Storage of Meats Poultry and Seafood

Oh, Goodness, NO! Ack!

For (can tuna) 4 days if tight sealed, for tuna with a dressing its 3 days, for casserols its 2 months if you freeze it!

It depends somewhat on the meat. However, most red meats and pork can be re-frozen with this caveat: the meat must have been thawed in the refrigerator. If it was quick thawed in water or the microwave, it should not be refrozen.

It depends on how completely it was defrosted. If it still had ice crystals it was not thawed completely. If all of it got over 32 Deg F do not refreeze.

Yes, but the texture may suffer slightly from either the condensation from being wrapped and refridgerated while still hot or from freezer burn if not wrapped.

The best bet is to cool the meat uncovered in the fridge for a couple hours, wrap it tightly, then freeze it.

This food will last for a few days. 4 days in the refrigerator is as long as you want to store this food here. Place the food in an air tight container or freezer bags. Then you can transfer it to the freezer if more storage time is needed.

Cooked meats, well wrapped, are best used within 3 months of freezing. The pork loin may keep longer than that but the freezing dries out meat and affects its texture and quality when thawed and reheated.

Raw pork ribs should not be allowed to sit at room temperature for more than 20 minutes. The ribs must either be kept cold enough to prevent the growth of bacteria or cooked to kill any germs that are present.

Yes, it's safe, but probably freezer burned which takes much of the taste out of any meat. If you don't want to waste the ham then make ham and pea soup from it. The ham will pick up the taste of the carrots, onion and green peas.

Up to 5 days in a fridge that stays contsantly under 38 degrees. If you fridge is at the average 37 degree or less and you don't open it a lot then again you're most likely fine. But if food can't stay at that temp. and things like milk usually spoils at the date printed then your at best on a 2 day time frame. Pork does not smell like beef or other meats so if it smells then throw it away. Never take a chance with food. Good Luck...

Preferably, thaw beef under refrigeration. For small cuts of meat - like a steak - plan on one day. For larger cuts, figure at least 24 hours for each 5 pounds. A colder refrigerator (~36 F) will take longer to defrost food than a warmer one (~41 F).

Beef can also be thawed using the cold water method (impervious bag, submerse in cold water and change water every 30 minutes until thawed) or microwave (see oven instructions). These will take less time, but the meat thawed this way must be immediately cooked.

According to USDA, meat can be cooked from frozen, but that will add 50% more cooking time.

Because thawing will actually damage cell wall, juice will leak from the thawed meat cells. It is because of the fluid loss that would make the thawed meat weigh less.

Cooked lobster should be good for 3-4 days, according to people who sell it. To be on the safe side, I'd stick to three days tops. I don't think you could keep it much longer without being all too aware that it wasn't safe to eat. Not much smells worse than lobster that's gone bad.

It shouldn't be left on the counter. It should be marinating while refrigerated.

The rule for meat in the fridge is fresh 2-3 days, semi dry 2-3 weeks and dry 4 to 6 weeks

You should keep foods out of the danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees. Eggs can spoil fast if left in the danger zone.

The Medical College of the University of Wisconsin says a fresh turkey can be kept, uncooked, in your refrigerator for no more than 2 days.

This food will only last a few days. 3 days in the refrigerator if the food is stored properly. Place in an air tight container for the best results. You can transfer the food to the freezer if longer storage is needed.

You can keep a live lobster for approximately 12 hours. It should be kept in the refrigerator. Never put the lobster in a sink filled with water, the fresh water will kill it.

Generally, spoiled food will have a noticable (bad) odor, or have some miscoloring from mold or other bacterial growth. Spoiled meat, for example, often turns greyish in color. Spoiled or stale bread and other grain products will grow mold, as will many dairy products like cheese. If you have doubts, don't eat it. Spoiled food can cause some real problems in human digestive systems.

A good two weeks if it is good smoked salmon and properly refridgerated