You are probably unaware that not all packaged meals are still safe for consumption several days after opening or cooking. In this guide, we will explore the five perishable foods you must consume within the day after opening them to avoid being sick.
The United States Department of Agriculture (USDA) states that raw chicken can only be stored in the refrigerator for one to two days before it becomes spoiled. It is recommended by the agency that you throw it away after four days, even after you have cooked it. Salmonella is more likely to be found in poultry than in red foods like beef because poultry is less thick than red meats, which makes it simpler for bacteria to enter the meat.
As chicken goes terrible, it will typically take on a grayish-green appearance, and moldy spots may appear on it, indicating that bacteria are present. In addition, the bacteria in chickens will not be removed by rinsing them. Nevertheless, chicken that has not been cooked can be stored in the freezer for up to nine months before it goes bad.
USDA warns that ground meat only lasts one to two days in the fridge before spoiling. According to Dr. Tracey Brigman, a registered dietitian, the elevated hydration content increases the susceptibility of the substance to bacterial growth once it cools. It is possible for bacteria present on the surface of raw meats, ground meats, and sausage to be included in the product when it is being ground. Because of this, it is necessary to cook ground meats until they are thoroughly cooked to eliminate any bugs. Ground meat is also hazardous for E. coli as well as Salmonella.
If you want your hard-boiled eggs to remain edible for more than 24 hours, you should not peel them. Egg shells provide a protective layer that wards off microorganisms. Bacteria can swiftly enter and contaminate the egg's pores once that covering has been removed.
Peeled hard-boiled eggs have been proven to harbor Listeria. The bacterium brings on the infection known as listeriosis. Moreover, headaches, disorientation, muscle aches, and fever are among the symptoms that often appear one to four weeks after experiencing the exposure condition.
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Given the rapid growth of pathogens such as Salmonella and Listeria, canned peaches should never be refrigerated for an additional day, according to Dr. Darin Detwiler, a food safety expert at Northeastern University in Boston and former food safety advisor for the FDA and USDA.
It must be consumed immediately after cantaloupe is sliced open and should never be purchased pre-cut or divided. As a result of being grown near the ground, the fruit may be susceptible to soil, animal, or water pathogens since microorganisms can adhere to the cantaloupe's exterior netted surface.
On the other hand, the Georgia Department of Public Health (DPH) advises against eating pre-cut cantaloupe without verifying its origins. The report says five Georgia residents have contracted Salmonella from eating tainted cantaloupe. Moreover, 117 cases of illness have been reported across the country, with roughly half of those cases requiring hospitalization.
When stored in the refrigerator, cooked rice has a shelf life of several months; however, it only has approximately a day before it goes bad. It is due to the spore-forming bacteria Bacillus cereus, which is generally present in unprocessed and uncooked foods, including potatoes, peas, beans, and several spices. Even while the bacterium can be found in leftover rice that has been stored at the appropriate temperatures, it is most commonly found in rice or other grains that have been left out at room temperature or in a refrigerator that is too warm.
The presence of microorganisms, which can cause illness, can be found in virtually any food that has not been correctly stored. Therefore, although it is unnecessary to throw away leftovers, be mindful of the amount of time they have accumulated at room temperature and place them in the refrigerator without delay.
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