Storage Times For Refrigerated Foods

NOTE: These short but safe time limits will help keep home-refrigerated food from spoiling.

Storage Times For Refrigerated Foods
Ground Meat, Ground Poultry, and Stew Meat
Ground beef, turkey, veal, pork, lamb	1-2 days
Stew meats	1-2 days
Fresh Meat (Beef, Veal, Lamb, and Pork)
Steaks, chops, roasts	3-5 days
Variety meats (Tongue, kidneys, liver, heart, chitterlings)	1-2 days
Fresh Poultry
Chicken or turkey, whole	1-2 days
Chicken or turkey, parts	1-2 days
Giblets	1-2 days
Bacon and Sausage
Bacon	7 days
Sausage, raw from meat or poultry	1-2 days
Smoked breakfast links, patties	7 days
Summer sausage labeled "Keep Refrigerated"	Unopened, 3 months; Opened, 3 weeks
Hard sausage (such as Pepperoni)	2-3 weeks
Ham, Corned Beef
Ham, canned, labeled "Keep Refrigerated"	Unopened, 6-9 months; Opened, 3-5 days
Ham, fully cooked, whole	7 days
Ham, fully cooked, half	3-5 days
Ham, fully cooked, slices	3-4 days
Corned beef in pouch with pickling juices	5-7 days
Hot Dogs and Luncheon Meats
Hot dogs	Unopened package, 2 weeks; Opened package, 1 week
Luncheon meats	Unopened package, 2 weeks; Opened package, 3-5 days
Deli and Vacuum-Packed Products
Store-prepared (or homemade) egg, chicken, tuna, ham, and macaroni salads	3-5 days
Pre-stuffed pork, lamb chops, and chicken breasts	1 day
Store-cooked dinners and entrees	3-4 days
Commercial brand vacuum-packed dinners with/USDA seal, unopened	2 weeks
Cooked Meat, Poultry, and Fish Leftovers
Pieces and cooked casseroles	3-4 days
Gravy and broth, patties, and nuggets	3-4 days
Soups and Stews	3-4 days
Fresh Fish and Shellfish
Fresh Fish and Shellfish	1-2 days
Eggs
Fresh, in shell	3-5 weeks
Raw yolks, whites	2-4 days
Hard-cooked	1 week
Liquid pasteurized eggs, egg substitutes	Unopened, 10 days; Opened, 3 days
Cooked egg dishes	3-4 days

Types of Bacteria in Refrigerated Foods

　　There are two completely different families of bacteria: pathogenic bacteria, the kind that cause foodborne illness, and spoilagebacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and textures.

　　Pathogenic bacteria can grow rapidly in the "Danger Zone," the temperature range between 40 and 140 °F, but they do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a pathogen is present.　　

　　Spoilage bacteria can grow at low temperatures, such as in the refrigerator. Eventually they cause food to develop off or bad tastes and smells. Most people would not choose to eat spoiled food, but if they did, they probably would not get sick. It comes down to an issue of quality versus safety:　　

　　Food that has been left too long on the counter may be dangerous to eat, but could look fine.　　

　　Food that has been stored too long in the refrigerator or freezer may be of lessened quality, but most likely would not make anyone sick. (However, some bacteria such as Listeria monocytogenes thrive at cold temperatures, and if present, will multiply in the refrigerator over time and could cause illness.)

A Trip through China Refrigeration Expo 2016

April 7~9, 2016 the 26th China Refrigeration Expo was held in Beijing. In this blog I will take you see through the event. Regarding the displayed products introduction, I will post in another blog.

First of all a couple of final photos.

Looks pretty cool huh? Now let see what these compressor units look like before ex-factory: