Every year in France, thousands of people suffer from food poisoning. The reason? They didn’t take the expiration date into account. Because we can never point it out enough: unlike the minimum durability date (DDM), the expiration date (DLC) indicates the moment from which a product becomes dangerous for health. Certain foods can then turn into real poisons. Here are the six foods to pay particular attention to according to the National Food Safety Agency (ANSES) and Dr Gérald Kierzek.
Raw meat and poultry: invisible bacterial sources
Fresh meats, particularly poultry and minced meat, are among the most dangerous products after their DLC. According to ANSES, these foods are extremely sensitive to bacterial contamination such as salmonella, listeria or E. coli.
Dr Gérald Kierzek, emergency doctor, warns:
“These products can cause serious or even fatal food poisoning, even if they still taste good or look normal.”
Minced meat, which has a large contact surface with air, constitutes an ideal environment for bacterial proliferation. Consumption after the DLC can cause acute gastroenteritis, blood infections or, in extreme cases, septic shock.
Cold meats and hams: listeria in ambush
Cold meats, whether cut or vacuum-packed industrially, present a major risk after their expiration date. Pathogenic bacteria multiply easily there due to the presence of water, proteins and fats. Listeria monocytogenes, in particular, can cause serious listeriosis, a potentially fatal disease in pregnant women, the elderly or immunocompromised people.
Even vacuum packaging only provides temporary protection. Once the shelf life has passed, these products must be thrown away.
Fish and seafood: the devastating risk
Seafood products deteriorate extremely quickly. A fish whose flesh still appears firm may already contain botulinum bacteria or toxins, which cause botulism, a rare but often fatal infection.
Fresh fish should always have a clear eye, shiny skin and red gills: any change in appearance is a warning signal.
Raw seafood (oysters, mussels, shrimp) are also particularly dangerous after their expiry date, because they may contain marine or bacterial toxins that are resistant to cooking. We therefore play safety above all with them.
Eggs and raw egg preparations: watch out for salmonellosis
Beneath their deceptively strong shell, eggs harbor a fragile ecosystem. After the deadline, the protective membrane weakens and allows pathogenic germs, particularly salmonella, to pass through.
“Homemade mayonnaises, chocolate mousses, fresh pasta or tiramisu prepared with raw or undercooked eggs should also be avoided after their shelf life” adds DR Kierzek.
A simple crack in the shell or washing with water can encourage the infiltration of bacteria. And that’s not nothing: in children or pregnant women, salmonellosis can cause serious digestive or feverish complications.
Fresh cheeses and raw milk cheeses: breeding ground for microbes
Raw milk cheeses are particularly vulnerable because they do not benefit from pasteurization. They can therefore harbor dangerous bacteria like listeria, invisible to the naked eye.
But make no mistake: even pasteurized fresh cheeses (such as Faisselle, ricotta, mozzarella) should not be consumed more than a week after their expiry date. Visible mold or a sour odor signals advanced contamination.
These products should be particularly monitored for vulnerable populations, for whom an infection can quickly degenerate.
Ready meals and canned foods: mortal danger
Industrial ready meals, rich in sauces, creams or milk, promote bacterial growth once their shelf life has been exceeded. Even heat treatments do not guarantee complete sterilization.
A break in the cold chain or a bulging can may indicate the presence of botulinum toxins. Botulism causes progressive muscular paralysis, sometimes fatal due to respiratory arrest.
The Directorate General for Competition, Consumption and Fraud Repression (DGCCRF) and ANSES point out thata food marked “use by” should never be eaten after this dateeven if it seems intact.
Information that should never be overlooked
In summary: do not confuse DLC with DDM. As Dr Gérald Kierzek reminds us: “Particular care must be taken with all foods of animal origin or containing raw eggs, raw milk or sauces. A normal appearance does not mean that a product is still healthy.
The golden rule: when the DLC has passed, do not take any risks, throw the product away. Your health is worth more than leftovers from the fridge that you don’t want to waste.