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Cold Storage Chart
These short, but safe, time limits will help keep refrigerated food from spoiling or becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only.

Product Eggs
Fresh, in shell Raw yolks & whites Hard cooked Liquid pasteurized eggs, egg substitutes opened unopened Commercial Mayonnaise Refrigerate after opening Frozen Dinners & Entrees Keep frozen until ready to heat Deli & Vacuum-Packed Products Store-prepared (or homemade) egg, chicken, ham, tuna, & macaroni salads

Refrigerator (40 °F)
3 to 5 weeks 2 to 4 days 1 week

Freezer (0 °F)
Do not freeze 1 year Does not freeze well

3 days 10 days 2 months Keep frozen

Does not freeze well 1 year Do not freeze 3 to 4 months

3 to 5 days

Does not freeze well

Hot dogs & Luncheon Meats
Hot dogs opened package unopened package Luncheon meat opened package unopened package 3 to 5 days 2 weeks 1 to 2 months 1 to 2 months 1 week 2 weeks 1 to 2 months 1 to 2 months

Bacon & Sausage
Bacon Sausage, raw -- from chicken, turkey, pork, beef Smoked breakfast links, patties 7 days 1 to 2 days 7 days 1 month 1 to 2 months 1 to 2 months

liver. Corned Beef Corned beef. Lamb. whole half slices 7 days 3 to 5 days 3 to 4 days 1 to 2 months 1 to 2 months 1 to 2 months 3 to 5 days 6 to 9 months 2 weeks "Use-By" date on package 1 to 2 months Do not freeze 1 to 2 months 1 to 2 months Hamburger. pork.labeled "Keep Refrigerated" opened unopened 3 weeks 3 months 1 to 2 months 1 to 2 months Ham.tongue. vacuum sealed at plant. jerky sticks 2 to 3 weeks 1 to 2 months Summer sausage -. uncooked pork chops. fully cooked. unopened Ham. in pouch with pickling juices 5 to 7 days Drained. or chicken breasts stuffed with dressing Soups & Stews with Vegetables or meat added 3 to 5 days 3 to 5 days 3 to 5 days 1 to 2 days 1 day 6 to 12 months 4 to 6 months 4 to 12 months 3 to 4 months Does not freeze well 3 to 4 days 2 to 3 months Cooked Meat Leftovers Cooked meat & meat casseroles 3 to 4 days 2 to 3 months . 1 month Ham. heart.labeled "Keep Refrigerated" opened unopened Ham. Pork Steaks Chops Roasts Variety meats -. chitterlings Pre-stuffed.pepperoni. Ground & Stew Meat Hamburger & stew meat Ground turkey. lamb. dated. fully cooked. vacuum sealed at plant. kidneys. & mixtures of them 1 to 2 days 1 to 2 days 3 to 4 months 3 to 4 months Fresh Beef. undated.Hard sausage -. fully cooked. Veal. canned -. lamb chops. veal. unopened Ham.

pieces Giblets 1 to 2 days 1 to 2 days 1 to 2 days 1 year 9 months 3 to 4 months Cooked Poultry Leftovers Fried chicken Cooked poultry casseroles Pieces.Gravy & meat broth 1 to 2 days 2 to 3 months Fresh Poultry Chicken or turkey. cooked Stuffing. whole Chicken or turkey. cooked 3 to 4 days 3 to 4 days 3 to 4 days 1 to 2 days 1 to 2 days 3 to 4 days 3 to 4 days 4 months 4 to 6 months 4 months 6 months 1 to 3 months 1 to 2 months 1 month . gravy Chicken nuggets. plain Pieces covered with broth. patties Pizza.

Bacteria produce a toxin that causes illness. raw milk. raw milk and unchlorinated water. backache.sdbest. abdominal pain.html So What Made Me Sick? BACTERIA Campylobacter WHERE FOUND Intestinal tracts of animals.http://www. coli Intestinal tracts of some mammals. Improperly canned foods. Clostridium Soil. Diarrhea or bloody diarrhea. unpasteurized apple juice or cider. raw milk. headache. Grows only in little or no oxygen. raw or rare ground beef. person-to-person. Contaminated water. but some toxinproducing spores may survive. droopy eyelids. chills. water. Botulism Widely distributed in soil. dust. can begin 2 to 5 days after food is eaten. Toxin affects the nervous system. Diarrhea and gas pains mayappear 8 to 24 hours after eating. nausea. and raw or undercooked meat. but can sometimes appear as few as 4 hours or as many as 8 daysafter eating. Listeria Intestinal tracts of humans and animals. and intestinal tracts of animals. uncooked fruits and vegetables. and sewage.com/Food_Safety/food_bacteria. raw milk. garlic in oil. untreated water. sewage. and difficulty breathing. and nausea that appear 2 to 5 days after eating. vacuum-packed and tightly wrapped food. Grows only in little or no oxygen. abdominal cramps. headache and muscle pain followed by diarrhea. or shellfish. Ready-to-eat foods such as hot dogs. usually last about 1 day. Fever. sometimes upset . Bacteria destroyed by cooking. SYMPTOMS Fever. on plants. poultry. luncheon E. SOURCE Contaminated water. Symptoms usually appear 18 to 36 hours. Fatal in 3 to 10 days if not treated. may last 7 to 10 days. and intestinal tracts of animals. Food left for long periods in steam tables or at room temperature. and malaise. trouble speaking and swallowing. lasting about 8 days. double vision. but less severe symptoms may persist for 1 to 2 weeks.

chills. recovery within 2 to 3 days -. newborns. Multiply rapidly at room temperature to produce a toxin that causes illness. may last 1 to 2 days.longer if severe dehydration occurs. raw milk and dairy products. noses. Diarrhea containing blood and mucus. and people with weakened immune systems. More serious illness may develop in pregnant women. prepared and handled by workers using poor personal hygiene. and other delistyle meat and poultry. older adults. abdominal pain and diarrhea. pimples. seafood. Raw or undercooked eggs. Stomach pain. . stomach. soil. abdominal cramps. Person-to-person through food from improper food handling. poultry. abdominal cramps. sausage. Most outbreaks result from food. may take up to 3 weeks to become ill. and throats). fever. especially salads. nausea. Salmonella (over 2300 types) Intestinal tracts and feces of animals and sometimes in eggs. and diarrheaoccur 1 to 6 hours after eating. infected cuts. and headache usually appear 8 to 72 hours after eating. Person-to-person by fecal-oral route. rarely found in other animals. cold cuts. and food handlers. 12 to 50 hours from ingestion of bacteria. chills. can grow slowly at fermented or dry refrigerator temperatures. vomiting. Disease referred to as "shigellosis" or bacillary dysentery. diarrhea. meats. Shigella (over 30 types) Human intestinal tract. soft cheeses and unpasteurized milk. fever. Severe nausea. fecal contamination of food and water. Staphylococcus On humans (skin. and vomiting. and meat. leaf vegetables. can last a few days to 2 weeks.milk.