Storage of Meats Poultry and Seafood

The first item, corned beef is such a lovely joint, the brisket, does contain a good % of water. Once the corned beef is sliced and/or cut down to whatever your desired cut, you can freeze and keep it in the freezer no longer than 6 months. Consequently, once you thaw whatever kind of pickled brisket, corned beef, pastrami, or Montreal meat is going to weep water to good extent, as a direct result from simply freezing it. If you've got a corned beef & cabbage casserole made, it will keep in the freezer. Just be aware that once this type of meat has been pickled in brine, it now has all of it's pores filled with water. You may have to press moisture from the meat alone, combined with cabbage, it will keep. If this is the case, who knows, the excess moisture may lend itself in some form of a broth. Be very aware of your salt levels, when I cure some meat, like fish for example, the first main ingredients are salt and sugar, then additions that are irrelevant to your question.Please remember though, corned beef is the result of being pickled in a BRINE which is saltwater.

Frozen meats, include pork ribs will never spoil. They will simply lost quality and taste.

Meat or poultry that has been marinated should probably not be refrozen. The enzymes in the marinade break the meat tissue down and the quality would be sacrificed.

Frozen fish does not smell while still frozen. Once thawed it would depend on the type of fish and how fresh it was when it was frozen.(fresh fish does not smell fishy)

fresh uncooked sealed meat can stay good 7-10 from purchase if kept inn fridge at the right temp. It depends on what type of meat. Some meat can stay in you fridge for 3 days but chicken and fish don't work. Cook those meats on the same day or the very next. Meat can stay in the freezer for much longer than that.

Chicken is never okay outside of the fridge or freezer. If it's left out more than 20 or 30 minutes, I would throw it out.

Thawed poultry should be good for 1 to 2 days refrigerated. It's best to cook it as soon as possible to avoid contamination and possible illness.

Eggs should ideally be eaten within a week of purchase but they are fairly durable. As time goes on the albumen (white) deteriorates but protects the yolk. The goodness (for the chick, at least) is all in the yolk. In a pack of refrigerated eggs that are a couple of months past their "best before" date, some of the eggs will probably be rotten (reddish tinge, watery, smelly) but in some, the whites will be almost like water but the yolks will still edible, although they certainly won't taste as good.

The albumen oxidises quickly inside the shell (which is air permeable), but outside the shell it's not advisable to keep the whites for more than a day or so. It shouldn't harm you if you do keep them longer, as long as you cook them before eating, but their useful properties will diminish quickly.

Forever.

Seriously, though, if you are asking about eating a lobster that has died, they start to deteriorate rapidly after death. Unfortunately, there are seafood companies that will sell lobsters (cooked and/or frozen) that died in their tanks - and you have no idea of how long they sat around before being processed. I believe they are called "stills". Lobsters are best if they are live until right before cooking.

Vacuum sealed hamburger meat that is frozen can last 2 to 3 months. When it is thawed, it shouldn't be kept in the refrigerator more than a couple days.

The egg beater has been a common kitchen utensil for many years

Egg Beaters, the egg substitute should be de-frosted in the refrigerator.

You should not refreeze any food. Vacuum-sealing only slows the deterioration of that food; it does not kill any bacteria that might be on it so the sausage needs to be eaten within 24 hours of defrosting, unless package instructions say differently, or discarded.

One day, maybe two. throw it out if it starts to smell fishy. One day, maybe two. throw it out if it starts to smell fishy.

unless it's very cold outside then I wouldn't recommend leaving it in the car for any length of time. Ideally meat should be refrigerated until you're ready to use it. It's advisable to take the meat out of the fridge and let it come to room temperature before cooking.

Most experts advise that you not leave cooked food at room temperature for longer than 2 hours. However, before refrigeration (and currently in many rural parts of the world where refrigerators are not common), cooked beans have been left in covered pots overnight, and reheated before eating.

Frozen seafood should be stored at or below 0°F (-17.7°C).

"At the age of 15 John tripped over a kerb and broke his foot whilst rushing to catch a bus to school. This accident has left him with a slight limp which, although doesn't hurt, tends to drag when he gets tired." from John Thaw Tribute. http://www.tmaw.co.uk/johnt.html

There actually isn't any specific time frame. It all depends on the type of seafood, the conditions under which it has been stored before and after sale and the size of the bacterial load.

If you are referring to refrigerated fresh fin fish, use it within 1-2 days of purchase.

See this site from Clemson University Cooperative Extension Service:

http://hgic.clemson.edu/factsheets/HGIC3522.htm

The Campbell website says that the resealable cartons are good for up to 14 days in the fridge (or you can freeze it).

A pork pie should be stored in the fridge.

This depends on if the meat was fully thawed. If it was it may be okay to cook. If the meat sat for longer than an hour in the danger zone it may not be refrozen.You should keep foods out of the danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. According the the US FDA Code 2009, the danger zone is from 41°F to 135°F (7°C to 58°C).