How long should I keep food? A handy guide for you –

Using your nose to tell if food has gone bad is not only inaccurate, it can be downright dangerous. Use this guide to help determine how long you should keep your food to stay safe and prevent foodborne illness. Although most people use a “sniff test” to determine if their food is still good, this method can be misleading and dangerous. Many organisms that cause foodborne illness do not produce any odor or visual evidence of their presence.

leftovers

Leftovers may be the most susceptible to pathogens because they often spend a long time in the danger temperature zone (between 40-140 degrees Fahrenheit) as they cool.

While bacteria are usually killed during the cooking process, they can be reintroduced from the environment soon after cooking. Leftovers should be placed in the refrigerator (below 40 degrees Fahrenheit) as soon as possible after cooking. Leftovers will only keep for 3 to 4 days if refrigerated.

If frozen promptly, leftovers will keep for 3 to 4 months.

Fresh, uncooked meat

Fresh, uncooked meat often contains significant amounts of bacteria and can only be kept in the refrigerator for a short time before cooking. Fresh poultry and ground meat (hamburgers or fresh sausages) can only be kept in the refrigerator for 1 to 2 days. Solid cuts of beef, pork, or lamb can be refrigerated for 3 to 5 days before cooking. Cured meats, such as ham, can be kept longer or for 5 to 7 days.

egg

Eggs should always be kept refrigerated below 40 degrees Fahrenheit. Storing eggs in the main compartment of your refrigerator, rather than in the pantry on the inside of the door, will help ensure that your eggs stay at the proper temperature.

If stored properly, eggs can last 3 to 5 weeks past their “use by” date. If your eggs give off a bad odor or a sulfur-like odor, discard them.

canned food

Cans can be divided into high-acid and low-acid categories based on storage time. High-acid canned foods, such as tomato products and pineapples, have a shorter shelf life of about a year and a half.

Low-acid canned foods, like most vegetables and meats, have a long shelf life of about 5 years. If you don’t remember when the product was purchased, most cans have a “best before” label on it to serve as a guide. If at any time you notice a dented, damaged or bulging jar, throw it away immediately. Damaged cans may have tiny cracks that allow bacteria to enter.

frozen food

Unopened packaged frozen food should remain palatable for up to 3 months. While freezing will not kill bacteria, it will significantly slow their growth. The shelf life of frozen food is often a guide to optimal quality rather than spoilage. Freezing for extended periods of time can cause food to dry out, form ice crystals, and other common signs of “frostbite.” Open packaging exposes food to bacteria, air, and odors. Once opened, frozen food can only be kept in the refrigerator for 1 to 2 months.