How Long Is Food Stored in the Refrigerator Before We Throw It Away.

in Food-beverage

When going shopping, we often buy a great deal of delicious foods for the family to save time. Therefore, our fridge is overloaded with various kinds of food such as meats, fish, poultry, dairy products, fruits, vegetables and eggs, etc. We desire to keep these foods in good condition after buying them from the market. Let's take care of expiration dates, one of factors we need to concern.

 

The refrigerator should maintain a temperature somewhere between 34 and 40 degrees F, anything above this will cause foods to spoil rapidly.

 

The following food storage times are from the Office of Environmental Health; hopefully they are useful and allow you to enjoy a healthier diet while saving money by avoiding food waste:

 

Meat


Raw ground meat: 1-2 days.


Steaks: 2-5 days.


Chops: 2-5 days.


Fresh pork: 3 days.


Raw roasts: 1-2 days.


Smoked ham: 1 week.


Stew meat: 1-2 days.


Raw livers, raw heart, raw kidneys and other variety meats: 1-2 days.


Broiled, fried or roasted meat and gravies made with meat stock: 2-3 days.


Frozen packaged meats: 2-3 days.


Cold cuts, opened: 3-5 days. Unopened, 4-7 days.


Meat pies, cooked stews, casseroles containing meat, meat salads: 2-3 days.


Sliced bacon, unopened: 2 weeks. Opened: 5-7 days.

 

Fish and Seafood


Frozen fish: use immediately.


Cooked fish: 3-4 days.


Fresh fish: 1-2 days.


Smoked salmon, etc: 1-2 days.


Lox: 3 days.


Kippered cod, smoked whiting: 6-7 days.


Fish salads and sandwich fillings: 1 day.


Bisques, broth, chowders, stews: 1-2 days.


Shrimp, fresh (uncooked): 1 day.


Crab, in shell: 2 days.


Scallops: 1 day.


Lobster tails, in shell: 2 days.


Clams, in shell: 2 days. Shucked: 1 day.


Oysters: 1 day.


Dried or pickled fish: 1 week.

 

Poultry


Poultry, frozen: 2 days after defrosting.


Fresh whole poultry: 1-2 days.


Fresh poultry cut in pieces: 1-2 days.


Cooked poultry: 2-3 days.


Duck: 2 days.


Poultry stuffing: 1 day.


Poultry Salads: 1 day.


Poultry pies, stews, creamed dishes, and gravies made with poultry stock: 1 day.

 

Dairy


Milk, homogenized or skimmed: 1 week.


Pasteurized fresh whole or skimmed milk, sweet cream, flavored milk drinks: 10-14 days from sell by date on carton.


Sour cream, buttermilk, cultured milk: 2 weeks.


Sweetened & condensed milk (opened): 1 week.


Evaporated milk (opened): 1 week.


Whipped topping, aerosol can: 3 months. Prepared from mix: 3 days. Frozen: 2 weeks (once thawed).


Yogurt: 7-10 days.


Soft custards, milk puddings, cream and custard fillings for cakes and pies: 5-6 days.


Natural hard cheese, semi-hard cheese, processed cheeses (cheddar, swiss, parmesan, bleu, etc.): 1 month.

Mold on the outside of a cheese block may be trimmed off.


Soft cheeses (cream, cottage, limburger, camembert): 1 week.


Cheese spreads: 1 month.

 

Fruit


Grapes: 3-5 days.


Peaches, apricots, pears, avocados, nectarines, plums: 3-5 days.


Melons: 1 week.


Apples: 1 month.


Citrus: 2 weeks.


Berries, cherries: 1-2 days.


Cranberries: 1 week.


Pineapples, whole: 1 week. Cut: 2-3 days.

 

Vegetables


Brussels sprouts, broccoli, dried peas, summer squash: 3-5 days.


Cabbage, carrots, radishes, celery, parsnips, beets: 1-2 weeks.


Head of lettuce (unwashed): 5-7 days. Washed: 3-5 days.


Bib lettuce: 1-2 days.


Mustard greens, spinach, kale, beet turnip, chard, collard: 3-5 days.


Asparagus: 1-2 days.


Peppers, cucumbers: 1 week.


Tomatoes: 1-2 days.


Cauliflower, eggplants, snap beans: 1 week.


Corn, in husk: 1-2 days.


Mushrooms: 1-2 days.


Beans, lima, green, waxed: 3-5 days.


Rhubarb: 3-5 days.

 

Author Box
Mark Gold has 1 articles online

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This article was published on 2010/04/05