That turns out to be wrong according to the FDA website. https://www.fda.gov/drugs/special-features/dont-be-tempted-u...
Either way, the tylenol in my cabinet expired in 2014 and I'm doing fine.
A few like tetracyclines can become dangerous, apparently that's caused Fanconi syndrome and other kidney problems in a few cases. But that drug is the exception rather than the norm, but since I used to keep doxycycline around for treating Lyme I made sure it was stored in a cool/dry area and never got too far past the expired date.
Aspirin is a pretty easy one to tell if it's past its prime, it'll smell like vinegar as it decays into acetic acid. This falls into the 'loses its potency' category where the thing it decays into isn't harmful.
It does try to suggest that "there could be bacteria growth", but the article hedges and seems like it barely believes that itself. I'm sure some of the syrups could grow bacteria possibly.
When you need to boil down master level chemistry knowledge to one sentence, it is very practical to be conservative and just say “dont use it after exp. It might be dangerous”. (Because, some of them will be dangerous)
After enough such annoyances, I have started consistently throwing out expired Ibuprofen.
Of course I then keep it warm in my rice maker for 24 hours, but supposedly that's safe in this Zojirushi.
Throwing away room temperature rice after an hour or two has nothing to do with safety.
You need to keep your rice cold (<7 °C) or hot (>63 °C) enough for the spores not to develop. Letting your rice cool off naturally in a pot is also leaving it at the wrong temperatures for a longer time than if you rapidly cool it off.
I’ve never needed a seat belt or bike helmet, but I still use both.
Maintaining proper temperature of cooked food is part of basic food safety. Right up there with having people that prepare food wash their hands. Basic food safety.
So no, a random anecdote does not prove the opposite. I don’t want to be snarky, but I can’t believe people are implying that basic food safety guidelines are disproven.
Edit to add: from the same CDC link, 128,000 people in the US are hospitalized from food borne illness and 3,000 die. I’m fine with someone choosing to ignore this for their own food. But please don’t make it sound like there’s no risk.
I’ve drank the tap water in India, eaten fish that’s just been sitting in a pan on my stovetop for a day, cooked and eaten expired slimy chicken (admittedly more than a few times), among many other transgressions, and I’ve never felt sick.
Whatever few organisms and their toxins that may grow if I leave leftovers out an hour too long has so far been easy mode for whatever acid bath flows through my body so I’m not going to throw away food needlessly.
(P.S. If I cook for someone else, I have much more stringent food safety standards. Also despite my transgressions, I do usually cook non-expired high quality food.)
This is in hot humid weather.
Although perhaps in warmer climates it might be an issue.