FWIW, at this point, that study would be horribly outdated. It was done in 2022, which means it probably took place in early 2022 or 2021. The models used for coding have come a long way since then, the study would essentially have to be redone on current models to see if that’s still the case.
The people’s perceptions have probably not changed, but if the code is actually insecure would need to be reassessed
You’ve obviously gotten the base level answer, but to add some color here - certain types of food, such as dried pasta, rice, beans, grains, high proof alcohol, vinegars, and basically anything frozen to name a few, never spoil in the sense that they’re unsafe to eat.
Flavor, however, is an entirely different matter. Just ask anyone who has eaten freezer burnt food.
Pretty much any high proof alcohol will fall into this category. And, if it’s unopened, it should retain most of its flavor for a very long time. Once opened, however, it can deteriorate relatively quickly, depending on how it was stored.