Storage of Meats Poultry and Seafood

because at hot temperature the bacteria and all that nasty stuff is killed because of the heat, at cold temperatures they can't breed or survive due to the lack of heat, but room temperature is just right for them

Vacuum packed meat means that air is removed from the package prior to sealing it. Nitrogen can be used to flush air out of packages prior to the vacuum sealing process. The idea is that if a tiny bit of air remains in the package, it isn't air but the relatively inert nitrogen used to flush air out of the bag at the time it was vacuum sealed. As an aside, nitrogen is used in the snack industry to package potato chips and the like. Shelf life is given a big boost because the fats and oils used to cook the chips and other snacks are no longer subject to the degrading effects of air.

Meats like beef and lamb can be aged because of their muscle composition and lower water content, which allows the development of flavors and tenderness. Chicken and pork have higher water content and different muscle structures, making them more prone to bacterial contamination and spoilage if not cooked thoroughly. It's important to follow specific food safety guidelines to prevent foodborne illnesses when consuming different types of meat.

Yes. Leave it the fridge long enough and you will see mold growing on it. The truth is, mold spores are on all the surfaces around us. Everywhere. All the time. (Except right after you wipe down a surface. Then they immediately settle again out of the air, where they always are.) But no worries. Just bag and tag your food and couple your knowledge about the length of time it is safe to store things with your awareness of how long things have been in your fridge and you're good to go....

It's safe to store chicken in plastic containers as long as they are food-safe and properly sealed to prevent leakage and cross-contamination with other foods. Make sure the containers are clean and sanitized before use, and store the chicken in the refrigerator below 40°F to prevent bacterial growth.

It shouldn't. Vacuum sealing can he used in 2 ways to enable you to keep it longer. Firstly, vacuum sealed meat keeps in the refrigerator at least twice as long g as it would in the original packaging. The second way is to freeze it after vacuum sealing it. This way it won't get freezer burn. When thawing it, it should left to thaw in the fridge overnight or over a day or 2. If it stinks thst probably means that it wasn't frozen fresh but was left too long until frozen. However many numbers of days left before expiration before you freeze it will be the same number of days until expiration after its removed from the freezer so it's important to freeze meat as fresh as possible.

The following link has information pertaining to your question: http://southernfood.about.com/library/info/bltrkeyb.htm Seven days in the refridgerator. A 20 pound frozen turkey if placed in the fridge will take three days to thaw.

Cooked fish should not stay at room temperature for more than 2 hours. Less time is better. At that point, it should be reheated or refrigerated.

It's best to use it after one to two days. After that wrap it up tight and freeze till you are ready to use it.

First, assuming we freeze at minus 24ºC which is normal in US. households. Old fridges were at minus 18ºC. And the industry goes below minus 35ºC.

Try to freeze the fastest, which means better freezing. Some fridges have a kind of (temporary) turbo freezing button. Try to not open the freezing area, for 2 hours. Put what you freeze, at the very bottom (if you can), which is the coldest. Try to put the fish in touch with the sides of the fridge (its colder).

Obviously, when you touch, you note if its totally frozen, as it must be.

My freezer was unplugged by a construction worker. I did not catch it for 2 days the food was cold but had defrosted. The fish was in sealed packages but pretty defrosted. Is it ok to refreeze it now or is it dangerous to eat?

Meats and even poultry can be taken from the freezer, cooked well and any left overs can be refrozen, but it's risky with seafood. It's best to put the left over fish back in the fridge and eat the next day. You could make a nice salad with the left overs and if it's salmon then make salmon cakes. With cod or halibut you can mix an egg with the crumbled cod or halibut with salt, pepper, fresh or dried dill weed, very small diced onion and then coat with bread crumbs or mashed potatoes and fried or baked.

You betcha. In the Canadian North lumberjack stew is left on the woodstove top for a few months. You take out a little bit to eat, and then you put something back in to replace what you took out. 3 month old stew takes fantastic!

If you are trying to keep cooked ribs hot but not let them dry out, you will have to keep the in a warmer (140 degrees F and above) and in a sealed container - either a closely covered pan or wrapped in foil.

I assume you are talking about raw chicken. It depends on how fresh (or old) it was when you put it in your fridge, but Id say 5 days at most The smell when you open it should tell you if its still OK. Does it smell OK & normal or off . If its off Don't eat it . If its slimy that is a sign its on the way to being bad too. If you haven't cooked a fresh & Raw meat product for about 3 days of of it being in your fridge, Freeze it.

Gas bubbles may become present in the refrigeration fluid after it has been transported lying flat, and it may take up to 24 hours for the gas bubbles to gradually dissipate while in an upright position before the fridge can be safely plugged in.

The refrigerator is exactly where you should keep meat that is thawing and meat that has thawed - that is until you cook it. Use it within a few days of thawing.

In a covered container in a cold fridge, covered in marinade, depending on the marinade anywhere from 3 days to over a week, as long as it is stirred.

It seems to be an oxymoron to call marinated beef 'fresh'. Depending upon the marinade, it could be adding acid, salt and/or sugar which could have some preservative properties that might allow for a longer shelf life compared to non-marinated beef.

Use a recipe from a trusted source and don't push the time table to it's limits.

Depending on your freezer three to six months

you can keep pikled chiken for 4years

You can keep the meat out of the freezer until the ice melts so you can cook it. But not for more than about 2 1/2 hours because the most dangerous germs are in raw, unprotected meat. You can not eat the molded meat after cooking because the meat is already ruined.

If you have cooked them, eat them within 48 hours from putting them in the fridge.

If they are raw, peppers can be kept until they go mouldy. The sausage can be kept until the 'use by' date - this depends on when the sausage was produced.

I'm not sure except that as a 16 year old I experienced 120 large fish rot while smoking in a smoke house. The fish had been exposed to moonlight in a net that we set off shore. We processed the fish as we normally would - all went rotten. My grandfather had always told my Dad to keep all flounder covered in the sugar sack (out of the moonlight). My father called the New Zealand Ministry of Ag and Fish and they confirmed that moonlight can turn meat/fish rancid 3-4 times faster than sunlight. Must be the type of light waves reflected from the sun?