5 expired condiments to throw away now, according to food safety experts

Learn which condiments you can use beyond their expiration date—and which could increase your risk of foodborne illness if kept for too long.

Key Points

• Many condiments maintain their quality and safety beyond their expiration date, but others present more of a risk.
• Condiments like creamy dressings, sour cream, mayonnaise, garlic oil and homemade dips and sauces have a much shorter shelf life.
• Reduce the risk of foodborne illness by dating condiments when you open them, following storage and shelf life guidelines closely for homemade items and tossing items that look or smell suspect.

How long has that mayonnaise been in your fridge? If you’re not sure, it might be time to re-evaluate the stash of condiments in your refrigerator. 

Many condiments can last for weeks, months or even years after opening if stored properly, especially if they’re commercially produced. Some everyday condiments and sauces, however, can elevate your risk of foodborne illness if they’re stored improperly or eaten past their prime. Here’s what the experts have to say about which condiments present the most risk, how to store them properly and when to toss certain condiments to avoid foodborne illness. 

Why Some Expired Condiments Are Riskier Than Others

Many store-bought condiments—think mustard, ketchup and soy sauce—are generally less risky if consumed after their expiration date. Their flavor or texture may deteriorate over time, but they’re unlikely to make you sick. 

“Some condiments are more of a quality concern when they’re past their date, while others can become a food safety concern,” says Jessica Brantley-Lopez, MBA, RDN. “Highly acidic, salty or sugary condiments are less favorable environments for microbial growth, so you may notice changes in flavor, color or texture first.”

On the other hand, condiments made with high-moisture, protein-rich ingredients—such as eggs or dairy—are more prone to bacterial growth and spoilage, making proper storage and handling especially important.

The Most Risky Expired Condiments

However, certain popular condiments are more perishable due to how they’re made. These must be refrigerated, and paying attention to proper storage and heeding expiration dates is more important. 

“When condiments are prepared or stored improperly, consuming them beyond their expiration date may increase the risk of serious foodborne illness or even death,” says Kelly Burgess, M.B.A., RD, LDN. “The level of risk depends on how the condiment was prepared, preserved and stored.” Here are some condiments to be especially careful with.

1. Creamy Dressings

Vinegar-based dressings are relatively low-risk, but recipes that include dairy products are considered more perishable, have a shorter shelf life and require constant refrigeration. 

“I’m most cautious with creamy, perishable condiments like ranch or blue cheese dressing,” Lopez says. “They have less of the acid, salt or sugar that helps preserve some other condiments, so this isn’t a storage window I would push.” She recommends a shelf life of one to two months in the refrigerator after opening creamy dressings, or the best before date provided by the manufacturer. Homemade dressings are at a much higher risk, and often can only last a few days.

2. Sour Cream

Even more perishable are dairy products that are used as condiments—even if they’re cultured, such as sour cream, crème fraîche and yogurt, because they lack additional ingredients like sugar or salt. These products can be stored in your refrigerator for one to two weeks after opening.

3. Mayonnaise

Mayonnaise, aioli and mayo-based condiments like tartar sauce pose a higher risk of foodborne illness because they contain eggs. Like creamy dressings, they’re riskier “because they’re perishable, moisture-rich condiments that rely more heavily on refrigeration for safety,” Burgess says. “Unlike highly acidic condiments such as mustard or vinegar-based dressings, they provide a more favorable environment for microbial growth when they’re stored improperly or kept too long.” 

She notes that this is especially true for homemade mayo and aioli, which may contain less acid—and therefore spoil more quickly—than commercially-produced items. Commercial mayonnaise can typically last for a few months or more beyond the expiration date printed on the jar if stored properly. Refrigerate homemade versions and plan to use it within about seven days. 

4. Garlic Oil

Some food safety issues, like mold growth or unwanted fermentation, are easy to see or smell. But one of the most significant foodborne illnesses—botulism—is impossible to detect with our senses. 

Garlic-in-oil condiments like garlic confit have “low-acid environments that are ideal for the growth of Clostridium botulinum, a bacterium that produces botulinum toxin, which causes the life-threatening disease botulism,” Burgess says. Microscopic spores may exist in the soil the garlic is grown in, and they’re virtually impossible to remove from the garlic itself. Adding oil creates the anaerobic environment Clostridium botulinum needs to grow.

Homemade garlic oil should never be stored at room temperature. Instead, refrigerate it below 40oF for up to one week, or seal it in an airtight container and freeze it for several months.

5. Homemade Dips and Sauces

Other homemade condiments like dips and sauces are more perishable and can present a higher food safety risk if you try to push their shelf life. Homemade foods like hummus, guacamole, fresh salsa and pesto can create a hospitable environment for foodborne pathogens like Salmonella to thrive if stored for too long, Burgess says. She recommends discarding homemade guacamole and pesto after 3 to 4 days in the fridge, and homemade salsa and hummus (7) after seven days.4

Common Storage Mistakes

• Not refrigerating condiments: Refrigerating all your condiments—not just the perishable, high-risk ones, like creamy dressings and mayo—will maintain their quality longer, prevent premature spoilage and reduce the risk of foodborne illness. 
• Storing perishable condiments on the door: The fridge door is likely safe for items such as mustard and ketchup, but temperature-sensitive condiments, dips and sauces should be stored deeper in the fridge.
• Not keeping your fridge cold enough: If your fridge runs warm, perishable condiments will spoil sooner, raising the risk of foodborne illness. Use a fridge thermometer to monitor temperature and adjust your appliance’s settings so that it maintains a temperature of 40oF or below to keep foods out of the “danger zone.”
• Cross-contaminating with utensils: Always use clean utensils when serving or portioning condiments that aren’t squeezed, poured or shaken directly out of the container.

How to Tell When It’s Time to Toss a Condiment

“For me, it’s time to toss a condiment when I can’t remember how long it’s been open, it’s well beyond the recommended storage time or something about the smell, color or texture has noticeably changed,” says Lopez. “Visible mold is an automatic toss. And if I’m questioning whether it’s still good, I’m not going to taste it to find out.” She recommends writing the open date on condiments that have a longer shelf life for quick reference. 

Tracking open dates, paying attention to the “best by” dates on packaging and using your eyes and nose to assess signs of spoilage or contamination can help you determine when to throw an item out. Long-keeping, commercially-produced condiments like “ketchup, mayonnaise, mustard and vinegar-based dressings may separate, develop a rancid odor, darken in color or change in texture” when they’re past their prime, Burgess says. 

For more perishable items with a shorter shelf life, she recommends looking for off-odors, sour or fermented smells, visible mold, a slimy texture and color changes, such as browning on the surface of guacamole. In addition to mold, dairy-based condiments and sauces may smell rancid, show signs of gas production, separate or have a clumpy texture. 

That said, many of the most dangerous food safety risks, like botulism and listeriosis, aren’t easily detectable in a home kitchen. “Some condiments may be contaminated without any obvious signs of spoilage,” Burgess says. “Pay attention to label instructions and follow recommended storage guidelines.”

Our Expert Take

Many condiments can last for weeks or months past the manufacturer’s best before date, but some more perishable condiments—like cream-based sauces and dressings, mayonnaise and aioli, dairy products, garlic oil and homemade condiments and dips—have a much shorter shelf life and specific storage requirements. 

Store condiments in the main compartment of your refrigerator, note best-by dates and follow shelf life recommendations. Also use sight and smell to check for changes that could indicate spoilage or contamination. Avoid tasting questionable or expired condiments to check for quality, and when in doubt, throw it out.

Read the original article on EatingWell