Storage of Meats Poultry and Seafood

It likely is not good anymore. Even frozen, the fats can become rancid.

If they are alive they are fresh. Don't buy crabs or lobsters w/ broken claws or injuries or less than lively. When crustaceans start dying, or break a limb, they or the limb start turning to mush that does not resemble meat. If the crabs or lobsters are cooked, they probably were cooked on the commercial vessel that they were caught from, or iced and cooked at the port processors, and as long as they stay frozen they will probably be OK for a few months. Oysters should be bought alive by the 1/2 or whole bushel. I love Florida Apalachicola oysters, never any muck or hair just a little sand, unlike St. Augustine "local" oysters (retrieved from a sailboat mooring. Can you say hepatitis?). If the clams aren't alive, and you are putting them in chowder or gumbo, just buy chopped canned, and if you don't want rubber bands, put them in last like you do with shrimp. And scallops from roadside stands - and a lot of Chinese buffets - are often times stingrays whose fins were punched out with a pipe, skin peeled off, and viola! scallops! Keep in mind, all commercial seafood is frozen. It would never make it back to shore w/o tons of ice. 99% of grocery store seafood is weeks to months old. Commercial caught fish are as much as a week old before they make it back to port. If it stinks, don't eat it.

A couple of days.

From a microbiological aspect, as long as it was safe when frozen, it should be safe now. But the flavor might not be good. Ham should really be used within a couple months of freezing.

a couple of weeks almost a month

No we should not put the stuff in the freezer as soon as we cook because it can change the temperature of the freezer.

3 to six months depending on how well it was wrapped. some freezers have a chart on the inside of the door with recomendations

Up to 2 years.

Thawed beef soup should be good refrigerated for 3 to 4 days.

Defrosting gets rid of any ice that's frozen in the refrigerator and freezer.

Well, it's always better to make a soup without the pasta, and just add cooked pasta when you're going to eat or re-heat.This ensures you wont have "canned soup mush noodles" but fresh tasting pasta. That being said, like most prepared foods, a week is usually good for refrigerated foods, but sometimes pushing it. You have to remember that bacteria is constantly growing in the foods we make. Refrigeration drastically slows the process , but eventually, you have a science project. The most important thing to do if you cook anything to eat later is to cool down the food as rapidly as you can to get it through the "danger zone" as fast as you can. This is the time spent between 70c and 20c when bacteria multiplies at exponential rates. Minimize that time and the bacteria count and you extend the refrigerated life of your soup. The best tip I can give you is to just add half of the water to the soup when making it and add the other half in the form of ice before storing it. Ice baths combined with frequent stirring works well, too. Improper cooling of food is the #1 cause of food-born illness.(approx. 80%)

Meats do not last long in the refrigerator. Only about 3 to 4 days if it is raw. Then 1 to 2 days longer if cooked and placed in an airtight container. You should always cover meats when stored in the fridge.

Food left out of the refrigerator is okay to eat for about 2 hours. If the temperature is under 80 degrees. The longer a food stays in the danger zone the more risk you take eating that food. Foods should either be kept hot or kept cold before eating to be really safe.

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.

That depends entirely on how old it is. If you have any doubts about it, the safest thing to do would be to not eat it.

Red meat can have a slight blood smell. Other than that it should not smell. Red meat should never smell unpleasant, or like eggs.

yes, especially so if you have used dairy products. just make sure that you reheat it thoroughly

If you are thinking that it may be bad then it's not worth the risk.

= Prosciutto is pronounced "Pro- Shoot-Toe" =

some examples are honey, canned foods, and dry cereal.

Em, I'd say approximately $3-4$ or £3-£4 if you live in UK but i live in Los Angele's and it costs $3-$4

It isn't safe to thaw any meat at room temperature because the meat will warm up unevenly and bacterial load will increase more on the warmest spots. You can't be certain which bacteria they are and cooking might not kill them all off.

yes it is possible but you can also get sick from eating it uncooked,or not fully cooked or even eating a large amount of bacon.

Grewia is a berry type fruit and it is sour in taste but tasty. It is called false in Urdu language. Found in India and Pakistan