3-4 days in 33-40 degree F fridge.
Salmon needs to be refrigerated in a shallow air tight Tupperware or wrapped tightly with in two hours of cooking. Cooked salmon is usually good in the fridge for three or four days and good in the freezer for two to three months. Smell it prior to eating if it smells sour or feels slimy do not eat it.
Sealed cream cheese can be left out at room temperature for up to 2 hours before it spoils. After that, it should be refrigerated to maintain freshness and prevent bacteria growth.
if it is sealed tight a couple days at most. Cook it as soon as possible though
Yes you will need to refrigerate after opening, but it doesn't need to be refrigerated if still sealed.
The liquid form should be refrigerated and shaken well before use. All other forms can be kept in a tightly sealed container at room temperature and protected from heat or light.
In a sealed, refrigerated container, you could store it for months.
Heating up the sealed can will create internal pressure. In uncontrolled conditions, that could be dangerous for anyone in the area.
To safely thaw refrigerated breast milk, you can place the sealed container in the refrigerator overnight or run it under warm water. Avoid using a microwave as it can create hot spots. Swirl the milk gently to mix the layers before feeding.
No. Vacuum seals keep out air, so the bacteria cannot grow.
To prevent pancake batter from freezing, store it in a sealed container in the refrigerator. To maintain its consistency for cooking, let the batter come to room temperature before using it.
Yes. Any minimally processed vegetable should be refrigerated.
Probably not. When in doubt, throw it out. If it wasn't thoroughly dried or fully refrigerated the eggs in it would probably have spoiled. When you make fresh pasta, its best to cook it right away, or at least freeze it until you're ready to use it. Some styles may be immediately dried, and stored in a sealed container.