Cooked lobster is generally safe to eat for up to 2 days when stored in the refrigerator at a temperature below 40F (4C). After this time, it is best to discard the lobster to avoid the risk of foodborne illness.
Cooked corn on the cob is typically good for 3-5 days when stored in the refrigerator before it spoils.
Brisket is good in the fridge for 3-4 days before it spoils.
Fresh buttermilk is typically good for about 2 weeks before it spoils.
A pomegranate is typically good for about 1-2 weeks when stored in the refrigerator before it spoils.
A cantaloupe is typically good for about 5-7 days when stored in the refrigerator before it spoils.
Thawed milk is good for about 5-7 days in the refrigerator before it spoils.
A fresh turkey is typically good for about 1-2 days in the refrigerator before it spoils.
Fresh turkey is typically good for 1-2 days in the refrigerator before it spoils.
Homemade mayonnaise is typically good for about 1 week when stored in the refrigerator before it spoils.
Thawed fish is generally good for 1-2 days in the refrigerator before it spoils.
Tuna fish is generally good for 2-3 days in the refrigerator before it spoils.
Cooked lobster can remain at room temperature for up to 24 hours before significant bacterial growth occurs. Average fungal growth requires much longer periods of time before having any effect on humans. Lobster meat remains safe to eat for longer periods of time than other seafoods due to the unique chemical composition of lobster tissue.