Is it safe to eat food past the expiration date during power outages when refrigeration is uncertain?

Short answer

Why people ask this

During outages, people can’t tell if the fridge stayed cold enough and wonder if the date label is the only thing that matters. The mix of past-date foods and warm refrigerators creates confusion about what’s risky vs. still okay. Date labels (“best by,” “use by”) usually gauge quality, not safety, but temperature abuse during an outage changes the equation. Knowing the time above 40°F/4°C and the food type is more important than the printed date.

When it might be safe

• Shelf-stable items (unopened canned goods, dry pasta, rice, unopened nut butters) stored at room temperature and undamaged cans, even if past a quality date.
• Foods that remained at or below 40°F/4°C the whole time (use a fridge thermometer or temp-check the item), regardless of date.
• Freezer items that still have hard ice crystals or are at 40°F/4°C or below; cook promptly after power returns.
• High-acid, shelf-stable condiments (e.g., vinegar-based hot sauce, soy sauce) kept unopened and not temperature-abused.
• Hard cheeses and whole, uncut produce that stayed cold; quality may drop past date, but safety can be acceptable if temperature was maintained.

When it is not safe

• Perishables (meat, poultry, seafood, milk, soft cheeses, deli salads, cooked leftovers) that were above 40°F/4°C for more than 2 hours during the outage, even if not past date.
• Cut fruits/vegetables, cooked rice/beans, and opened dairy that warmed beyond 40°F/4°C for over 2 hours; don’t rely on smell or taste.
• Eggs and egg dishes that were unrefrigerated above 40°F/4°C for over 2 hours; discard if room-temp during the outage.
• Any food from a refrigerator that exceeded 40°F/4°C for prolonged periods (e.g., fridge unopened >4 hours limit was exceeded) or shows signs of spoilage.
• Canned goods that are swollen, leaking, or severely rusted after heat exposure; discard without tasting.

Possible risks

• Rapid growth of pathogens like Salmonella, Campylobacter, and E. coli when perishable foods warm above 40°F/4°C during an outage.
• Staphylococcus aureus can produce heat-stable toxins in temperature-abused foods; cooking later won’t make them safe.
• Listeria can multiply even at cool temperatures; prolonged, uncertain refrigeration increases risk for ready-to-eat foods.
• Botulism risk from compromised canned goods if cans are damaged or bulging after heat stress.
• Foodborne illness with nausea, vomiting, diarrhea, or worse in high-risk individuals (pregnant, elderly, immunocompromised).

Safer alternatives

• Use the time–temperature rule: if perishable food was above 40°F/4°C for over 2 hours, discard; if still ≤40°F/4°C, use soon or cook.
• Check actual temperatures with a thermometer; don’t rely on taste or smell. Keep fridge closed (about 4 hours cold), freezers 24–48 hours if full.
• Prioritize eating truly shelf-stable items and unopened high-acid canned goods during outages instead of risking borderline perishables.
• Cook from frozen immediately if items still have ice crystals or are at ≤40°F/4°C once power returns; do not refreeze thawed, warm foods.
• Prepare coolers with ice or dry ice during extended outages to maintain ≤40°F/4°C and label items with time out of refrigeration.

Bottom line

Date labels mostly reflect quality, but during a power outage safety hinges on temperature and time. If a perishable was above 40°F/4°C for more than 2 hours, it’s not safe—regardless of the printed date. If it stayed cold (≤40°F/4°C) or remained frozen with ice crystals, it may be fine; verify with a thermometer and use promptly.

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