Identifying spoiled food
Machine translation from Dutch, not yet checked by a clinician.
Spoiled food cannot always be recognised by smell or colour. Knowing the risky products and time limits is essential.
What to do
• Check the use-by date as a first indicator
• Inspect for mould, discolouration or a slimy texture
• Smell the food — an unusual or sour smell is a warning sign
• Tins with bulging lids, deep dents or rust: always throw away
• If in doubt, throw it out — the risk is not worth it
Do not do
• Never taste suspect food
• Do not reheat spoiled food hoping to make it safe
• Do not trust the idea that 'it still smells fine'
Warning signs
• Gas escaping when opening a tin — botulism risk, throw it away immediately
• Slimy meat or fish
Get help if
• Someone may have eaten spoiled food and is seriously ill
Why this matters
Botulism and salmonella are invisible and odourless but can be fatal in an emergency without medical care.
Source: RIVM Voedselveiligheid · reviewed 2025-01-01