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We all know the disappointment of reaching for a grocery item only to find it spoiled before we even had a chance to use it. While some foods are infamous for their short shelf lives, others might surprise you with how quickly they go bad.
Proper storage and handling can help extend their life, but being aware of which items are prone to spoilage is key. Here are 15 everyday groceries that spoil faster than you might expect.
1. Berries

Delicate and moisture-prone. Berries like strawberries, blueberries, and raspberries are nutrient-packed and delicious but highly perishable. Their thin skin and high moisture content make them vulnerable to mold and decay. Even a small amount of condensation can hasten their spoilage, especially if stored in a sealed container without proper ventilation. To extend their life, keep them in the fridge in a breathable container and wash them just before eating. Adding a paper towel to absorb excess moisture can also help.
2. Avocados

Quick to ripen and over-ripen. Avocados are notorious for their rapid transition from perfectly ripe to overripe.
They release ethylene gas as they ripen, which speeds up the process even more when stored with other fruits. Proper storage is essential—keep unripe avocados on the counter, but once they soften, transfer them to the fridge to slow down the ripening process.
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3. Bananas

Ethylene producers and ripening accelerators. Bananas ripen quickly due to the ethylene gas they emit. When stored near other fruits, they can even speed up the ripening of their neighbors.
While they’re best kept at room temperature, moving them to the fridge once ripe can help extend their usability, although the peel may darken.
4. Leafy Greens

Prone to wilting and sliminess. Spinach, lettuce, and other leafy greens spoil quickly because of their high water content and fragile structure.
Stored improperly, they wilt, develop slime, and turn brown. To keep them fresh longer, store them in a sealed container with a dry paper towel to absorb moisture, and avoid washing until just before use.
5. Mushrooms

Easily waterlogged and slimy. Mushrooms are highly sensitive to moisture and can become slimy or moldy if not stored correctly.
They thrive best in a paper bag, which absorbs excess moisture and allows them to breathe. Washing mushrooms before storing them can hasten spoilage, so it’s better to clean them just before cooking.
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6. Fresh Herbs

Fragile and prone to drying out. Herbs like cilantro, parsley, and basil are delicate and quick to wilt or dry out.
Without proper care, they can go limp within days. To extend their life, treat them like flowers—trim the ends and place them in a glass of water in the fridge, or wrap them in a damp paper towel before sealing in a bag.
7. Cucumbers

Sensitive to cold and moisture. Cucumbers spoil quickly when exposed to too much moisture or stored in extremely cold conditions.
They can develop soft spots and lose their crispness. Store them in the crisper drawer of your fridge, away from ethylene-producing fruits like apples and bananas.
8. Tomatoes

Delicate and easily bruised. Tomatoes continue to ripen after being picked, and improper storage can accelerate their decline.
Refrigeration dulls their flavor and makes their texture mealy, while keeping them on the counter for too long can lead to over-ripening. Store them stem-side down on the counter for optimal results.
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9. Deli Meats

Moist and bacteria-prone. Sliced deli meats have a short shelf life due to their high moisture content and frequent handling.
Even when stored in the fridge, they can quickly develop an unpleasant odor or slimy texture. Keep them sealed in airtight containers, and consume them within 3-5 days of opening.
10. Cheese

Mold-prone and temperature-sensitive. Soft cheeses like brie, feta, and goat cheese spoil faster than hard varieties because of their higher moisture content.
Proper storage is key—wrap them in parchment paper and store in the fridge’s crisper drawer to maintain their texture and flavor.
11. Eggs

Temperature fluctuations speed spoilage. While eggs are known for their long shelf life, improper storage can cause them to spoil faster.
Temperature changes, like frequently opening and closing the fridge door, can lead to bacterial growth. Always store them in the coldest part of the fridge, not the door.
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12. Milk

Temperature-sensitive and quick to sour. Milk spoils quickly when exposed to temperature fluctuations.
Leaving the carton out for even a short time can hasten its souring process. Store milk in the back of the fridge, where it’s consistently cold, and always reseal tightly after use.
13. Bread

Quick to mold in humid conditions. Bread molds quickly in humid or warm environments.
Refrigeration can slow down mold growth but often causes the bread to become stale. Store it in a cool, dry place, and consider freezing slices you won’t eat within a few days.
14. Apples

Bruise easily and soften over time. Apples may seem long-lasting, but once they’re bruised, they spoil quickly.
They also release ethylene gas, which speeds up ripening in nearby fruits. Store them in the fridge to extend their life and keep them crisp.
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15. Eggplants

Sensitive to cold and ethylene gas. Eggplants spoil quickly when stored in the fridge or near ethylene-producing fruits.
They develop brown spots and a mushy texture. For best results, keep them in a cool, dry place and use them within a few days of purchase.
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