2023-12-01 02:05:00
The refrigerator is one of the most important appliances in the house. Although it can use a certain amount of light monthly, its function of keeping food fresh for longer makes it necessary and almost mandatory in all homes.
As explained by the Academy of Nutrition and Dietetics, When food is kept at a proper temperature, the growth of bacteria slows down, thus helping to reduce the risk of food poisoning. However, there are limits on how long food can remain in the refrigerator for safety.
To avoid taking any risks, we will tell you what the rules are regarding the timing of meats, which, although they seem to be foods that can last a long time, have a maximum refrigeration limit so that they do not upset your stomach.
Maximum times for meat in the freezer
According to the Academy of Nutrition, the length of time a food can last in the refrigerator will depend mainly on the temperature at which it is located. For meat that is stored in the freezer, that is, stored at a temperature of 0°F (-18°C) or lower, these The maximum storage times would be:
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Fresh beef, veal, lamb and pork: 4 to 12 months Chicken or turkey, whole: can last 1 year Chicken or turkey, in pieces: can be in the freezer for a maximum of 9 months Shrimp: 6 to 18 months Fatty fish such as salmon , tuna or catfish: between 2 to 3 months Coalfish, perch, sea trout or rockfish: between 4 to 8 months. The rest of white fish: between 6 to 8 months.
Leftovers, that is, food that has already been cooked, can also be stored in the freezer to extend its consumption time. Cooked red or white meats, according to the Academy, can last in the freezer between 2 to 6 months. As for chicken croquettes or medallions, it is recommended that they only be between 1 to 3 months.
Maximum times in the refrigerator
Meats can also slow down their decomposition process in the refrigerator, however, the maximum consumption time is much shorter than what is achieved with the freezer. In this case, The academy recommends consuming these foods at these times:
Fresh beef, veal, lamb and pork: between 3 to 5 daysChicken or turkey, whole: between 1 to 2 daysChicken or turkey, in pieces: can be in the freezer for a maximum of 9 months Shrimp: between 3 to 5 daysAll types of fish : between 1 to 3 days Well-cooked sausages: 1 week Salchipas that are bought frozen: following cooking
The United States Department of Agriculture also warns that it is only recommended to refrigerate meat for 1 to 2 days before it is going to be cooked. As for cooked meats, the maximum that the entity recommends is between 3 to 4 days in the refrigerator.
Bacteria that can be produced in food
In accordance with the Agriculture entity of the North American countrythere are two bacteria that can grow in these types of foods, if good care practices are not followed:
Pathogenic bacteria: They are especially dangerous because they cause foodborne illnesses. As explained Jenny Splitter, journalist and science writer, These bacteria grow quickly in unrefrigerated foods and usually cannot be detected by the look, taste, or smell of the food. Spoilage bacteria: develop and grow as food spoils. In this case, there is a change in taste, appearance and smell of the food, however, it is much less likely that the person will get sick.
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