Is That Safe To Eat?
Consum er Reports 2006 DCBA
Q . I w e n t s p e lu n k in g in m y fre e z e r a n d u n e a rth e d a b u rg e r p a tty fro m 2 0 0 4 . S h o u ld I to s s it? In
a freezer set at 0 degrees F (check using a refrigerator thermometer), frozen foods remain safe indefinitely.
How long taste and texture stay OK depends on the meat. Frozen bacon and sausage retain their quality
for a month or two; uncooked burgers, 3 to 4 months; uncooked steaks and roasts, 4 months to 1 year.
Date food labels with an indelible marker as they go into the freezer.
Q . H o w lo n g d o re frig e ra te d e g g s la s t? Federally graded fresh eggs in their shells are safe for 3 to 5
weeks after the expiration date on the carton; raw yolks and whites, for 2 - 4 days; hard cooked eggs for 1
week. Try to keep the refridgerator temperature lower then 38 degrees F .
Q . C a n I re fre e z e c h illi th a t w a s d e s tin e d to b e d in n e r, b u t w a s c a n c e le d ? Yes, it’s safe to freeze
previously cooked or uncooked foods that have thawed properly (in a refridgerator or microwave), although
there may be a loss of quality because of moisture lost through defrosting.
Q . M y re frig e ra te d g ro u n d m e a t is g ra y . W ill I tu rn g re e n if I e a t it? A change in color does not
necessarily mean the product is spoiled or will make you sick. Spoiled meat is likely to have an odor or be
sticky or slimy.
Q . I le ft p iz z a o n th e c o u n te r o v e rn ig h t. C a n I e a t it? NO! Perishable food, including any leftovers,
should NEVER be left out of the refridgerator for more than 2 hours. This is true even if there are no meat
products on the pizza. Bacteria that might be present on foods grow fastest at temperatures between 40
degrees and 140 degrees F and can double in numbers every 20 minutes. Use cooked refrigerated
leftovers within 4 days.
Q . I re p e a te d ly re fill a p la s tic s p rin g -w a te r b o ttle w ith ta p w a te r. Is th is a g o o d id e a ? Probably
not. It may be OK to reuse a bottle a few times, but hand wash it with hot soapy water between uses, or
bacteria could grow. (Don ’t use a dishwasher: its super-hot water could affect the plastic, and narrow
bottlenecks might not let in enough water.)
Q . If I c u t th o s e tin y b its o f m o ld o ff th e C h e d d a r c h e e s e , w ill it b e O K ? Maybe not, because
spoilage (and sometimes toxins) could go beyond the visible mold. The U.S. Dept of Agriculture says that if
you cut off at least 1 inch around and below the mold spot, hard cheeses can still be safely consumed.
(Intentional mold, such as that found on Stiltion is safe because it has purposely been introduced during the
cheese-making process and is ’good ’ mold.
Q . H o w lo n g c a n I k e e p h e rb s a n d s p ic e s ? Ground spices can be kept for 2 or 3 years. Air, light,
moisture and hear are enemies, so store spices and herbs tightly sealed in a cool, dry place. Red spices
retain their color better and re best protected from insects if refrigerated. If you don ’t use an item often, buy
it in small amounts.
Q . If a c a n o f fo o d h a s n o e x p ira tio n d a te is it s a fe to e a t? You can store high-acid foods such as
peaches and tomatoes for up to 18 months; low-acid foods such as meat and vegetables for 2 to 5 fives
years. Never put cans above the stove, under the sink, in a damp room or where they can be exposed to
temperature extremes. And never use food from leaking, bulging, rusting or badly dented cans as they can
harbor a bacteria that produces a deadly toxin.
Q . H o w e ffe c tiv e is th e ‘ s n iff ’ te s t? Food that doesn ’t smell bad can still make you sick and food that
smells bad might not make you sick. W hatever you do, don ’t taste food to see whether it’s spoiled. W hen
in doubt, throw it out. For more info about food storage go to
or
A guide to the funky foods in you kitchen
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