7 Foods You Should Never Buy in Bulk, According to Experts

Stocking up on essentials can help streamline grocery trips, but buying certain foods in bulk can lead to food waste and potential food safety risks. Purchasing in larger quantities works best for items you use frequently and can store properly, says food safety educator Shannon Stover. Choosing reasonable amounts, following proper storage guidelines, and understanding shelf life can help reduce waste and limit food safety concerns, she adds.

When shopping for yourself or your family, keep these factors in mind to avoid compromising food quality. Ahead, Stover and Stephanie McCurdy, a health, human science, agriculture, and natural resources educator, share the seven foods you should avoid buying in bulk.

Fresh Produce

Fresh produce sold in bulk is often exposed to repeated handling and longer storage times, which can affect quality and safety, says Stover. Because fruits and vegetables have high moisture content, they're especially prone to mold and decay when stored too long. "The biological plant activity doesn’t stop after harvest," McCurdy says. "The natural plant respiration releases moisture and gases, promoting the natural process of decay."

Improper storage can accelerate this process. Keeping bulk produce in warm or fluctuating temperatures, humid environments, overcrowded refrigerators, or containers that are frequently opened increases the risk of spoilage, Stover says.

In some cases, buying in bulk can make sense—especially if you plan to preserve the food. "Food preservation techniques such as freezing, drying, or canning can be a reason to purchase large quantities," McCurdy says. To maintain quality, she recommends preserving produce at peak freshness as soon as possible after purchase to prevent nutrient loss.

Leafy greens, however, are not ideal for bulk buying. They typically last only three to five days and do not freeze well, making them poor candidates for long-term storage or preservation, McCurdy adds.

Meats and Seafood

Like fresh produce, buying meat and seafood in bulk can compromise quality and safety. "Large quantities increase the risk of improper refrigeration, temperature abuse, and freezer burn," says Stover. These proteins are often subjected to repeated handling and prolonged storage, which can further increase the risk of spoilage.

If you don't freeze them immediately or store them in a stable, cold environment, the risk increases. Warm or fluctuating temperatures, humidity, and frequently opened containers can make meat and seafood unsafe to consume.

For the best quality and safety, buy only what you plan to use in the near term. Smaller quantities not only reduce risk but also help ensure better flavor and texture at mealtime.

Cooking Oils

Cooking oils are easy to use up quickly, especially in busy households, but buying them in bulk can lead to spoilage. "Oils can become rancid over time due to exposure to air, light, and heat," says Stover. Because oils are high in fat, they're best used within about six months of purchase; after that, they begin to degrade in quality.

Buying large containers can speed up that process. "When this product is purchased in large containers, the repeated opening of the bottle causes oxidation, which can speed up the process of spoilage," McCurdy says.

To maintain freshness and flavor, purchase oils in quantities you can reasonably use within three to four months.

Whole Grains and Flours

Whole grains and baking flours may seem shelf-stable, making them appealing bulk purchases, but they can spoil over time if not stored properly. These foods can absorb moisture, which increases the risk of spoilage and insect infestation, says Stover. They also contain delicate compounds that break down over time, creating potential food safety concerns. "Confusion often occurs because people assume all dry or packaged foods remain safe indefinitely," she says.

Shelf life varies widely depending on the product. "While white rice has a long shelf life of two years, brown or wild rice is only good for six months," McCurdy says. "Ground grains, such as flour, can absorb moisture when stored incorrectly, leading to mold or bacteria growth."

To extend freshness and reduce risk, store dry goods in airtight or liquid-tight containers, or keep them in the freezer.

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Nuts and Seeds

Like cooking oils, nuts and seeds are high in fat, which gives them a relatively short shelf life—typically six months or less. Their fat content makes them prone to oxidation when exposed to air and light, leading to off-flavors and a decline in quality, says Stover and McCurdy.

Buying them in bulk can increase the risk of waste if they're not used in time. Repeated exposure to air—such as opening and closing large containers—can cause nuts and seeds to turn rancid and become unsafe to consume.

A bulk bag of almonds or cashews can still be a smart choice for snacking, but only if you can finish it before quality begins to deteriorate.

Dairy Products

Buying dairy products in bulk—even when refrigerated—can increase the risk of spoilage and food safety issues. Large quantities are more likely to undergo repeated handling and extended storage, which can compromise quality over time, says Stover.

Overcrowded refrigerators or freezers, along with containers that are frequently opened, can further raise the risk of contamination and spoilage.

To maintain freshness and reduce waste, buy only the amount of dairy you expect to use within the week.

Spices and Dried Herbs

Many foods spoil faster than expected, including spices and dried herbs. Although they're dry and packaged, they still contain delicate compounds—similar to grains and flour—that break down over time, says Stover.

"Spices have a shelf life of one year before they start losing their flavor quality or absorbing the flavors of neighboring spices," McCurdy says. "I think most of us can relate to finding spices several years old in a relative’s (or our own) cabinet."

To maintain flavor and quality, purchase spices in small quantities and use them within a year of buying them.