Can you get sick from eating expired chocolate?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer the question “Can you get sick from eating expired chocolate” with an in-depth analysis of whether or not you can get sick from eating expired chocolate. Moreover, we are going to discuss the shelf life of chocolate and the proper way to store chocolate.
Can you get sick from eating expired chocolate?
No, eating expired chocolate will not make you sick unless it is spoiled. The “expiry date” or “best before” date assigned by the manufacturer serves as a guideline for the period when the product is expected to maintain its peak quality.
Beyond this date, the chocolate might not necessarily spoil or present any safety hazards, but there is a possibility that its original texture or flavor could be impacted. To guarantee an extended shelf life to chocolate, it is crucial to adhere to proper storage practices. (1)
What factors affect the shelf life of chocolate?
The shelf life of chocolate is influenced by various factors. These encompass the storage temperature and humidity, the extent of oxygen exposure, which is directly linked to the type of packaging employed, and the inclusion of supplementary ingredients like fats, nuts, and other additives. (2)
The processing of these chocolates is intricate, primarily because of the interplay between their key ingredients (cocoa, cocoa butter, and sugar), which form a complex emulsion during different production stages.
These stages encompass mixing, refining, conching, tempering, molding, and packaging. (3)
Modifying the drying process to accelerate it, for instance, results in the production of acetic acid, leading to unpleasant flavors in the chocolate. Conversely, an excessively slow drying process promotes significant mold growth and prevents the chocolate from attaining its desired color. (4)
What is the shelf life of chocolate?
Different variants of chocolate have varying shelf lives. Dark chocolate, which doesn’t contain any dairy ingredient, has the longest shelf life. An unopened bar of dark chocolate can last for about 2 years if stored correctly, while an opened bar may last for about a year.
White chocolate, on the other hand, contains milk, sugar, and other additives along with cocoa butter. An unopened bar of white chocolate has a shelf life of about 16 months, while an opened one, stored in an airtight container, can last for about 6-12 months.
Milk chocolate shares a similar shelf life with white chocolate, as it also contains cocoa butter, cocoa solids, milk, sugar, and other additives. An unopened bar of milk chocolate lasts for about 16 months, and an opened one, when properly stored, can last for about 6-12 months. (5)
What are the signs of chocolate spoilage?
Conventional chocolate bars undergo degradation, leading to unappealing flavors, odors, and the development of surface slime.
This decline in quality is mainly attributed to bloom within the chocolate industry. For white chocolate the development of brown colors is one of the main problems that limit its shelf-life.
Depending on the storage conditions, either fat bloom or sugar bloom may arise, both causing changes in particle size as the bloom forms. (6-8)
Chocolate has monounsaturated fats that are highly sensitive and degrade rapidly when exposed to light, oxygen, temperature, and air.
Furthermore, the hardness and viscosity of chocolate are influenced by the interaction between the continuous crystallized fat phase and the dispersed solid particles.
Multiple factors, including the production process, conching, tempering (size, shape, surface), the addition of new additives, and storage conditions, collectively contribute to molding these chocolate properties. (3)
How to store chocolate?
Chocolate should be stored in a cool, dry, and dark place away from direct sunlight and heat. Therefore you can safely store the chocolate in a cool and dry corner of your pantry.
Open chocolate has to be stored in an air-tight container, plastic zipper bag or it can be stored by wrapping it in plastic wrap so that no air and moisture will find their way to the chocolate and degrade its quality.
Another reason for storing the chocolate in air-tight containers is that chocolate can pick up the odor of other foods therefore it is recommended to store it in an air-tight container. (6)
Can you store chocolate in the fridge?
In case you want to store your chocolate in the fridge, it is recommended to keep it in an air-tight container or wrapped in a plastic bag so that the moisture present in the fridge won’t mess up with the quality of the chocolate.
Refrigeration prolongs the shelf life of chocolate and thus refrigerated chocolate will have its shelf life prolonged by 2-4 months more. (6)
Can you store chocolate in the freezer?
You can also freeze chocolate but care should be taken in this regard and you should store your chocolate in a plastic freezer bag or heavy-duty freezer container.
Freezing really prolongs the shelf life of chocolate but care should be taken in this regard or else the high moisture content of the freezer can mess up the texture of chocolate.
When it comes to thawing or defrosting the frozen chocolate, you can do so by letting them thaw in the fridge overnight. (6)
What are the risks of eating spoiled chocolate?
Eating old chocolate can potentially pose health risks if it has been contaminated with harmful substances or if any of the added ingredients have surpassed their expiration date.
Experiencing symptoms like headaches, vomiting, stomachaches, or diarrhea after consuming chocolate could be a sign of food poisoning. Other possible symptoms may include a reduced appetite and feelings of nausea.
Normally, these symptoms should improve within a day or two. However, if they persist beyond this period, it is recommended to seek medical attention for further evaluation and treatment. (9, 10)
Conclusion
In this brief guide, we answered the question “Can you get sick from eating expired chocolate” with an in-depth analysis of whether or not you can get sick from eating expired chocolate. Moreover, we discussed the shelf life of chocolate and the proper way to store chocolate.
Citations
- U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety Website. Washington, DC. Food Product Dating. 2019.
- Mexis, S. F., Badeka, A. V., Riganakos, K. A., & Kontominas, M. G. Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts. Innovative Food Science & Emerging Technologies, 11(1), 177–186. 2010.
- Luz Quispe-Sanchez, Marilu Mestanza, Manuel Oliva-Cruz, Nelson Rimarachín, Aline C. Caetano, Tony Chuquizuta, Malluri Goñas, Elizabeth Renee Ambler Gill, Segundo G. Chavez, Oxidative stability and physicochemical changes of dark chocolates with essential oils addition, Heliyon, 9, 7, 18139, 2023.
- Sharmistha Samanta, Tanmay Sarkar, Runu Chakraborty, Maksim Rebezov, Mohammad Ali Shariati, Muthu Thiruvengadam, Kannan R.R. Rengasamy, Dark chocolate: An overview of its biological activity, processing, and fortification approaches, Current Research in Food Science, 5, 1916-1943, 2022.
- Subramaniam PJ Confectionery products. In: Kilcast D, Subramaniam PJ, editors. The stability and shelf-life of food. Cambridge: Woodhead Publishing Ltd. p 221–48. 2000.
- Liam. Nightingale, Soo-Yeun Lee, Nick J. Engeseth. Impact of Storage on Dark Chocolate: Texture and Polymorphic Changes. Journal of Food Science.76, 1 ,2011.
- Iacumin L, Pellegrini M, Colautti A, Orecchia E, Comi G. Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets. Foods; 11 (18):2753. 2022.
- Vercet, A. Browning of white chocolate during storage. Food Chemistry, 81(3), 371–377. 2003.
- BM Lund, SJ O’Brien, Public Health Measures: Food Safety in Hospitals and Other Healthcare Settings, Encyclopedia of Food Safety, Academic Press, 2014, 140-148.
- Food Safety https://www.foodsafety.gov/
