Storage of Meats Poultry and Seafood

Cooked eggs - as with any other potentially hazardous food - should not be unrefrigerated for more than 2 hours. Time to actual spoilage is uncertain and is dependent upon many variables.

if refrigerated at the store can pepperoni be left out on the shelf.

Another answer:

If the pepperoni meets the USDA definition for a dry sausage, it should be shelf stable. Even so, I would prefer to keep it refrigerated to help protect the flavor.

No. Without preservatives, broth should last about a week in the fridge. The first sign that broth is going bad is it gets cloudier. Of course, without knowing how cloudy the broth is to begin with, "cloudier" is hard to judge.

If you're not certain that you will use broth within a week, freeze it. Pre-measure it out in 1, 1/4 or 1/4 cup increments so you don't have to thaw all of it out before use.

This food will keep for about 1 to 2 days in the refrigerator. Place the food in an air tight container for the best results. This food can easily be transferred to the freezer for longer storage time.

a couple years or so

Sometimes its just the fact that it has been wrapped so securely. Opening the package allows the meat to 'breathe'. Rinsing can remove processing fluids and purge which could have developed an odor. Sometimes the organ meat will start to 'go' before any other part of the turkey, so rinsing and airing will help remove that odor, too.

Organic eggs and regular eggs both go bad in around 4-5 weeks. If you place an egg in water and it floats then it has most likely gone bad.

Raw beef can be unrefrigerated for the amount of time it takes to get from the store to the home refrigerator. But if the weather is hot and it takes more than 20 minutes, use a cooler with ice to transport the meat. The longer it is unrefrigerated and/or the warmer it gets, the sooner the beef will spoil.

It can also be unrefrigerated for the length of time it takes to prepare the meat for cooking.

based on the ease of spoilage food is classified into 3 :-high perishable food

-semi perishable food

-non perishable food

48 hours max in a cold fridge

Cold is a relative term. The safe temperature is BELOW 40F on a GOOD thermometer made for refrigerators.

That depends how it has been handled and stored. It might be OK. Use your senses. Look for off odors, sliminess, signs of mold, discoloration, etc. If everything appear to be all right and you want to eat it, heat it thoroughly.

I'm not sure what you mean by 'safe', but vinegar can etch aluminum - so I would not recommend leaving vinegar in an aluminum pot overnight.

no

If the chicken soup is bubbling, it is fermenting or growing gas-forming bacteria. You have either kept it too long, did not cook it properly to begin with, cooled it improperly or contaminated it.

Once broccoli soup is prepared, if covered well, it will keep in the refrigerator for 3 to 4 days. It can also be frozen for 4 to 6 months in an airtight container.

One reason I can think of: in most red meats the harmful bacteria are aerobic (they require air to live and thereby create toxins). In large pieces of meat this bacteria presides only on the outer surface of the meat (that part of the meat exposed to air), however, when the meat is minced up these bacteria are spread throughout the meat and this results in more bacteria and therefore more toxins potentially created.

You must be in college... Places that serve raw fish (Sushi, but more accurately called Sashimi) serve raw shrimp. As long as the shrimp was fresh and kept on ice, you should be OK. You would know rather quickly if there was a problem because the 4 most popular diseases tranferred through the consumption of raw shellfish have telltale symptoms: Amnesic shellfish poisoning (ASP)- is caused by Domoic Acid in shellfish. Symptoms are mainly gastrointestinal, especially at low levels, however about a quarter of cases experience neurological problems including memory loss that may be significant and permanent. Symptoms first appear within 24 hours and neurological difficulties within 48 hours. Toxic algae of the Pseudonitzchia genus produce Domoic Acid. Neurotoxic shellfish poisoning (NSP- ) attacks the nervous system. Symptoms include difficulty in swallowing, double vision, unsteadiness and tremor, nausea, diarrhoea, vomiting, numbness, tingling of the mouth, lips and extremities. Difficulty in distinguishing between hot and cold is also a characteristic. Onset of symptoms is likely to be within 24 hours. NSP is sometimes produced by an algal species known as Karenia mikimotoi. Diarrhetic shellfish poisoning (DSP)- is caused by Okadaic Acid and related compounds. Symptoms are diarrhoea, nausea, and vomiting and abdominal pain. Acute symptoms usually occur within 12 hours and are of short duration. DSP group toxins are produced by a variety of phytoplankton species, mainly of the Dinophysis genus. Paralytic shellfish poisoning (PSP)- is caused by a group of chemicals called the saxitoxins and gonyautoxins. These chemicals all differ in their toxicity to humans but paralysis sets in shortly after consumption. You may be confusing boiled fresh shrimp that has been chilled or frozen with raw shrimp. Chilled and boiled fresh shrimp is perfectly fine and is not cause for concern. Raw fish or shrimp served at a sushi bar is of a certain 'grade' and is marinated before serving; the marinade kills any bacteria in the raw food. If you've eaten a dozen raw shrimp as the result of a bet or a dare, I would recommend making that your first and only experience with eating raw food of any kind that is not served in a restaurant!

Cooked chicken fried steak should be safe to eat, if it has been refrigerated, for 3 to 4 days.

it is not recommended to re- freeze any food product that has been partially defrosted due to the growth of harmful bacteria.

Croutons, are very small cubes of fried bread used to 'garnish' soup, and they do float on top of the soup.

Yes. But this is my idea, and you really should not do it. You can kill people, show that dead body to everybody, run away, then some guys will call police. that way you'll be famous. Your name and your face will be shown on the TV news.

Yes. There is a rumor that freezing and refreezing meat products is unsafe.

The truth is, freezing will stop the growth of bacteria. Refreezing any food, however,

will tend to soften the texture because the process of freezing causes the water

inside the food to expand, thereby tearing the solid tissue. It is perfectly safe to refreeze your bologna, as long as it is still worth saving. It may, however, end up a

little bit more tender, which might be a good idea for some tougher cuts of meat.

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.

One hour shouldn't make it unsafe.