Storage of Meats Poultry and Seafood

I brine one day for every two pounds.

That depends what you mean - oven temperature or actual meat temperature or actual pressure canning.

If you are talking about oven roasting, then

Vegetative cells - probably quite a few of them.

Sporulated cells - no.

Toxins that might have formed - probably not.

No, it is not safe to refreeze any meat once it has thawed, however if you cook it you can then freeze it again.

Any food that has a high fat content....

Frozen pork can be stored safely in a freezer for up to six months.

Frozen ground pork can be stored safely in a freezer for up to three months.

Fully Cooked Bacon, Pepperoni - refrigerate, use within three weeks, got this from the hormel web site.

Unless the meat is labeled that it does not require refrigeration, it should not be left out for more than two hours.

If the oranges still had their peels on, they should be fine.

Cooked chicken is usually good for 3 to 5 days but always do a smell test just to make sure. Your nose is equipped to often detect odors that will keep you from eating something that has gone gad. Always remember,,When in doubt...Throw it out!

yes

Probably not. A sour smell generally comes from bacterial growth.

it's getting to much fuel,running rich. the catoletic converter is what is causing the smell trying to clean up the emissions from the exhaust gases.could be a bad fuel pressure regulator or map sensor making it run rich you have dual coils on that car. One of them probably has a bad plug or two causing a misfire, causing the car to run rough. The smell is the catalytic converter trying to clean up the unburned fuel passing through the misfiring cylinder and into the exhaust. Typical mustang problem that Ford knows about but continues to make the same mistake on all mustang gt's up to 2004.

It is not safe to eat frozen scallops dated 6-2009. While frozen foods can last a long time if stored properly, the quality and safety of seafood deteriorate over time. Consuming seafood that is over 14 years old poses a significant risk of foodborne illness, even if it appears to be frozen and intact. It's best to discard them and opt for fresh seafood instead.

Ham shanks should be good for 4 to 5 days refrigerated, maybe a little longer.

A whole unsliced turkey can remain safe to eat in the refrigerator for 1 to 2 days after it has been thawed. Similarly, deli meats or other lunch meats that have been opened can typically be kept for 3 to 5 days. It's important to store them properly at a temperature of 40°F (4°C) or below to ensure safety. Always check for any signs of spoilage before consumption.

Salad dressings, milk products, fresh meats, poultry, and seafood should be stored at or below 40°F (4°C) to ensure food safety. This temperature helps inhibit the growth of harmful bacteria. It's important to keep these items in the refrigerator and monitor the temperature regularly for optimal freshness and safety.

Cooked fish sticks can be safely stored in the refrigerator for about 3 to 4 days. It's important to keep them in an airtight container to maintain freshness and prevent contamination. Always check for any signs of spoilage, such as an off smell or unusual texture, before consuming. If you're unsure, it's best to err on the side of caution and discard them.

A well-wrapped frozen turkey can be safely stored in the freezer for up to one year. While it may remain safe to eat beyond this timeframe, the quality may begin to decline. For best results, it's recommended to use the turkey within six months for optimal flavor and texture. Always ensure it is properly wrapped to prevent freezer burn.

Depositions should typically be kept for the duration of the case and any subsequent appeals, plus an additional period that may vary by jurisdiction, often around 5 to 7 years. It's important to check specific legal requirements or guidelines in your jurisdiction, as they can differ. After that period, you may consider disposing of them unless there are ongoing legal obligations or potential future relevance. Always consult with legal counsel for tailored advice.

I keep reading these comments from people saying 1-3 days and such and i don't know where these numbers are coming from. I grew up on caviar and we have always kept it for weeks, so does everyone else i know. I found a website that gives different time periods for various fish and all the numbers seem about right to me. hope this helps :)

http://ezinearticles.com/?Caviar-Shelf-Life---How-Long-Can-it-Last?&id=2388052

Yes, you can refreeze tourtière, but it is best to do so only if it was thawed in the refrigerator and has not been left at room temperature for more than two hours. Refreezing can affect the texture and flavor, so it's ideal to consume it after the first thaw. Always ensure it’s well-wrapped to prevent freezer burn.