Storage of Meats Poultry and Seafood

Yes. Smoking is one of the oldest ways of preserving meat. The heat kills the bacteria that cause decomposition and removes much of the water that provides a good medium for bacterial growth. The tree oils left behind from the smoke also serve to repel insects that may re-infest the meat with bacteria.

It is a common myth that turkey can not be cooked safely from the frozen state In fact, it is perfectly safe if proper procedure is followed. A HACCP based procedure for cooking turkey from the frozen state is outlined by Dr. Snyder, a food safety expert, at the following address: http://www.hi-tm.com/Documents2005/turkey-cook-frozen.pdf The Mayo Clinic is another source of information which can be found at: http://www.mayoclinic.com/health/thanksgiving-turkey/AN01483 An added bonus is that the risk of microbial cross contamination is lowered as juices are not dripping and contaminating surfaces. Please note however that cooking time increases by 50-60%.

Real cheese dip will go bad in a few hours if left out of the refrigerator. If the cheese dip is in the refrigerator it should last about a week.

Its not advisable to resell leftover cooked chicken as it can cause food poisoning because bacteria multiplies rapidly within temp 5 to 60 deg C. Common bacteria in poultry is salmonella and it can be fatal.

Yes, make sure you pour a lot of salt and then wrap in cellophane for another hour.

It might be. So much depends on the quality of the shrimp before it was frozen and how it has been handled since. You will have to make the decision yourself. If it isn't slimy, watery, or mushy and doesn't have any off-odors, it might be OK to use. In reality, it is getting towards the end of how long you should keep it.

Cooked lamb Storage: 3 Days in an airtight container in the fridge. 14 days in an airtight container in the freezer.

You've GOT to refrigerate raw eggs.

6-8 months is the rule of thumb for frozen raw meats. However, I wouldn't keep deer meat or other wild game meats for more than 4 months as well as frozen cooked meats. Some people say a year is fine, but I think better safe than sorry. Meat can be frozen for months, as long as it is used as soon as you defrost it, and don't refreeze it. It varies depending on the type of meat. See the following link for specifics: http://www.fsis.usda.gov/FactSheets/Focus_On_Freezing/index.asp

That's going to depend on how it has been handled, the type of packaging, the storage temperature and how far it is past the use-by. No one here can guarantee the safety of the meat. You'll have to make that decision.

If you know that you cannot use up the meat in the recommended time frame, try making some sandwiches and freezing them - or just freeze the lunch meat.

The recipe I use for gumbo, has me cook off the chicken, sausage and the veggies before

combining them in the liquid.

Since the main ingredients are already cooked, further cook time only serves to make

sure everything is heated through, and to thicken your liquid if you haven't used a rue.

I DO suggest making darn sure you've made enough rice for a double batch. Running out

of rice sucks.

If everything is hot and thick enough, serve it!

FriPilot

It depends on what the samples are being used for. Blood can be stored for a couple of days without ill effects (blood banks use special freezers a fraction above 32 degrees to store blood for about a week). Blood samples sent to labs to test for drugs can sit for a couple of weeks without problems because the chemicals they are searching for won't decay much. Blood samples used to detect diseases are usually processed within 48 hours.

Hot dogs shouldn't be unrefrigerated for over two hours, whether they are cooked or uncooked.

7 days after purchase & 2 months in the freezer.

If the food was stored properly in the refrigerator in an airtight container, yes. 5 days is just about the limit on this food in the refrigerator. Check it for an odd smell or slime to be sure.

There are food safety issues with thawing at room temperature and it is not recommended. If it is in a sealed package, it could be quick-thawed under cool running water - then immediately cooked. Or it could be thawed in the microwave - and immediately cooked. Or it could be cooked from frozen. Should you choose to thaw by any means other than in the fridge, it should be cooked immediately upon thawing and not stored for cooking later.

After a few hours the meat begins to go bad.

An egg casserole should be safe to eat for up to an hour at room temperature. It is important to always refrigerated food after a hour or less.

The time it takes for noticeable spoilage is unknown, since that will depend upon the type of food and what spoilage microorganisms are around.

For safety reasons, don't leave the food out at room temperature for more than 2 hours.

If its uncooked than how is it scrambled?????

I wouldn't recommend re-heating it at all. If you have 'left-overs' - store it in the fridge for no more than a day - and eat it cold.

ham in fridge is good for how long if cryovav