Past due foods can lose their taste, give off bad odors, and/or make you ill â€” just a few of the reasons to remain vigilant about your refrigeratorâ€™s perishable foods.
Still nursing that ketchup from last Labor Dayâ€™s grill out? Put it in the trash.Â Storing canned vegetables that you bought last year? Get rid of them today.
Watching that freezer burn develop on some of your cold-storage foods? Pitch them in the garbage.
Thereâ€™s very little good that comes from eating food thatâ€™s been damaged, spoiled, or left to rot slowly. Thatâ€™s one of the reasons why FoodSafety.gov has created its â€œStorage Times For Refrigerator And Freezerâ€ chart. Listed by food category, it tells you how long a particular food type can remain â€œsafeâ€ in your refrigerator, and in your freezer.
A sampling of the foods, plus their recommended maximum storage times, includes :
In all, the list contains recommendations for nearly two dozen common foods.
In addition, the FoodSafety.gov website maintains a separate safety information sectionÂ for eggs and egg-based products. Â Egg storage safety is important because more than 400 people contract salmonella each month nationwide.
From scrambled eggs and pies, to quiches and egg-yolk substitutes, youâ€™ll know how long to keep your food, and how long until you should throw it out.
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