this bind of, I can't eat it, but I don't want to waste it, and it was expensive.”

Still, knowing what foods are past their prime isn’t always as obvious as mold on berries or sour milk. The dates on food labels can be confusing, as well. So keep an eye on the following seven foods, which are at high risk of spoiling before you notice.

1. Brown Rice Isn’t a Forever Food

Storing rice in bulk for stir-fries seems economical, but it turns out your brown rice tubs should be refreshed every six months, according to the U.S. Rice Foundation. (White, on the other hand, has a practically indefinite lifespan.) “The reason why brown rice doesn't store as long as white rice at room temperature is because of the bran oil that remains on the outside of the grain of rice,” says Tessa Nguyen, RD, a chef and registered dietitian in Detroit.

While white rice is processed to remove that layer, brown rice keeps it intact with almost four times the oil content, according to an article in LBT — Food Science and Technology. It’s this oil that can go rancid. “White and brown rice are both great choices,” says Nguyen. Just keep an eye on purchase dates with a sticky note or permanent marker.

2. Fresh Deli Meat Shouldn’t Outlive the Workweek

Once packages of store-sliced turkey or ham are opened, Dr. Quinlan says, “They really should be consumed or thrown away within three days.” At most, sliced deli meats are good for five days, maximum, according to the USDA. That’s because the bacteria Listeria monocytogenes, which can be transferred by deli surfaces, can actually keep growing at refrigerated temperatures per the USDA.

“It might be there at levels, initially, that wouldn’t make you sick,” says Quinlan. But the longer you wait, the dicier those slices become.

3. Pre-Sliced Mushrooms Have Half the Shelf Life

Veggies sold sliced and shrink-wrapped, like mushrooms or bell peppers, may be convenient, but they actually tend to go bad faster.

Mushrooms are notoriously short-lived to begin with thanks to their structure — in particular, the lack of a protective cuticle layer, according to an article in the journal Foods. Whole, refrigerated mushrooms be used in five to six days, research suggests.

Freshly sliced ’shrooms are even more prone to spoilage, as reported in a study published in 2021. “Sliced mushrooms spoil faster than whole because they have been cut and more surface area is exposed to the air and environment,” says Nguyen. “This means there are more surfaces for bacteria to grow.” Purchasing whole to cut right before you cook is the safest bet.

4. Hummus Doesn’t Hold Up Like You Think

Hummus is a classic Mediterranean food and can be a healthy snack, but you might be unpleasantly surprised to find that even store-bought versions with preservatives don’t have the same shelf life as other kinds of dips. In fact, store-bought and homemade hummus both last exactly the same length of time, even when refrigerated: a single week once opened, according to Foodsafety.gov’s Foodkeeper app. Store-bought hummus will keep much longer as long as it remains unopened — up to three months in the fridge, thanks to pasteurization — but once you dip, the clock starts counting down.

5. Corn on the Cob Is Less Sturdy Than It Seems

This isn’t one of the longevity veggies, like beets or squash, which can last months when stored properly. According to FoodSafety.gov, uncooked corn on the cob is only good for one to two days in the fridge.

Maximize your timeline by keeping the full husk on until cooking, or look past the misconception that fresh is the only healthy option. “Fresh, frozen, canned, 100 percent juice, and dried fruits and vegetables are all great choices” for nutrition, including fiber, says Nguyen. Research published in the Journal of Agricultural Food Chemistry, for example, showed that frozen veggies, overall, contained comparable or even higher vitamin levels than fresh ones. And frozen produce lasts much longer than 72 hours.

6. Once Grains Are Cooked, the Clock’s Ticking

It’s almost counterintuitive that cooking grains like quinoa, barley, or oats would suddenly number their days. But cooking adds water, and bacteria need water to grow, per a food microbiology primer from the Texas A&M Agrilife Extension.

“Once moisture is introduced to a food, the potential for bacteria to grow starts,” says Nguyen. While grains will last for months dry in a cool pantry, once they’re cooked, FoodSafety.gov confirms you’re looking at under a week.

For a handy loophole, just freeze your cooked grains in portioned containers and you’re set for weeks or even months, according to the University of Nebraska-Lincoln.

7. Tomato Sauce Comes With Some Eye-Opening Asterisks

Before it’s opened, tomato sauce is a shelf-life champ. Like pickles or fruit, its high acidity can preserve it well for a year-plus — while still sealed, says the USDA. But once you twist the lid it only lasts three to five days (even in the fridge) since that’s when bacteria can get in and start growing, again per the USDA. So instead of one mondo marinara, stock up with multiple jars of sauce you’ll use for a full meal each.

Also of note: Even when you tuck away tomato products, they may lose nutritional value long before their dying day. Research in the International Journal of Analytical Chemistry showed that in a packaged, tomato-based sauce, levels of lycopene (what researchers call an “excellent antioxidant”), dipped by just 30 days of storage around 77 degrees Fahrenheit — a temp not unfamiliar in pantries. (Degradation was even more dramatic at 98 degrees, so keep extra jars out of the garage).

How to Store Food So It Lasts Longer

All the above have a shorter shelf life that most people realize, but that doesn’t mean these foods (or any!) are a lost cause. The best step you can take, according to Quinlan, is to simply lower your fridge temperature. The U.S. Food and Drug Administration (FDA) recommends 40 degrees F or lower. (If your model doesn’t show degrees, just look for a colder setting.) “The lower your refrigerator temperature, the less likely you are to have bacterial growth,” Quinlan says.

Add a quick weekly spin through your fridge and pantry to jog your memory — when’s that from? — and you’re on your way to a safe, sustainable balance.