Can you get sick from eating cooked almond slivers that expired 8 months ago?

Eating cooked almond slivers that expired 8 months ago poses a potential risk of foodborne illness. While almonds themselves have a relatively long shelf life, the cooking process and the passage of time can introduce bacteria and other microorganisms that can cause spoilage and lead to food poisoning.

Here's why eating expired cooked almond slivers can make you sick:

1. Rancidity: Over time, the fats in almond slivers can become rancid, leading to an unpleasant taste and smell. Rancidity is a sign of oxidation and degradation of the fats, which can produce harmful compounds. Eating rancid food can cause gastrointestinal discomfort, such as nausea, vomiting, and diarrhea.

2. Mold growth: Expired almond slivers are susceptible to mold growth, especially if they haven't been stored properly in a cool, dry environment. Mold produces mycotoxins, which are toxic substances that can cause various health problems, including digestive issues, allergic reactions, and even more severe illnesses.

3. Bacterial contamination: Cooked almond slivers that are not properly handled or stored can become contaminated with bacteria such as Salmonella, E. coli, or Staphylococcus aureus. These bacteria can multiply rapidly in warm and moist conditions and cause food poisoning symptoms like fever, chills, abdominal cramps, vomiting, and diarrhea.

4. Loss of nutrients: Over time, the nutritional value of almond slivers can decline. While they may still provide some nutrients, the nutritional content may be lower compared to fresh or recently expired almond slivers.

It's important to note that an "expired" date on a food product doesn't necessarily mean that it's unsafe to eat immediately after it passes that date. However, it serves as a guideline for optimal quality and freshness. For cooked almond slivers, it's best to discard them if they're more than 8 months past their expiration date and show signs of spoilage, such as rancidity, mold growth, or off-odors.

To minimize the risk of foodborne illness, always follow proper food handling and storage practices, and when in doubt, discard expired food items.