Storage of Meats Poultry and Seafood

Something processed or packaged to withstand prolonged storage.

It is not recommended to eat a frozen turkey with black spots on it. The black spots could indicate freezer burn, which can affect the quality and taste of the meat. Freezer burn occurs when the surface of the food dehydrates and oxidizes due to improper packaging or storage. It is best to discard the turkey if it shows signs of freezer burn to avoid any potential health risks.

Consuming cooked shrimp that has been in the refrigerator for 7 days can pose a risk of foodborne illness due to potential bacterial contamination. After 7 days, bacteria such as Salmonella and Listeria monocytogenes can multiply to unsafe levels, even if the shrimp looks and smells fine. It is recommended to follow food safety guidelines and discard cooked seafood after 3-4 days in the refrigerator to reduce the risk of food poisoning. If you have consumed shrimp that has been stored for 7 days, monitor yourself for symptoms such as nausea, vomiting, diarrhea, and seek medical attention if needed.

Oh honey, those uncooked crab cakes can last in the fridge for about 1-2 days, but why wait that long to cook up those delicious little patties? Get them sizzling in the pan and enjoy them fresh while they're still at their best. Don't let those crab cakes go to waste, darling!

Oh, dude, any sausage can technically kill you if you choke on it or eat too much and clog your arteries. But if you're asking about a specific type of sausage that's like, deadly poisonous or something, then I'd say the "Blood Sausage" made with blood as a key ingredient might not be the best choice for your health. But hey, live a little, right?

Yes, you can freeze leftover cooked ham. To do so, wrap the ham tightly in plastic wrap or aluminum foil, or place it in an airtight container before freezing. Properly stored, cooked ham can last in the freezer for 1 to 2 months without significant loss of quality. When ready to use, thaw the frozen ham in the refrigerator before reheating or consuming.

because the warmer the temperature the faster the enzymes grow. Therefor if the raw meat is kept in the fridge then it slows down the process of the cells multiplying. Though, if you boil or get the enzyme to a certain high termperature the enzyme will not be able to cope and will simply die, though this can often depend on the infestation.

Frozen snoek can be kept in the freezer for up to 6 months without significant loss of quality. It is important to store the fish properly in airtight containers or freezer bags to prevent freezer burn. Make sure to label the packaging with the date of freezing to keep track of its freshness. Thaw the snoek in the refrigerator before cooking to maintain its texture and flavor.

No, it is not safe to make gravy from pan drippings left out overnight. Bacteria can multiply rapidly at room temperature, leading to foodborne illnesses. It is important to refrigerate perishable foods promptly to prevent bacterial growth and ensure food safety. It is recommended to discard any perishable food items that have been left out at room temperature for more than 2 hours.

The date on the broth is NOT an expiration date. There are only a very few foods with an expiration date. They are baby foods.

The rest are "best by" or "use by" dates. The manufacturer is saying they "guarantee" maximum quality if consumed by that date.

Nothing "magical" happens inside the package on the date on the outside.

I was also looking for these directions because I couldn't get the vacuum part to work. I finally, by trial and error, figured out how the vacuum sealer works. The bag has to be opened and fits on top AND under the black square in the center under the lid. I noticed that this black "button" was open on the front and not the back, so that is the vacuum. I felt so dumb when I finally figured it out, but wanted to share it, since that was why I was looking for the directions. Anne

Sure thing, honey. Technically, you can refreeze chitterlings after they've been cleaned but not cooked. Just make sure you thaw them in the fridge before cooking them up. But let's be real, chitlins are a one-way ticket to funky town, so proceed with caution.

Yes, cooked meat can spoil if not stored properly. Spoilage can occur due to the growth of bacteria, molds, or yeasts on the meat, leading to changes in color, texture, smell, and taste. It is important to refrigerate cooked meat promptly, store it at the correct temperature, and consume it within a safe timeframe to prevent spoilage and foodborne illness.

Most things frozen can last awhile, but....once you start to see lots of ice crystals on your frozen food, or places on the shrimp that might have dried out with some discoloration then it's probably freezer burnt and been in there too long. A couple months.....

No, it is not safe to eat raw frozen prawns that have been defrosted and then refrozen without cooking them. When prawns are thawed, bacteria can multiply, and refreezing does not kill these bacteria. To ensure food safety, it's essential to cook prawns thoroughly before consuming them.

Yes, halibut can be refrozen if it has been thawed in the refrigerator and has not been left out at room temperature for more than two hours. However, refreezing may affect the texture and quality of the fish. It's essential to ensure it is properly packaged to prevent freezer burn. If halibut was thawed using other methods, such as microwave or cold water, it is best not to refreeze it.

Detection of E. coli in meat would typically indicate contamination rather than spoilage. E. coli is a bacteria commonly found in the intestines of warm-blooded animals, so its presence in meat suggests that fecal material may have contaminated the product during processing. Spoilage, on the other hand, is usually caused by different types of bacteria, yeasts, or molds that can grow on the meat and cause it to deteriorate in quality.

Yes, rotting meat can emit methane as part of the decomposition process. When organic matter decomposes in an anaerobic (without oxygen) environment, such as a landfill or a sealed container, methane is produced as a byproduct.

Salt produces a hypertonic solution outside of the cell (more salt outside than on the inside) causing osmosis of water out of the cell to balance the solute concentration. Upon the loss of water out of the cell shrinks and the outer membrane folds improperly making nutrient diffusion and water osmosis more difficult, under very extreme conditions, enough water can be drawn out of the cell to cause the proteins in the cytoplasm to precipitate out of solution within the cell.

Historically, it was derived from bat guano but now it's primarily created by oxidizing ammonia made by the Haber process.

Cheese can last longer when stored in aluminum foil because it helps to minimize exposure to light and air. However, it's important to first wrap the cheese in wax paper or parchment paper before wrapping it in aluminum foil to prevent it from coming into direct contact with the foil, which can impart a metallic taste to the cheese. Refrigerate the cheese properly to ensure its longevity.

It typically takes a few hours for frozen bologna to thaw in the refrigerator and change to a refrigerated state. If left in the refrigerator for an extended period (usually a few weeks), mold may start to form on the bologna due to exposure to air and moisture.

It depends on how quickly the food goes from room temp to frozen. If freezing occurs slowly, like when you put something into a normal household freezer, ice crystals are able to form in the cells and many (most) bacteria die. Some however, survive and are basically dormant (in microbiology the definition of "death" is that all cells are killed and cannot grow back). Refrigeration and freezing therefor are considered bacteriostatic, not bacteriocidal. When you remove the food item from the freezer it is not sterile, since some cells survive. Of course, you know this intuitively, because if you leave it out, it will "go bad". That is the bacteria recolonizing the tissues.

If you are able to rapidly freeze cells (as is done in biology labs, with a ethanol slurry), water crystals do not have time to form. This is how cells are prepared to be stored in deep freeze and can be kept this way for long periods of time.

contain protein, are moist, and are neutral to slightly acidic.

Disinfectants are not typically recommended for use on food products like lunch meat as they may be harmful if consumed. It is best to follow proper food safety practices by keeping lunch meat refrigerated, handling it with clean hands and utensils, and storing it in airtight containers to prevent contamination.