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8 my daughter bought a fresh, organic, kosher turkey from trader joe's last night (her first turkey!), 8 days before she will start cooking it Any idea if that's true? The company customer service representative as well as the store manager all reassure us that their turkeys are fine to refrigerate in the coldest part of the refrigerator for as long as 10 days.
Will it last longer before it must be disposed of I've heard that you need to let meat cool down after cooking before you store in in refrigeration, something about bacteria building up when you do that All i've found is that vacuum sealed food should not be left at room temperature indefinitely, but no comment on its safe limit
Perhaps it's also 2 hours, but i would like to confirm that explicitly
That test is needlessly pessimistic If it does not come from refrigerated storage at the store, then it is safe to keep the sealed, unopened package at room temperature until the expire date even if the package says to refrigerate. We boiled the carcass of the turkey and let it set in the refrigerator for about 5 days When i took it out to prepare the soup it was like gelatin
I know that's ok, however at the bottom there was Why is it dangerous to eat meat which has been left out and then cooked How long can i store a food in the pantry, refrigerator, or freezer What do i need to know about temperature and food safety
Is there a problem with defrosting meat on the counter
How long can cooked food be safely stored at room/warm temperature? Is it a good idea to keep make a lot of them and keep them in the refrigerator I like them for breakfast but i don't like cooking every morning For how long i can keep them?
After removing the solids, and separating the fat, we placed it in the fridge to be frozen the next day. If you've already kept the meat in the fridge for a week, it is already unsafe to eat Freezing it now will not reverse that. The usda has this to say on it
Storing leftovers one of the most common causes of foodborne illness is improper cooling of cooked foods
Because bacteria are everywhere, even after food is cooked to a safe internal temperature, they can be reintroduced to the food and then reproduce For this reason leftovers must be put in shallow containers for quick cooling and refrigerated within 2 hours.
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