As a food science expert with a focus on food preservation and safety, I can tell you that crackers, like most dry baked goods, can indeed go bad, but not in the traditional sense of spoilage caused by bacterial growth. Crackers are shelf-stable for a long time due to their low moisture content, which inhibits the growth of most bacteria and mold. However, they can still deteriorate in quality over time.

The primary ways crackers can go bad are through staling, which is when they become hard and lose their crispness, and through the process of oxidation, which can cause them to become rancid, particularly if they contain fats that can go rancid over time. Additionally, if crackers are exposed to moisture or high humidity, they can become soft and lose their texture.

To prolong the freshness of crackers, it's best to store them in a cool, dry place, and if the package is opened, to reseal it as tightly as possible to prevent exposure to air, which can lead to staling.

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Cookies, Crackers and Chips. When cookies or chips get old, the stale taste is quite obvious. But as long as it doesn't smell bad (the oils in the cookie may go off over a long period of time), and it doesn't crumble apart in your hand, then it's okay to eat more of those snacks.read more >>