Storage of Meats Poultry and Seafood

Any meat left at room temperature for over 2 hours will be subjected to bacteria. Raw meat should not be left out over an hour. If you have ever had food poisoning before, you won't take any chances!

Yes it does.Salt in the brine is a preservative.

Cooked Beets can be stored in the fridge up to 1 week.

I would think 7 days would be too long. I usually throw it out after 3-4.

The general rule for lamb is, for every kilogram of weight, cook for an hour at 190 - 200 degrees Celsius, depending on the efficiency of your oven, or 180 degrees for a fan-forced oven. Thus, a 2kg leg of lamb will take two hours. It is advisable to use a meat thermometer to check at about half an hour before the expected time of finishing. Also, you can add some sauce and spices. Flavors you can include are lime, garlic or vinegar. You can also use some sherry or wine. Once cooking is done, get a foil of aluminium and cover it. Let it rest for 20 minutes before you start serving.

Steamed crabs should be consumed within a day. They might be OK after 2 days, but that's starting to push the limits.

You should use them within a couple days.

You could refreeze a thawed turkey as long as it was thawed in the fridge and has not started to spoil, but there will be loss in quality when you finally do cook it up. It might be better to cook it without all the fixin's, then remove the meat from the bones and package the meat for freezing.

If you froze it at home, plan on using it within a couple days. Keep it in the coldest part of your fridge. If it had been frozen by the processor, you should probably be able to get a couple more days out of it.

it is best to check the best before date and do not eat it if it is over the time given then do not eat it!

A suprisingly difficult question, and I won't be able to conclude with a safe number either -- only a little science. The major factors that come into play in marinating fish are: * What kind of fish? Fat content is important. * Caught when and stored how, before you got it? * Contents and particularly pH of marinade. * The temp if your refrigerator. You want to keep the fish in a marinade as close to 38-42F as you can. Above 42F we start seeing microbial action (the 38F part is because your fridge is not always the same temp unless you never ever open it). In the 60F range we're into serious growth action -- except for.... pH. If the marinade is highly acidic (ceviche with a lot of lime), you get more leeway, as highly acidic environments aren't comfortable for the usual bacterial culprits. Salt is another mode. Malayans fermented fish with salt and buried the whole thing for months, and then ate it. Some died. Most didn't. Salt acts as a dessicant, and a teaspoon is all you need to flavor my rice and yours. Naturally, salt and acid works even better. Fat -- the more the worse. Shrimp are right around as bad as you can get. Only an hour or so at room temp internally and it's almost certainly infected. Hallibut, however, lasts a lot longer, as does Tilapia (which makes a miserable but safe fish to marinate). Tuna sushi cut in America is middle of the road. Toro (tuna belly) is fattier and more dangerous. Caught and stored is the hardest. So the best you can do it pcik it right at the fishmonger's. Nothing you buy should smell fishy. It should smell clean, like the ocean. It should be firm and not hold a fingerprint (deadly news) and it should respond from an indentation made with your finger (if it doesn't bad news). Any fish monger who won't let you smell, and touch with gloves on (they'll have some) -- don't deal with them. Now -- given a decent fish (not shellfish but maybe a halibut or tuna) and an acidic and a little salty marinade (think ceviche for a baseline) and a dead solid 40F fridge -- this might survive easily 3 days if covered. Sooner is of course better. Over 5 days you're seriously rolling the dice, even if all else is perfect.

Any raw meat should be stored below any ready-to-eat food - like lettuce, fruit, cheese, deli meat - usually in the bottom of the fridge and in the coldest spot. This will help prevent cross-contamination. Since chicken should be cooked to higher temperatures than beef, raw chicken should be stored below raw beef.

It can last up to 2-3 weeks if unopened, and up to 10 days after opening if stored in the refrigerator.

Freezing is not good for ricotta as the ice crystals in freezing change the melting characteristics of the cheese. Storing near freezing will prolong the life of ricotta.

Store your egg in the refrigerator. It is best to keep the eggs on an inside shelf, not in the door "egg keeper" of the fridge. The carton they come in helps keep moisture in and reduces odours picked up inside while stored. Eggs can be safely stored this way for 4 to 6 weeks.

A raw turkey should be cooked within a couple days of thawing or purchase (if not frozen).

Lets assume it is mangoes

1. Store organic mango at room temperature:

The reason why many suggest not storing Alphonso mangoes or any organic mango in the refrigerator is that they start losing their organic moisture content. Since these are summer fruits, is not appropriate for them to be stored in colder environments. After storing in the refrigerator, organic Alphonso mangoes lose their authentic taste and aroma.

2. Preserve organic mangoes in liquid forms:

Many find it difficult to store chemical-free mangoes, storing them in liquid form could be an alternative option. Mango in liquid form can be stored for a longer time. One can make mango juice and store them in an airtight container. Some also store mango pulp to use for recipes. You can make aamras, lassi, juice or any other dish with it.

3. Use traditional techniques to store organic mango:

Nothing can beat the traditional tricks of storing organic mangoes. Once you stock up chemical-free mangoes, wash them nicely with normal temperature water. You can soak the mangoes for 1-2 hrs. Let the mangoes dry out, then store them in uncooked rice, wheat, corn, or any grain container.

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In an airtight container in a cool place, away from light.

Cooked spaghetti sauce with meat should be good refrigerated for 3 to 4 days.

Raw turkey should be kept at 40°F or below.

if you look closely on the packet it will become clear that the expiration date is in small black print. maybe your eyes should be tested.

After I fry my chicken...I cool it on a wire rack with newspaper underneath the rack to wick away grease. Whatever is left over, or if I'm not eating till much later, I do as KFC does...a disposable paper paint bucket from the hardware store is the perfect vessel, and just cover with plastic wrap and put in the fridge.

Yes because there is cheese on the pizza, which if left out can accumulate a lot of bacteria and eventually turn to mold. Besides, cold pizza is a very nice breakfast delicacy. :-)

If the table sturdy enough, then, yes, feel free.

I do not really know, but my guess is no. Generally not 7 days is pushing it a bit, even if it doesn't smell bad it is likely to be infected with some nasty bacteria.