I was very careful. First checked the can top for movement, looked for discoloration, smelled, tasted a tiny amount. I was very cautious.
But, back in the day, how did we even know the age of canned foods? You checked for the click, looked for a bulge,checked for rust or discoloration, smelled the contents and relied on experience with the product.
I was prepared to toss it out, of course. Had it been non-acidic food, I wouldn’t even have opened the can.
I do go through things regularly and rotate them. This 4-pack of tomato paste and the little can of cream had somehow been shoved to a back corner of the shelf and ignored.
I do the same thing—sometimes I wonder how we all survived—for all the added information on foods, we are not living any longer...***
Like you I turn over food—occasionally miss something.
That said, interestingly, the last time I was sick from food was likely fresh soup bought in a grocery store. Not terribly sick, but had stomach cramps for 12 hours...
***eh maybe the information overload causing stress ;)