Let’s face it — we’ve all done the “sniff test.” You open the fridge, pick up that slightly sad-looking chicken curry from three nights ago, and give it a cautious whiff. If it doesn’t knock you off your feet, you figure it’s probably fine. Right?
Well… not so fast.
While your nose is a marvel of natural design (especially when it detects bacon from three streets away), when it comes to food safety, it’s just not up to the job on its own.
What Your Nose Can Detect
Spoiled food often has a strong odour. Think sour milk, fishy fish, or that mystery container in the back of the fridge you meant to throw out last Christmas. These smells are caused by bacteria that produce gases as they break down food, and your nose is pretty good at picking them up.
If something smells obviously off — yes, chuck it in the bin. No arguments there.
But here’s the catch…
The Real Danger Is What You Can’t Smell
The most dangerous foodborne pathogens — like Salmonella, Listeria, or E. coli — don’t always come with a funky smell. In fact, contaminated food can look and smell perfectly fine while harbouring enough bacteria to cause a weeklong holiday in the bathroom (or worse).
These invisible nasties don’t announce themselves with a stink. They sneak in silently, like ninjas — only less cool and more diarrhoea-inducing.
So, What Should You Do Instead?
Relying solely on your nose is about as effective as using a tea bag to bail out a sinking boat. Here's what you should be doing:
- Check the use-by date – If it’s past its use-by, it’s time to say goodbye. Best-before dates are more about quality, but use-by dates are about safety.
- Look at the texture and colour – If it’s slimy, discoloured, or has more fuzz than a 1970s carpet, bin it.
- Store food correctly – Keep cold foods cold and hot foods hot. Don’t give bacteria a warm welcome
- Follow the “2-hour/4-hour rule” – Food left out at room temperature for less than 2 hours can go back in the fridge. Between 2–4 hours? Eat it now (if you must). More than 4 hours? It’s compost now.
Trust Science, Not Your Snout
Food safety is no joke, even if sniff-testing your way through leftovers is a common sport in many households. Your sense of smell is handy, sure — but it’s no match for proper food handling, storage, and hygiene.
So next time you wonder, “Hmm, does this smell okay to eat?” — remember: the absence of a bad smell doesn’t mean it’s safe. It might just be stealthy.
Want to learn how to protect every plate like a pro? Sign up for one of our expert-led food safety training courses today — and give your nose a well-earned break! www.safetybugtraining.com.
