What most people are afraid of is food poisoning. We usually use our own judgment in checking if leftovers gone bad. Slimy, stinky, spotty or chunky changes in food are considered by scientists as spoilage bacteria and on the other hand pathogens that make you sick are odorless, colorless and invisible. And since consumers can’t depend on the looks or smell of the food, scientist’s advice to use the rule of 4: no more than four days at 40 degrees Fahrenheit or 4 degrees centigrade. (Freezing fresh food at zero degrees Fahrenheit will keep it safe indefinitely.)
However, here are some common foods along with estimates of how long they typically last in the fridge:
- Butter: 1-3 months
- Milk: 5 days
- Eggs (fresh): 3-5 weeks
- Ground beef, ground turkey, chicken and fish: 1-2 days
- Beef steaks and roasts and pork roasts: 3-5 days
- Cooked or uncooked veggies: 3-5 days
- Leftovers: 3-4 days
- Mustard, soy sauce and Worcestershire sauce: use within 1 year of opening
- Salsa: 1 month
- Ketchup, peanut butter and jelly: 6 months
And to maximize your food lifespan it is better that you put enough space on your fridge so that the cool air circulates better.
But of course you should consume before it get spoiled, the fresher the food the better.
For more tips on avoiding food poisoning visit Mercola Natural Health Tips.