home > Nutrition and health > Nutrition > Food > Preservation > MP558   6 of  7

Reviewed September 2002

Printer-friendly version of this page

Contents

• Winning the proper food storage
• Safety first
• Refrigerator storage tips
• Preventing bacterial growth
• Foods that need special care
• For safety sake
• Dairy
• Fresh fruits
• Fresh vegetables
• Fresh uncooked meat, fish, poultry
• Cured and smoked meats
• Other foods

Related publications

• MP556, Storing Food in the Freezer
• MP557, Storing Food in the Cupboard
• MP562, Home Storage of Fruits and Vegetables in Root Cellars

Use our feedback form for questions or comments about MP558.

Page: « First    ‹ Previous    Next ›    Last »

Storing Food in the Refrigerator

Cured and smoked meats

Storage recommendations are for 37 degrees Fahrenheit

Bacon

• Keep wrapped
• Store in coldest part of refrigerator or in meat keeper
• Refer to processor's freshness date on package for storage times of unopened packages
• Opened packages
  7 days

Bologna, liverwurst

• 4 to 6 days

Corned beef

• 5 to 7 days

Dried beef

• 10 to 12 days

Dry and semi-dry sausage

• 5 to 7 days

Frankfurters

• 4 to 5 days

Hams

• Store in refrigerator unless label indicates refrigeration is not needed
• Whole
  1 week
• Canned, unopened
  6 months

Liver sausage

• 4 to 5 days

Luncheon meats

• 5 to 7 days

Sausage, fresh or smoked

• 2 to 3 days

MP558, reviewed September 2002

Page: « First    ‹ Previous    Next ›    Last »