Eggs that you buy from the store will not stay fresh for long without refrigeration. Eggs that come right from the chicken can kept at room temperature for weeks. Store bought eggs should be refrigerated within a few hours of buying them just to be safe.

Raw meats do not last long in the refrigerator. Meats that are not going to be eaten in a few days should be frozen and not stored in the refrigerator.Place raw meats in freezer bags or paper or an airtight container.Then freeze them for up to 2 years.

No, this is not a good way to handle raw meats. The meat will be in the danger zone for too long and can become contaminated. Leave meats in the refrigerator until ready for use.

2 days, this is not totally accurate. According to the Georgia State Environment Health Manual (they inspect restaurants), the accurate, but qualified answer is 7 days. Food maintained below 40 degrees F or above 135 degrees F may be maintained and served for 7 days. That includes basically all foods, both vegetable and meat. If any food is maintained in the danger zone, between 40F and 135F for four hours should be discarded. Keep it below 40F or above 135F and you are good to go.

Maybe three or four days at the most. I wouldn't suggest using it after the forth day. Most leftovers have the same length of time for a shelf life. It may be a bit longer but why take the chance.

3 to 5 days.

It's never advisable to re-freeze raw meat once it has been defrosted especially sea food - the worse kind of food poisoning is from sea food.

Shop bought shrimp are generally safe to freeze immediatly after purchase, but once defrosted, they are exposed to harmful bacteria which can spoil them, and therefore they cannot be refrozen. Defrosted shrimp should be covered and stored in the fridge, and consumed within two days.

-The following is from the UK Food Standards agency - http://www.eatwell.gov.uk/asksam/healthydiet/fiasandshellfishq/#A221177

When you buy prawns from a supermarket or fishmonger, they might have been frozen before, even if they aren't frozen when you buy them. Check the label or ask the person serving you, if you're not sure. You shouldn't freeze prawns that have already been defrosted.

Any food that required refrigeration will eventually go bad - even in the refrigerator. Refrigeration delays spoilage by slowing microbial growth - it does not prevent it.

According to Lowe's website, one cubic foot of freezer space holds about 35 pounds of food. That would mean your freezer would need at least 5.7 cu ft.

Vacuum sealers are devices which remove air from food items, thus increasing their lifespan. How much longer food will last with a vacuum sealer depends on the type of food sealed. Fresh meat may last 2-3 years vacuum sealed, while ground beef may last up to a year. By contrast, vacuum sealed cheese will only last about 6 months. Breads, on the other hand, may last only 6 weeks vacuum sealed.

For safety reasons, it is sensible to keep vacuum packed meat of any description in the refrigerator only until the "eat by" date has passed. After this date, there is a risk of food poisoning.

People didn't always have refrigerators. Ham was made in the first place so it would last several days at room temperature without spoiling. I grant you there is a very very slight chance of getting sick from it, but there's also a chance of getting sick from any organic food. Unless the slime has unusual colors or the ham smells very foul, you should be OK.

From a microbiological standpoint, it would be safe forever. Palatability is another issue and will depend upon how good the freezer is and on the packaging used.

Raw cuts of beef could be OK for 6-12 months. Ground beef or small pieces should be used within 3-4 months. Use up cooked beef within 3 months.

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Fresh fish may be stored one to two days. Most fresh seafood should be used the day you buy it. After two days it's best to check it to be sure it's still good and then freeze it till you plan to use it. Place it in an air tight container for the best results.

How long it lasts depends on how old the fish was when you brought it home and how it has been handled. Fresh fish will begin to look slimy after about 4 days and after that smell bad, each are signs that the fish is breaking down and has passed its prime time.

Meat needs to be out of the danger zone - less than 40° or more than 140°. If it is in the danger zone between 40 and 140° for more than 2 hours it is not safe.

Time to actual spoilage could vary. It should be used within 5 days and could last a week or even longer. But if you don't plan to use it in a couple days, it would be best to freeze it.

Raw meat should not be stored on the top shelf of the refrigerator. Any juice from the meat could drip on food below and contaminate it. In any case, storage should not be more than a day or two. All containers should be washed with soap and hot water. You would also want to store the meat in the coldest part of the fridge. That is usually the lowest shelf. Use a refrigerator thermometer to learn the cold and hot spots in your refrigerator.

If the eggs in the nest are more than a week old, I just put them in water to see if they float in water. If they float, they're no good. If they start to turn upward like they want to float, you're taking chances. If they're dead still and don't float at all, then they're fresh.

If your food smells at all bad to you then trust your nose and don't eat it. It could smell of ammonia or vinegar or sulfur. It won't smell like fresh chicken.

Become familiar with the smell of your food and ingredients. The odor is usually the first clue that something is wrong.

No, definatley not! you better not try! First of all, being left for 5 days, it definatley should get spoiled, and 2nd of all, it is not right right to eat raw meat.....[You are a human, not an animal!].

Chicken should be defrosted under refridgeration and once defrosted removed only to prepare for cooking.

anything over 300 degrees

Any produce, including fresh herbs, will go bad eventually, even in the refrigerator. If the dill is dried, then it can be stored much longer in a tightly sealed container.