5 Ways To Know If Meat Is Bad - WikiHow

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Terms of Use wikiHow is where trusted research and expert knowledge come together. Learn why people trust wikiHow How to Know if Meat Is Bad (& How to Prevent Spoilage) PDF download Download Article Learn if your red meat, poultry, and seafood is safe to eat Co-authored by Abyssinia Campbell and Aly Rusciano

Last Updated: July 11, 2025 Fact Checked

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  • Red Meat
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  • Poultry
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  • Seafood
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  • Preventing Meat Spoilage
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  • What happens if you eat spoiled meat?
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  • What Are Some Signs That Meat Has Gone Bad?
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  • Signs that Meat is Bad Handouts
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This article was co-authored by Abyssinia Campbell and by wikiHow staff writer, Aly Rusciano. Abyssinia Campbell is an Executive Chef and the Owner of Chef Abyssinia, Personal Chef and Catering. With over a decade of experience, she specializes in catering, event planning, menu development, meal planning, and food business operations. When it comes to cooking, Chef Abyssinia enjoys using fruits, vegetables, healthy food alternatives, and local farm-fresh ingredients. She holds a BASc in Culinary Arts and Food Service Management from Johnson and Wales University. There are 17 references cited in this article, which can be found at the bottom of the page. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 680,858 times.

A nice cut of steak, juicy chicken, or fresh seafood can make for a delicious meal. But before you whip up dinner, it’s important to check whether or not the meat has spoiled. Consuming bad or rotten meat is a big health risk, so we’ve put together lists of spoilage signs for red meat, poultry, and seafood to help you stay safe in the kitchen. Keep reading to learn how to tell if meat has gone bad.

Ways to Tell if Meat is Bad

Check the meat for a foul odor, discoloration, or mold, as these are the most obvious signs meat has gone bad. If it feels slimy or sticky, it’s probably time to throw it out. Always check the expiration date and toss expired meat to avoid food poisoning.

Steps

Section 1 of 5:

How can you tell if red meat is bad?

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  1. Step 1 The expiration date is past due. 1 The expiration date is past due. Examine the meat’s package for an expiration date. The shelf life for red meat is approximately 1-3 days if it is raw and 7-10 days if it is cooked. Throw away any meat that has passed this expiration date to avoid food poisoning.[1]
  2. Watermark wikiHow to Know if Meat Is Bad 2 It’s been in your fridge for over 5 days. How long your meat lasts in the fridge depends on whether it is ground or cut. Ground meat can be left in the fridge for between 1-2 days past its sell-by date. Chopped meats, steaks, and roasts can last between 3-5 days.
    • Meat can last longer if it is frozen. If your meat has been in the fridge for a few days and you have no plans to use it, freeze it to avoid spoilage.[2]
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  3. Watermark wikiHow to Know if Meat Is Bad 3 It has a rancid, foul smell. As executive chef Abyssinia Campbell says, “If [meat] smells off, it’s most likely not good.”[3] Spoiled red meat has a distinct, pungent ammonia scent. Throw your meat away if it has a bad odor, especially if the meat's expiration date has passed.[4]
    • Do not press your nose against or near the meat to smell it. Instead, cup your hand near the meat and move the hand towards your face to get a whiff of the meat.
  4. Step 4 It’s sticky to the touch. 4 It’s sticky to the touch. If you feel a slimy, wet coating over the meat, throw it away. This often means that bacteria have started to multiply on the meat.[5]
  5. Step 5 It has a greenish hue. 5 It has a greenish hue. Meat that turns green or greenish-brown is usually unsafe for eating, though browning without a greenish hue is not necessarily a sign of rotting. An iridescent sheen is a sign of exposure to heat, light, and/or processing and is not necessarily a sign of spoilage or decreased quality.[6]
    • When in doubt about a meat's color, throw it away.
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Section 2 of 5:

How can you tell if poultry is bad?

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  1. Watermark wikiHow to Know if Meat Is Bad 1 It has a strong, rancid odor. Fresh poultry should not have any discernible smell. If your poultry has a distinct, unpleasant odor, throw it away and clean out your fridge or freezer. The smell of raw poultry often lingers if the area isn't cleaned thoroughly.[7]
    • Baking soda is an effective cleaner for getting rid of bad smells.[8]
  2. Step 2 It has a grayish color. 2 It has a grayish color. Fresh raw poultry should be pinkish, and cooked poultry should be white. Poultry that is grayish has probably gone bad. Do not purchase or eat chicken with a dull, discolored appearance.[9]
    • Take the breading or glaze off of cooked poultry served at a restaurant to examine its color.
  3. Step 3 It has a slimy texture. 3 It has a slimy texture. Although raw poultry may have a thin liquid film, it should not have a mucus-like coating. If your poultry feels sticky or excessively slimy, throw it away.[10]
    • Wash your hands after handling raw poultry, whether you believe it is spoiled or not.
  4. Step 4 It is moldy. 4 It is moldy. In addition to all of the above signs, rotten cooked poultry may start to mold if it has gone bad. This can result in it looking green or fuzzy. Do not attempt to remove the mold or eat the non-moldy parts if you notice this on your cooked poultry. Throw the entirety of the cooked poultry to avoid food poisoning.[11]
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Section 3 of 5:

How can you tell if seafood is bad?

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  1. Watermark wikiHow to Know if Meat Is Bad 1 It smells “fishy” or sour. Contrary to common thought, fresh seafood should not smell fishy. It might smell like the sea but shouldn't have a strong or pungent smell. Trust your nose: if your seafood smells foul, throw it away.[12]
    • Smell fresh seafood while you are at the supermarket to compare its smell.
    • For instance, Campbell says spoiled lobster may smell like ammonia.[13]
  2. Step 2 It’s dry and discolored. 2 It’s dry and discolored. Inspect your seafood to examine its freshness. Seafood should have shiny skin as if it has come out of the water. Dry seafood is usually spoiled. If it has eyes and/or gills, its eyes should be clear (not cloudy) and its gills should be reddish, not purple or brown.[14]
    • Here are signs that seafood is good to eat depending on the type:[15]
      • Whole fish should have red gills, possibly red blood lines.
      • Fish filets should not have drying around the edges.
      • Shrimp, scallop, and lobster flesh should be clear and pearl-like.
    • Avoid fish with scales that look like they're flaking off.
  3. Step 3 It has a milky color. 3 It has a milky color. Fresh fish meat is usually white, red, or pinkish in color with a thin liquid film. If the meat is blueish or graying and a thick liquid seeps from it, your fish has likely gone bad.[16]
  4. Step 4 It's dead (for shellfish). 4 It's dead (for shellfish). Check live seafood before you cook it. Seafood that must be eaten alive, like shellfish, often spoils rapidly after they've died. Tap live clams, oysters, and mussels to make sure their shell closes when touched. Watch crabs and lobsters for leg movement before cooking.[17]
    • Do not eat shellfish that has been dead for hours before you cooked it.
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Section 4 of 5:

How to Prevent Meat Spoilage

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  1. Step 1 Avoid thawing your meat on the kitchen counter. 1 Avoid thawing your meat on the kitchen counter. Meat left out of the fridge or freezer for long periods of time is at risk of spoiling. Leaving your meat out at room temperature for long periods of time increases the risk of spoilage. Instead, thaw meat using the microwave or thaw it in the fridge.[18]
    • Avoid eating expired or unrefrigerated meat. Even if your meat appears unspoiled, it can still be infected with harmful bacteria. Do not eat meat that has been left out in the kitchen for too long.
  2. Watermark wikiHow to Know if Meat Is Bad 2 Store your meat at a safe temperature. Meat should be stored in the refrigerator at a temperature of 40 °F (4 °C). If your meat is stored at a warmer temperature, it is more likely to spoil. Throw out food that has been kept for many hours at room temperature.[19]
  3. Step 3 Freeze your meat if you do not plan to eat it soon. 3 Freeze your meat if you do not plan to eat it soon. Although meats will only be kept for several days in a fridge, they can last for months in the freezer. To extend the shelf life of your meat, place it in a sealed container and freeze it until you plan to eat it.[20]
    • Frozen meats can develop freezer burn, which, while not dangerous, often tastes unpleasant.
  4. Step 4 Check the meat's internal temperature while cooking. 4 Check the meat's internal temperature while cooking. Because not all foodborne bacteria are detectable, cooking your meat to the right temperature is key for preventing food poisoning. Cooking red meat to between 120–165 °F (49–74 °C) (depending on rareness) is ideal. Poultry should be cooked to 165 °F (74 °C). Seafood is safest when cooked to 145 °F (63 °C).[21]
    • Some seafood, like sushi, is eaten raw. In this case, follow cooking instructions carefully and throw the meat out if you notice signs of spoilage.
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Section 5 of 5:

What happens if you eat spoiled meat?

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  1. If you eat spoiled meat, you’ll likely get food poisoning. If you eat spoiled meat, you’ll likely get food poisoning. Food poisoning is caused when you eat foods with harmful bacteria, parasites, or viruses that are typically found in spoiled foods. This can cause flu-like symptoms like cramps, diarrhea, vomiting, and fever.[22]
    • Food poisoning usually lasts 1 to 3 days, and symptoms can start as soon as 30 minutes after eating spoiled food.
    • Food poisoning is treated with anti-nausea medications, hydration, and rest.
    • If you experience food poisoning and don’t feel better after 3 days, seek medical attention immediately.

Signs that Meat is Bad Handouts

Signs Red Meat Is Bad Signs Poultry is Bad Signs Seafood Meat is Bad

What Are Some Signs That Meat Has Gone Bad?

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Tips

  • Avoid eating meats with broken seals or liquids seeping from the package. Thanks Helpful 4 Not Helpful 0
  • Always wash your hands before and after touching raw meat. Thanks Helpful 4 Not Helpful 0
  • If you suspect your meat has spoiled, do not ingest it. Send back spoiled meat if it is served to you at a restaurant. Thanks Helpful 2 Not Helpful 0
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Warnings

  • Do not taste questionable meat to check if it is spoiled. You can get food poisoning from ingesting small amounts of spoiled food. Thanks Helpful 4 Not Helpful 1
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References

  1. ↑ https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
  2. ↑ https://www.eatbydate.com/proteins/meats/beef-shelf-life-expiration-date/
  3. ↑ Abyssinia Campbell. Executive Chef. Expert Interview
  4. ↑ https://www.thekitchn.com/if-meat-changes-color-has-it-gone-bad-222538
  5. ↑ https://health.clevelandclinic.org/how-to-tell-if-ground-beef-is-bad
  6. ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f
  7. ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-tell-if-chicken-is-bad
  8. ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/emergencies/removing-odors-refrigerators-and
  9. ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-tell-if-chicken-is-bad
More References (13)
  1. ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-tell-if-chicken-is-bad
  2. ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous
  3. ↑ https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish
  4. ↑ Abyssinia Campbell. Executive Chef. Expert Interview
  5. ↑ https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
  6. ↑ https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish
  7. ↑ https://www.eatbydate.com/proteins/seafood/fish-shelf-life-expiration-date/
  8. ↑ https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
  9. ↑ https://www.foodsafety.gov/keep-food-safe
  10. ↑ https://www.fda.gov/food/buy-store-serve-safe-food/refrigerator-thermometers-cold-facts-about-food-safety
  11. ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety
  12. ↑ https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
  13. ↑ https://www.hopkinsmedicine.org/health/conditions-and-diseases/food-poisoning

About This Article

Abyssinia Campbell Co-authored by: Abyssinia Campbell Executive Chef This article was co-authored by Abyssinia Campbell and by wikiHow staff writer, Aly Rusciano. Abyssinia Campbell is an Executive Chef and the Owner of Chef Abyssinia, Personal Chef and Catering. With over a decade of experience, she specializes in catering, event planning, menu development, meal planning, and food business operations. When it comes to cooking, Chef Abyssinia enjoys using fruits, vegetables, healthy food alternatives, and local farm-fresh ingredients. She holds a BASc in Culinary Arts and Food Service Management from Johnson and Wales University. This article has been viewed 680,858 times. 1 votes - 100% Co-authors: 8 Updated: July 11, 2025 Views: 680,858 Categories: Food Safety Article SummaryX

If you’re not sure how to tell if meat is bad, give it a good smell. If it smells rancid, strong, or unpleasant, the meat has probably gone bad and should be thrown away. If it smells okay but you’re still not sure, touch the surface of the meat. If it feels sticky or slimy, it is probably bad. You should also avoid eating meat that has a grayish or greenish color, or which is past its expiration date. If you’re checking fish or seafood, look for shiny skin, clear eyes, and reddish gills, and do not eat fish that has a milky color. If you want to learn how to prevent your meat from spoiling, keep reading the article! Did this summary help you?YesNo

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Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Abyssinia Campbell Co-authored by: Abyssinia Campbell Executive Chef Co-authors: 8 Updated: July 11, 2025 Views: 680,858 100% of readers found this article helpful. 1 votes - 100% Click a star to add your vote

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