Storage of Meats Poultry and Seafood

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.

Well it will keep forever, however it won't taste good after a couple of months, provided it was wrapped properly and kept at a constant temp.

20-3 days. get some dry ice in there quickly.

When meat is chilled it slows the production of bacteria and the meat keeps fresh for longer. Bacteria [germs] don't thrive in the cold.

When reheating food that is not fresh, you risk foodborne illness if the food isn't heated to a high enough temperature. It's advised to use a food thermometer to check that the temperature is at least 150 degrees Fahrenheit.

Pizza is a potentially hazardous food and any leftovers should be refrigerated. You should not eat pizza left out overnight.

Some people have eaten pizza that was left out overnight - and maybe to no ill effect - but no food safety professional would ever recommend doing so.

There can be a lot of variables, such as the size of the fish, the temperature of the fridge, and how fresh it was when purchased, but as long as the eyes are clear, not cloudy, the gills are pink, and it doesn't stink, the fish is in good shape.

2 days.

Of course it can not. Some of the best sushi is made out of salmon. Eating raw fish is good for you. Just sometimes it is a matter of taste.

Uncooked Farmraised Salmon CAN make you ill if it had not been previously frozen.

Most produce and all animal products must be stored at such a temperature. The low temperature helps with preventing or hindering of bacterial growth. The food will as a result take longer to spoil.

It depends on what the room temperature is, how long you plan to leave it out or if it's near or mixed with other foods that turn bad easily (like mayonnaise). Keep it as cool as possible, not in direct sunlight, keep it covered.

Do not leave cooked meat at room temperature for more than 2 hours. At that point it should be reheated or refrigerated.

Meats do not last long in the refrigerator. Only about 3 to 4 days if it is raw. Then 1 to 2 days longer if cooked and placed in an airtight container. You should always cover meats when stored in the fridge.

There is no weight change. Think of an ice cube melting, does it change weight?

The best way to thaw meat is to transfer it from the freezer to the refrigerator and allow it to thaw there.

The next best way is by putting the frozen meat in cold water to thaw, and change the water every 30 minutes until it is thawed.

1-2 days according to this: www.pastrywiz.com/storage/refridgerated.htm

the egg will be in good condition for about 3 months in the refrigerator

If the refrigerator is kept at 36°F and the packaging remains intact, the whole rib eye could keep up to four weeks from the original pack date - or even longer. But you need to know the pack date on the original box.

not long. they need food, a warm and humid climate, and water

That really depends if it was kept at 140°F or higher during this time. If they were, they'd be safe to eat. Quality might be odd, but it would be safe.

If not, and the meat was sitting in the temperature danger zone (40°F- 140°F) for that time, you'd be risking illness by trying to eat it. If pathogen growth occurred during this time, reheating it might not make it safe, depending on the microorganisms involved.

Boneless chicken breasts seem to never smell. Other cuts seem to vary in smell. The smell of these cuts is distinct from other meats. The smell probably depends on the bird's diet.

The easiest way to tell you what store-bought raw chicken smells like it to start with what it shouldn't smell like. It should not smell sour like vinegar. It should not smell yeasty, like bread dough that is rising. It should not smell of ammonia or chlorine. It should not smell skunky or sulfurous.

There's no way that anyone can answer that for you. There are too many variables - mass of the chicken, temperature of the environment, amount and type of microbes on the chicken, packaging, etc.

Chicken should be thawed in the refrigerator, not on the counter. If quick-thaw methods are used (water, microwave), the chicken should be cooked right after thawing.

Yes you can, as well as other meats if it has been handled properly. See Related Links. Realize, though, that there will be degradation in the quality of the fish. You might want to try cooking it, then freezing it.