Food Storage and Preservation

where is the expiration date on jennie-o turkey burgers on bag

To prevent food from spoiling in space they use methods like rehydratable, temperature stabilized, irradiated and natural form foods. Natural form foods they have to consume within short days.

because when food is refrigerated it prevents bacteria from growing on your food, bacteria that can harm you, or kill you!

Sometimes your refrigerators temperature may vary. This is likely due to the amount of food inside. If the refrigerator is freezing your food it is too cold. Adjust the refrigerator's thermostat to a lower numeric setting on the control so that the temperature is steady at 38 degrees.

u cant u need to break it or bugs will come so i suggest shooting it with a shotgun

Most bacteria and mold needs oxygen to grow and multiply, take out the oxgen and it inhibits the growth.

1 week! I have some in the freezer and I rem. last time after a week and a half it didn't really taste that good anymore

Two ways that alcoholic fermentation is used in the food industry?

If your refrigerator is kept shut and only opened briefly to retrieve items and remains below 41 degrees you can store it for up to 7 days. If spoilage occurs after the second day, send it to the bin, food is not bound by time. Temperature, Acidity, Moisture, Time and Oxygen all play important roles in bacterial growth.

However, if your house is like mine, I imagine that your refrigerator door may get left open for up to a couple of minutes at a time. If this is the case, or your refrigerator or food does not maintain 41 degrees or less you should chuck it after 3 days. But again as I said, refrigeration is only one element to food spoilage.

If you have any other food questions ask them here or post them in my forum.

An unopened bottle has an indefinite shelf life.

I wouldn't recommend using it unless you enjoy being sick, it says expired for a reason.

It will last about a week or two

Home made pickles canned in a hot water bath are best when eaten within one year of canning. However, they will last longer than that. The length of time depends on how well they were prepared, processed,and stored. If home canned goods are stored at temperatures above 75 degrees, or where they are exposed to light and moisture their shelf life can be drastically reduced.

Apples will decompose at fairly standard rates by themselves, after having been cut.

However, after slicing, if you add some lemon juice or citric acid (which you can find in pickling product sections of stores), this will prevent the apple from browning (oxidizing) and going mushy or bad for quite some time.

Vacuum sealing of foods keeps the oxygen out and helps prevent oxidation of the food which extends the usable shelf life. It is a method of preservation. But you must make certain that the food is properly stored after the packing is sealed. Perishable foods still must be stored at proper temperatures. Certain strains of bacteria will produce toxins under low/no oxygen conditions. Freezer storage is best.

Not long

Unopened commercially-produced jelly should be good for at least a year. Actual shelf life will depend upon the type of container used and the storage conditions. Keep the jelly in a cool place and not directly exposed to light.

years

Postassium bisulphate - KHSO4 - can be used as an food preservative to protect the food from micro-organisms.

If kept well hydrated a well fed person can go without food for 30-40 days before severe symptoms (other than hunger) set in. Evidence from hunger strikers suggests that death starts to occur between 45 to 60 days. This can vary depending on how much energy the person has stored at the outset and other factors.

If hydration is not maintained then death generally occurs in 10-14 days.

This would depend on the food. The best advice I can give is smell it, taste a little bit of it, and judge for yourself. Keep in mind that meat and such tend to be more prone to spoiling than, for example, vegetables or baked goods. Of course, if you have the luxury, the safest is to not eat outdated food.

I can't be sure with so little information to go on, but if I had to guess, it is probably gas formation by bacteria, yeasts, or mold. Are the sachets properly sterilized and sealed?

About four hours and twenty minutes.

I wouldn't push it into the third day, it may separate or sour.Also, since it is rather delicate it will pick up odors or flavors easily. I'd use it 1st or 2nd day.

Your turkey may smell like eggs due to sulfur. The smell should disappear quickly once the turkey is rinsed. If it still smells after rinsing, it is likely bad or going bad and you should not eat it.