Storage of Meats Poultry and Seafood

Brined ham can generally be kept in the refrigerator at 36 degrees Fahrenheit for about 5 to 7 days if it is properly stored in an airtight container. If the ham is unopened and vacuum-sealed, it may last longer, up to the expiration date on the packaging. Always check for any signs of spoilage, such as off smells or changes in texture, before consuming.

it should be around 2-10 days

* NEVER leave raw meat out on the counter even if there is a cover over it. Always keep it in the refrigerator until you are ready to cook it. * Any left over COOKED MEAT can be frozen again. * ALWAYS SMELL YOUR MEAT! Sound crazy? I do it all the time and so far have had to take two steaks, 3 pork roasts and one beef roast back to the store because it had a sour (rancid) smell to it. When in doubt throw it out or take it back to the store you bought it from. They have to give you your money back.

While this does not necessarily mean it is spoiled, it could indicate that your turkey lived in bad conditions where it has acidically burned itself from sitting in its own excrement for long periods of time. If this is the case, it is still edible.

You should not trust either color or smell of any meat when deciding whether it is safe. Raw meats can be contaminated with bacterial toxins and not manifest either discoloration or unusual smell. Conversely, meats can be discolored (such as with freezer burn) and not be dangerously contaminated.

Raw poultry can be safely kept frozen for up to 9 months. It can be safely kept in the refrigerator for 1-2 days - maybe a little longer if it's frozen when it goes in the fridge to thaw.

If your meat is older than that, you should discard it.

Whether cooked or raw, potentially hazardous foods should be kept either below 41 degrees or above 135 degrees Fahrenheit as long as possible. They should spend no more than four hours between 41 degrees and 135 degrees - accumulated total including thawing time and serving time.

When food has accumulated four hours in the food danger zone temperature (41-135 degrees), you should discard it. Re-heating or re-freezing will kill or inhibit the growth of dangerous bacteria, but will NOT remove the toxic chemicals those bacteria produce while growing on food in the food danger temperature zone.

1. Fully cooked - Yes
2. Uncooked and never previously frozen - Yes
3. Uncooked and thawed, kept in fridge for 3 days and re-frozen - No

Never freeze, thaw, and re-freeze uncooked poultry.

The safest way to thaw meat is by transferring it from the freezer to the refrigerator and allowing it to thaw there.

The next best way is to place the frozen meat in cold water to thaw, changing the water every 30 minutes until it is thawed.

Indefinitely as long as it is in a sealed, airtight container. However, not longer than six months is generally recommended.

SHAGGY 2 DOPE DID!
mwcl

You can eat it immediately, though it's better to let it sit for about 10 minutes to allow the meat to "rest" so that the juices can settle and balance out. Also, it won't be quite as hot when you cut it.

the hamburger originated in hamburg, hence the name and why it has no ham in it
the hamburger was made in 1958 when they the discover the species known as a cow

Unfortunately, whatever you do to it might not make it safe to eat. Some bacteria produce toxins that are not destroyed by heating. And you don't know if rinsing would get everything.

Well, I actually accidentally ate some expired bacon today. Depends on how old it is. This bacon was three months because nobody in family thinks to rotate the fridge when I'm at college. Pretty sure I have a mild case of food poisoning: stomach hurts a lot, and have a mean case of the runs. Would not recommend you attempt.

If they are frozen, they will be safe for a long time. I would not recommend vacuum packaging your own food for refrigeration. If you are referring to commercially packaged products, go by the processor's recommendations.

It is not safe, because you don't know what type of bacteria is living in your sink. It is best to thaw meat in the refrigerator.

My experience with Dungeness crabs is that they are already cooked when purchased. The drainage of juices is usually normal. Use your sense of smell to determine if it is spoiled. If it smells like crab, it should be OK. If it starting to smell like ammonia, then it isn't. Unless it was temperature abused, it should be able to last a day or two after purchase. But it is better to eat it sooner rather than later.

It is not a good idea no. Foods maximum at room temperature is four hours.

Raw poultry should not sit out any longer than it takes to prep it for cooking.

about a week depending on when they were packadged. more than a week and a half i wouldn't eat them.

A can of oysters do expire. Expiration dates or best used by dates are marked on packages to ensure freshness before those dates.

Cooked pork should not be at room temperature for more than 2 hours. Less time is better. Once the meat has cooled to 135°F, it should be cooled further to 70°F within two hours. Another 4 hours is permitted to have it cool to 40°F.

6 mounths

one week

**** All cooked food can have bacterial contamination after 2 hours left in 40 degree -85 degree temperatures. Cooked food kept below 40 degrees or above 85 degree temperatures is safer.

Anything put in the freezer should last a long time, but it probably should not be frozen or used longer than a year.