Storage of Meats Poultry and Seafood

That will depend on the condition of the meat when sealed, the type of packaging and how it has been handled since. Unless the package label indicates otherwise, plan on the same shelf life as other meats.

You don't, there is nothing to fix.. A spoiled turkey is just that spoiled. Unless you want to visit the ER for some IV bags to help hydrate you body after you spill it all out of your system. Then go for it. but seriously toss it.. or give it to the birds???

No, once it is spoiled it isn't good to eat.

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.

Yes, you can safely freeze kielbasa.

even longer! shelf life is about three weeks. if you put it in the heat, though, just throw it out.

When it smells bad or is slimy to the touch. Usually the smell is the first indicator.

Unless it was freezing cold, pork left out for 5 hours is not safe to eat. Five hours is plenty of time for some nasty bacteria to grow.

This depends on how old your sandwich was when you bought it, whether or not it was refrigerated, and several other factors. When in doubt, don't eat it!

Will become unfit for human consumption

I need to know if it is healthier to eat frozen brussel sprouts without cooking them or to cook them? I always heard that heat destroys vitamin c and brussel sprouts has loads of that, and they have loads og other great things, but do you need heat in that aspect to get them to relaese all their goodies?I love the sprouts just out of the frozen bag.

The meatpacking industry in the 1900's was very dangerous and very unsanitary. No one thought of washing their hands, or their themselves for that matter. People lacking good personal hygiene may have dropped sweat, hair, and other things contaminating the meat.

The employers didn't care at all for their workers, making them work long hours and making children as early as age 3 work long hours lasting around 12-15 hours. As always, lowley rodents such as rats love unsanitary places as well as deadly bacteria. In meatpacking factories, rats were always a problem, so they were chopped with the meat.

The machinery was also an issue in the meatpacking industry. They made little children go in the machines to get something, risking their lives. People's fingers also were often hacked off my the machinery and just ground into the rest of the meat. Along with the hygien, no one was required to wear clean cloths, wash hands or clean their feet to keep dirt and possibly foot fungus out of the meat. Also if the meat didn't look fresh they would simply put red dye on the meat and ship it off.

The reason we have regulated laws such as factory sanitation and shorter work hours, including child labor laws was a socialist muckracker named Upton Sinclare. His novel that won the Politzer Prize in 1906, entitled "The Jungle" covered the facts of the meatpacking industry of the time. Only 18-20 pages were used to describe the conditions in the factories. This book led to the 'Meat Inspection Act' and the 'Pure Food and Drug Act of 1906', which eventualy led to the 'Food and Drug Administration' (FDA).

President Theodore Roosevelt read this book and was disgusted with what he read, so he passed these acts to end unsanitary meat factories. Today, we have constant meat inspections to insure our meat is not as it was 100 years ago., thanks to Teddy Roosevelt and author Upton Sinclare.

Does that answer your question?

-Kaleb Klein and cactuscooler

That is not a good scenario. I'd say that it should be tossed out. You'll ultimately be the one who decides what to do with it. you are supposed to heat the meat very well which kills bacterias, but i do think that if you can throw it away you should because bacterias start to double each time the meat is left out.

Meat aging is done with primal cuts, not individual steaks, and is done under particular conditions. Your individual store-bought steak will have undergone more handling, wider temperature fluctuations and more exposure to bacteria.

For more information on the two types of aging, see Related Links.

2 days in small top of refrigerator if still cold, then you better do some fast cooking of everything. And remember you can refreeze cooked meat. Like burger fry it and freeze it for chili,pasta,sloppy joes etc. chicken cut up into chunks for salads,chicken and broccoli alfredo,stews,soups..chunk beef for stews,soups,bbq beef sand.,beef and gravy over egg noodles....chunk pork for stews,soups,bbq pork sand., chunk up ham for ham salad,scallop potatoes and ham. You get the jifs of it. You can use the imagination too!

It is unsafe to eat any meat that has been left between 40F-140F for more then two hours.

If kept in an airtight container this can last from one to 3 weeks. The main ingredient in this sauce is ketchup. Ketchup can last as long in the frige.

Roasted turkey should not be left unrefrigerated for more than two hours.

cook

That depends on how it was stored, and when. If it sat out for a while before going into the fridge and was wrapped in wax paper, probably a couple of days. If it was quickly placed in a plastic container where no air could get in, probably a week or so.

Your nose will tell you if it's no good any more.

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.

2 or 3 days in the fridge

Check the expiration date on the package. If it is cooked tofu in a dish (leftover takeout?) use or throw away within 4 days. As with any food, if it looks funny or smells funny, then throw it out!

Storing prepared food above raw food seems to work better. The raw food thus has less chance of cross contaminating if the food is above it instead of below.