Important Reminder: These 5 Foods Expire the Fastest

Some foods are long-lasting, like dried beans, pasta, and pickles, while others don't have the same staying power.

Foods That Spoil Quickly

If any of these items are in your fridge or pantry, it’s best to use them soon before they go bad:

Sliced Deli Meats

If you bought your meat from the deli counter, consume it within 3-5 days. Pre-packaged deli meats can last up to two weeks in the fridge while sealed, but once opened, they should be eaten as soon as possible.

Cut Fruits and Vegetables

Preparing fruits and vegetables ahead of time can help you get a head start on recipes. However, once you cut through the skin and expose the flesh, the produce begins to spoil much faster.

Just how quickly depends on the specific fruit or vegetable. While you can extend their shelf life slightly (like by coating them in lemon or lime juice), the clock starts ticking the moment the interior is exposed.

Cooked Rice

Uncooked rice, depending on the type and packaging, can last up to 10 years in the pantry. However, once cooked, the story changes. Rice contains a bacteria called B. Cereus, which has heat-resistant spores that may survive the cooking process. If left at room temperature, the bacteria can multiply and cause food poisoning (commonly known as fried rice syndrome).

Cooked rice stays good for 3-4 days in the fridge, but it's crucial to reheat it thoroughly in the microwave within 24 hours to ensure safety.

Lettuce

While whole heads of lettuce can last for weeks, loose leaf lettuce spoils much faster. Due to its high water content, lettuce deteriorates quickly, especially once it's been harvested from the head. Loose leaf lettuce can stay fresh for about a week in the fridge (when stored properly), but should be consumed within 2-3 days if chopped or shredded.

Fish

Fresh fish has a shorter shelf life compared to other meats because the bacteria found on fish are adapted to living in water. Deep ocean waters stay just a few degrees above freezing, and surface waters rarely exceed 70°F.

In contrast, the bacteria on chicken, pigs, and cattle can tolerate temperatures above 90°F. In a refrigerator set to 40°F or lower, bacteria on land animals are practically inactive, but the cold-tolerant bacteria on fish thrive in cooler temperatures.

It’s recommended to consume fresh fish within one or two days for optimal freshness.

What Causes Food to Spoil?

Food spoilage is typically caused by bacteria or fungi like mold and yeast. While you can slow down the spoilage process (by properly storing your food!), every food will eventually go bad. Some factors, however, are beyond your control. Here are some reasons why food might spoil:

• Time: Again, all food will spoil at some point. Some products (such as fresh produce) will spoil more quickly than others (such as processed foods and canned goods). 
• Air: Ever wonder why you’re supposed to store many foods in airtight containers? That’s because as soon as air hits certain foods, oxidation starts occurring. 
• Temperature: Bacteria grows more rapidly at higher temperatures—that’s why the fridge or freezer is necessary for certain foods.