Storage of Meats Poultry and Seafood

My technique is to brine them as they thaw: place them in a plastic bag filled with cold water and 3 tablespoons of salt, and let them defrost for a day in the fridge. You can add garlic, soy sauce, or vanilla for flavor.

It's important to pat them dry with a paper towel before cooking, otherwise they can tend to disintegrate in the pan.

meats can not be saved for longer than 3-5 days if it is not cooked. If it is already cooked than not longer than a week.

I either thaw it in the refrigerator overnight or, if it is in a watertight package, quick thaw it in cool water right before cooking.

Salmon can also be cooked from frozen without thawing. It just takes twice as long.

If you mean "meat" you'll get sick, and in severe cases, there's a good chance you'll die. Don't risk it

Thawed chicken should be cooked within 1 to 2 days.

Storage temperature below 0 deg F, years if you dont mind frostburn on the meat - the taste will be blander but nutritionally should be good.

Pantry

No. Trichinosis is a disease caused by ingesting the larva of Trichinella that have developed in muscle meat. The life cycle of the parasite has to include going through the digestive tract of the live animal. If there are no Trichinella larvae in the meat before it is left out of the fridge, there won't be any there any time later.

Shepherd's pie should be safe for 3 - 5 days if stored in the refrigerator.

This is a popular snack these days. It will last a long time because the shell has not been broken. About 1 to 2 weeks.

meat must be stored at 41 degrees or

frozen.

It must be cooked and or consumed and cannot be

used after sitting out for 2 hrs, much less 2 days !

Yes, you can do this. The ham has to be still wrapped in the original wrap to do this. It can not have been opened.

Not according to USDA rules. If the internal temperature has gotten below 26°F, it can no longer be called 'fresh'. See Related Links.

You should store uncooked meats in the bottom drawer of your refrigerator so if juices should leak they will not come in contact with anything else.

Yes. The quality will be affected. The meat will never be as good as if it were consumed freshly made. That does not mean it will be inedible, but freezing something does not improve quality - it merely extends the shelf life and prevents spoilage.

Sushi is supposed to be eaten just when made. The flavor does not improve with age. I might keep it overnight, but if made with raw seafood, I wouldn't keep it any longer than that.

Steak should be good for 3 to 4 days, refrigerated in an airtight container.

Any potentially hazardous food should not sit out for more than two hours (less time is better). At that time, it should be refrigerated. You could keep it out longer, but then you need to track temperatures and might end up throwing it away.

if it was cooked 1st and only was out a few minutes or was kept in an airtight container then its still okay but if it has been out a few hours, dont eat it

no

I think about two days... Me and my dad had an experience similar. The chicken and Beef went off after just two days. My father threw up from the smell. :(

Nah, stick them in the cupboard if you want.

Unless you have a precise temperature history of the thawed swordfish, refreezing it would not be recommended. The vacuum packaging could promote the growth of C. boutlinum along with the formation of the toxin if it got above 38 degrees F. Swordfish can also produce histamines when temperature-abused which could result in Scombroid poisoning.

Yes.

Yes, meat can go bad in a freezer that is down. Meat going bad in a freezer that is down depends on how long the freezer is down, how full the freezer is and other factors. If the freezer is down, keep the door closed as much as possible in order to keep the cold inside.

If the freezer temperature does not rise above 40 degrees F.for more than a couple of days, the meat should be okay to eat or refreeze; however, it should always be checked for color, odor, etc. any time the freezer has not been on for any length of time. If the time span for the freezer being off is longer than a couple of days or the temperature rises above 40 degrees F, the food should be checked closer.

Whenever a freezer goes down, especially for an extended length of time, the meat should be checked and any that is questionable should be discarded.

For more information, see the Related Link.