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Article: Are Month-Old Eggs Too Old? EN's Food Storage Guide.
- Article from:
- Environmental Nutrition
- Article date:
- March 1, 1999
- Author:
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Copyright informationCOPYRIGHT 1999 Environmental Nutrition, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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It's a good bet that that mold-encrusted dish of leftovers in your refrigerator is no longer safe to eat. Ditto for the clotted milk and slimy lettuce. But what about those month-old eggs or vintage 1995 canned beans in the cupboard? Fact is, food can be spoiled to the point of being dangerous, yet still look and smell perfectly fine. More often, however, it is quality that is sacrificed with prolonged storage.
Still, the proper temperature keeps bacteria like Salmonella and Campylobacter in check. Yet E. coli O157:H7 and Listeria are notable exceptions to the benefits of refrigeration. Cooking well is the only remedy for E. coli in foods like ground beef. ...