“How sick will I get?” my husband asked me.

“Hopefully, you won’t get sick at all, but I think you are stretching the limit,” I replied.

He insisted on having “old soup” for lunch. It was certainly past the “four day, throw away” rule. It contained potatoes, chicken broth, onions, spinach and Italian sausage. I had cooled it quickly in a stainless steel bowl that was just 3 inches deep, so that should've maximized safety.

I examined the soup looking for signs of spoilage. Was it moldy, smelly or strange colored?

Most of the time, spoilage is caused by molds, yeast or certain bacteria.

The soup looked fine and had no off odors, but disease-causing organisms and their toxins usually have no odor or visual clues.

I think he saw me sniffing the soup, which is not exactly a scientific way to determine safety. However, I only had my eyes and nose as spoilage detectors in the kitchen, not a microbiology lab.

In this case, reheating on a stovetop was safer than cooking in the microwave oven. Microwave ovens can leave cold spots. I boiled the soup for a few minutes.

“It’s still good, but when will I be sick?” my husband asked as he tasted the soup.

If the soup had a toxin, boiling wouldn’t necessarily do the trick. He’d be sick in about two hours.

I had a vested interest in my husband not getting sick. I didn’t want to clear the snow from our driveway by myself.

He didn’t get sick, and I helped him clear the driveway.  

After the soup experiment, I continued clearing out the fridge. We had a lot of guests over the holidays. I examined the various refrigerated containers: mayonnaise, salad dressing and soy sauce. It was all fine.

Fortunately, my daughter had helped me clean the fridge a couple of weeks ahead of the holidays.

Most foods do not legally have to include a date, with the exception of infant formula. Infant formula should not be used beyond the date on the package because it may decline in nutritional value or even be unsafe.

Technically, the dates on nearly all foods are quality dates, meaning they will taste best if used within the date listed. “Best if used by” is part of “open dating.”

“Closed dates” are codes on food products that contain letters and numbers which we cannot decipher.

Some products carry a “sell by” date. This date is intended for use by stores to manage their inventory. We as consumers can use the food after that date and the quality will be fine, as long as the food is maintained at a safe temperature, such as 40 degrees Fahrenheit in the refrigerator.

As I sorted through foods, I noted we had some eggs from my holiday baking. Commercial eggs carry a pack date and usually, a three-digit code corresponding to the day of the year it was washed and placed in a carton. If the code says 365, that means the last day of the year.

Eggs actually last a long time in the refrigerator – three to five weeks after purchase. Keep your egg cartons in the coldest part of the refrigerator, not the door.

No one likes to throw away food. Unfortunately, as much as 40% of our food is tossed, and that adds up to about 20 pounds of food per person every month. That carries a price tag in the U.S. of about $165 billion, according to the Food and Drug Administration. Consider these tips:

• Check what you have in your refrigerator, freezer or cupboards before shopping.
• Be a planner. Use your leftovers as lunches, incorporate them into another menu item or freeze the food. For example, leftover roast beef or pork can be used in casseroles, soups or stews.
• Rotate your food, placing the oldest in the front.
• Label the containers so you know what you have available.

Here’s the recipe for the leftover soup my husband did not want to toss. It’s a family favorite. Check out the North Dakota State University Extension Food Storage Guide for a quick reference guide, or use an online app such as “FoodKeeper” from www.foodsafety.gov.

Italian Potato, Sausage and Kale Soup

1 pound lean ground Italian pork sausage, browned and drained (mild or spicy)
1 tablespoon garlic, minced
1 cup onion, chopped
Olive oil or canola oil (if needed)
1 quart reduced-sodium chicken broth
3 cups water
5 cups potatoes, cubed
3 strips bacon, cooked crisp and crumbled
4 cups kale or spinach, chopped and stems removed
1 cup half and half
Salt and pepper (to taste)
1 pinch cayenne or crushed red pepper (optional)

In a large saucepot, brown the sausage and drain well. Add garlic and onions and cook until softened, adding a little oil if needed. Add chicken broth, water and potatoes, and cook until potatoes are tender. Add bacon, if desired, and chopped kale or spinach, spices, and half and half. Simmer about 5 minutes and serve.

Makes 10 servings. Each serving has 260 calories, 15 grams (g) fat, 12 g protein, 13 g carbohydrate, 3 g fiber and 620 milligrams sodium.

(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)

NDSU Agriculture Communication – Jan. 15, 2026

Source: Julie Garden-Robinson, 701-231-7187, julie.garden-robinson@ndsu.edu

Editor: Dominic Erickson, 701-231-5546, dominic.erickson@ndsu.edu