Storage of Meats Poultry and Seafood

Yes, I have defrosted juice then refrozen it without any ill-effects. If I refreeze it then I usually mark it on the package and use that particular juice for a marinade or sweet and sour sauce. My favorite is orange terriyaki sauce.

Depends a little bit on what's in it. Cut up tomatoes will make it wet and shorten the time. Some ingredients (like sliced raw mushrooms) can get a bit mushy.

But if you make a crisp green salad with everything very fresh--say, lettuce and raw spinach, cucumbers, bell peppers, carrot slivers, chopped celery, and other things that are moist but not wet, firm rather than soft--it can keep refrigerated for 2 or 3 days in good condition, especially if the lettuce is not cut with a knife but torn with the fingers.

If you store it in small individual-serving containers without much air in them, you can get away with as much as 4 or 5 days. At the end of the time, you'll be able to see that it's not totally fresh, but it will be perfectly edible. ___________________________________________ Another excellent way to store green salad is to put it into small or medium sized freezer bags, squeeze out the air and fasten securely. Store the bags in your vegetable crisper. I'd be inclined to store cucumber in a separate bag.

The information I have found stipulates 30 day shelf life.

Technically yes. However, if you are using it to store food for a restaurant you will need to make sure it is NSF certified. Also, it is usually less energy efficient than a commercial refrigerator or walk-in cooler (as floral coolers usually have glass doors).

Foods that are left out in room temperature for more than an hour can begin bacteria growth. Our stomach acids can kill some of these bacterias but not all and some can make you very sick. Keep foods OUT of the danger zone- Above 45 degrees and Below 145 degrees. Between these temperatures bacteria lives and breeds on our foods.

Yes you can. Generally when you warm it first bacteria settles into it and then when you thaw it once more to consume it, you will be eating the (sometimes harmful) bacteria.

Ham should be good for 4 to 5 days refrigerated.

Like all cooked meats, you should avoid leaving it out the fridge until the meat is ready to be consumed. I would not leave it out without being cool more than twenty minutes. I would then bin meat.

There is no way anyone can tell you that it is safe to eat without lab tests.

It should have not been left out overnight unless where it was left out was as cold as a refrigerator. And 'cold' should be determined by a thermometer.

You will have to make the decision on whether or not to use it.

Yes you can freeze lunch meat as long it is within the expiration date . I would not freeze it for no longer than a couple of weeks

South Alabama Meats off of Dawes Rd. in West Mobile. Just bought one there Friday for Easter, and Im cooking it up today..

I'm assuming you mean fresh pasta, since dried pasta lasts a long time without freezing it. Fresh pasta, frozen will last around 3-4 months. However, fresh pasta that has been frozen tends to go soggy when it's cooked and eaten. It's best to avoid freezing it, if possible.

The US Food Code recommends that potentially hazardous food be cooled from 140°F to 70°F within 2 hours, then further chilled to 40°F within another 4 hours. So after 2 hours, the food should either be reheated to 165°F or placed in the fridge to cool further.

You can never store cooked meat or anything else with raw meat which may carry bacteria. Keep the raw meat in a separate container; food borne bacteria can cause agonizing cramps and a variety of other unpleasant side effects.

Because the raw meat could contaminate the cooked meat and possibly cause illness.

I tried with a 7.5 lb smoked ham. I used a electric indoor turkey fryer that holds 3 gallons of oil. I bought it at Lowes for 149.00. Deep fried it for 35 minutes and checked the temp with a meat thermometer and it was at 160 degrees on the inside after this time. Cut it open and was real juicy. The skin outside was burnt black but inside was really good and juicy.

The primary purpose of frozen food is to preserve it for later use. Freezing food usually greatly limits and inhibits rotting of the food so that it can be used long after it was first frozen. Chemical reactions take place much slower at lower temperatures so the processes that degrade the food occur much slower and the food remains edible much longer than it otherwise would be. Many organisms that would otherwise start degrading the food also cannot survive low temperatures, so freezing food can help sterilize it.

Before Thanksgiving, I thaw my 24-26 lb turkey for two days in the refridge, it won't be completely thawed by it will be workable so you can clean the inside and rinse it without much trouble.

Next look into brine'ing your turkey as the a way to get a moist turkey. (I brine for 30 hrs. prior to cooking.)

yes u can mabe?

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.

Foods that are left out in room temperature for more than an hour can begin bacteria growth. Our stomach acids can kill some of these bacterias but not all and some can make you very sick. Keep foods OUT of the danger zone- Above 40 degrees and Below 140 degrees. Between these temperatures bacteria lives and breeds on our foods.