Storage of Meats Poultry and Seafood

A thermostat.

It isn't generally safe to refreeze raw food. This is especially true for chicken, which is contaminated with salmonella at scary-high rates. If the chicken has thawed, it isn't generally safe to refreeze it and eat it later. This is especially true if it is thawed in room-temperature water rather than being thawed in the refrigerator.

Once thawed, the chicken should be cooked fairly quickly. Once cooked, it can then be frozen for later consumption.

That would depend on how long it has been thawed I have done so without any bad effect however I did make sure that the meat was well cooked when I did eventualy use it,just in case.

Once Chicken/Turkey has thawed it is OK to re-freeze it if it has thawed and the ambient temperature of the bird has not risen above 40 deg for more than 3 hours. Because freezing causes ice crystals which damage the meat each time, repetitive freezing will result in poor texture.

That depends on the make/model of fridge. The manufacturer will have supplied that information for each type of fridge they sell - however, the time given assumes you are NOT opening the door.

Different fridge makes/models come with different standards of insulation.

Deli meat and cheese should be left out of the refrigerator for no more than 2 hours. If it is very warm - as at a summer picnic - then 1 hour is the maximum.

Food left out of the refrigerator is okay to eat for about 2 hours. If the temperature is under 80 degrees. The longer a food stays in the danger zone the more risk you take eating that food. Foods should either be kept hot or kept cold before eating to be really safe. Meats should be thawed in the refrigerator or in cold water.

Because that may thaw it too quickly and leave a bunch of water in the food.

If it looks good and smells good then eat it.


That depends on a lot of factors; if it was just left out on the kitchen table it should be fine. However if it was left outside on a hot day somewhere where insects and other animals can get to it might no be so good...

No longer than an hour or so if left out in room temp. Bacteria can start to grow on foods in an hour. Our stomach acids can kill some of these bacteria but not all. Foods should be kept out of the danger zone which is above 40°F and below 140°F. In this zone foods are perfect for bacteria.

Unless specifically indicated, the date on the package is probably a "sell by" date. Handled and stored properly, it is likely good for a couple days beyond that. Use your senses. If it feels slimy or smells odd (yeasty, ammonia), then don't use it.

This food will keep for about 5 days in the refrigerator. Whether it is raw or cooked. Place the food in an air tight container for best results. It can later be transferred to the freezer for longer storage.

The colour usually isn't the main criteria for "bad" chicken. It might still LOOK good, but the odor is the thing. Chicken should be discarded after refrigeration in less than a week because the bacteria in chicken makes it inedible very quickly.

Some visual signs are dry edges, a pinkish tinge to the edge of the meat, but above all..the smell. Your nose will alert you to spoiled meat quicker than visual clues.

To be safe, don't store chicken in the refrigerator more than three days, or in the freezer more than two months.

It could be stored refrigerated up to ten days. That will depend upon several factors, including the storage conditions, packaging and the quality of the gammon.

Certainly. If you thaw out some frozen meat and make your chilli and then refreeze the cooked, product you shouldn't have any problems whatsoever. No worries here. Just be sure to package it in a way that minimum air is included with your food, as is always suggested. Cooking meat that has been frozen and then freezing your cooked product is perfectly acceptable. It is done frequently.

four hours is the max for any food at room temperature.

Four hours is too long. Potentially hazardous food should not be left out more than 2 hours. If the ambient temperature is around 90°F, cut that to 1 hour.

The US Food Code recommends that potentially hazardous food be cooled from 140°F to 70°F within 2 hours, then further chilled to 40°F within another 4 hours. So after 2 hours, the food should either be reheated to 165°F or placed in the fridge to cool further.

Four hours was an old recommendation, but that was to get the food from 140°F to 40°F. Which means it would have to be fully chilled by the end of that time frame - not still sitting out at room temperature.

Meats are kept better in the freezer. Meats can be kept in the refrigerator for 3 to 4 days if raw and 1 to 2 days longer if cooked. Always place cooked meats in an airtight container. Some spices and flavourings change when frozen. A food with a mix of seasonings may taste very different after freezing.

it is brownish and greshish spot on the surface of food

If you are asking this question, lets assume, no. Go buy as new F***ing ham you cheap bastard.

It depends on what cooked meat you are talking about because everything is different.

It not only depends on which cooked meat, but also on how well is was cooked, how it was handled before refrigeration, what packaging is used and the actual temperature at which it is stored.

A reasonable guideline is to use it within 3 or 4 days.

Meats are kept better in the freezer. Meats can be kept in the refrigerator for 3 to 4 days if raw and 1 to 2 days longer if cooked. Always place cooked meats in an airtight container.

Steak tartare should only be prepped right before eating and isn't really designed to be made ahead. Leftover steak tartare isn't in anyone's best interest. I found one recipe that suggests grinding the meat, mixing the ingredients, then refrigerating for only 2 hours. Another recipe said to grind the meat no more that two hours ahead and -of course - to keep it refrigerated.

yes it will the natural enzmeys in the salmon wuill take longer getting into the cells which will increase the time for it to go bad

It makes meat fresh and makes it last longer

NO!!! never!!! you may have bought it fresh but that doesnt mean that the meat is actually good to eat. If any meat smells, throw it out!

Fresh meat purchased from the grocery should be either consumed within a day or two or be frozen to preserve its freshness. If it smells bad uncooked, it will smell equally as bad when cooked. Trash it.