Storage of Meats Poultry and Seafood

Just a few days. Maybe 4 at the most. Keep in an airtight container to help.

up to a week. Freeze the chicken to preserve the chickyness goodness. MMMBELL. If its left in the fridge the bacteria is not cold enough to die. therefore food poisoning salmonela (cant spell) is in risk of processing.

Shelled, cooked shrimp: Wash in salted water after removing heads; drain; cook in boiling water for 10 minutes; cool thoroughly; shell and remove dark veins if this was not done when heads were removed; rinse, drain, and cool. Package, label, and freeze. Cooked shrimp may toughen slightly during storage.

It should last 4-5 days. I read that this man's wife cooked beautiful primed rib and they kept it in their frige for 16 days! Yes 16 days! I personally think that you should NOT do that! It could make you very sick and could possibly make you have food poisoning!

Putting warm food in the fridge always carries with it the possibility of creating a "warm pocket." Depending on the size of the dish the center may not cool as fast as the outer portions, leaving a warm center in which bacteria has time to grow before it becomes cool. To err on the side of caution, always cool a dish down to room temperature or place in smaller containers before refrigerating.

It is probably freezer-burned and rancid. You should be able to tell from the fragrance of the meat - even in the frozen state. You likely won't be pleased with the results if you use it. Microbiologically, nothing would have increased in numbers if it was kept solidly frozen at 0°F. Pathogens do not grow at those temperatures and would not have produced any toxins.

I would keep it only for one day, maybe two.

It means making shallow cuts with a knife into the ham.

Frozen salmon can last in your freezer for about 8 months. The colder your freezer, the longer you can hold your fish. Most house freezers are around 0 degrees F. In commercial freezers at -10 degrees keep fish fresher longer; frozen fillets last 12 months or more.

Isaac

Usually there is an expiration date on packaged steak, however steaks are best used within 3-5 days of purchase.

This answer would be temperature dependant and determined by the salad ingredient that would spoil the quickest. For tuna salad, I would think the tuna would spoil quickest. This is from Bumblebees website regarding canned or pouched seafood; "once cans or pouches are opened, any unused contents should be immediately refrigerated and utilized within one to two days"

Your question isn't very clear; if you are asking how long you can leave a turkey in the freezer, it's up to 1 year. If you are asking how long you can leave a still frozen (thawing) turkey (that used to be frozen or fresh), it depends on the size of turkey and the temperature in the refrigerator since that will determine how long it will take to thaw (it takes approximately 24hrs for each 5lbs). Once the turkey is thawed (or fresh), According to USDA, uncooked turkey is good for 1-2 days (http://www.fsis.usda.gov/Fact_Sheets/Turkey_from_Farm_to_Table/index.asp)

Generally it is recommended that food be reheated only once.

You will have to determine whether or not it is good. If it smells like chicken and isn't slimy or discolored, then you could probably go ahead and cook it. But you will have to decide whether or not it is edible.

Yes providing the food reaches a safe internal temperature. When raw meat is thawed bacteria begins to grow once it's been in the danger zone for four hours. Refreezing it does not stop this just delays it till it is thawed again. When you cook it to an internal temp. of 180 degrees it kills the bacteria and it is safe to refreeze

An uncooked turkey should be good 1 - 2 days stored in the refrigerator.

It very likely is OK. The frozen temperatures would have prevented pathogen growth. There are some yeasts that can grow below freezing, so flavor could be affected. It is being cooked, so vegetative cells of bacteria would be killed off. So using it will be up to you. Unfortunately, the "safeness" of food cannot be determined by appearance, smell or texture. If that were true, there would be no foodborne illness.

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.

chilled storage is 1 to 2 days at between 1 and 5 degrees c - in a freezer it will last for beween 9 and 12 months. It should be frozen within the 1 - 2 chilled period and should not have exceeded its chilled temperature for more than about 30 minutes as this causes bacterial growth which freeing does not kill.

That's going to vary with the source, the packaging, handling and storage temperature.

Fresh cut deli meats will only last a few days. Discard them when they start to become slimy or smell yeasty or acidic - that's microbial growth.

By the smell, by the looks, if it has turned a green it is no good or if it has white dots on it ,no good.If it is very slimey it is no good. (Raw chicken is wet and slippery but not snotty slimey).

If it smells bad. Cook it and it will still smell badCats Ike it anyway! But I do cook it first for them.

Sikhs can eat anything so long as it is not ritual sacrificed.

The Sikh Rehat Maryada, or Sikh Code of Conduct strictly condems the consumption of Ritually slaughtered meat (Halal/Kosher) for Baptised Sikhs.

why would fish be an important food source in the space program?

The safest way to thaw frozen chicken is to move it from the freezer into the refrigerator to thaw there. If you're in a hurry, it's okay to thaw chicken in cold water, replacing the water every so often.