According to the U.S. Dept. of Agriculture (USDA), no one should be planning to keep pre-prepped meals around for longer than a handful of days. - TODAYShow
Spoilage organisms include yeast, fungi, mold or other bacteria that, while they can look totally unsightly, are unlikely to make you violently ill. However, Carothers said that many people will likely be nauseated by unsightly, moldy milk or sulphuric-smelling meats, so it's certainly not worth chancing it on something that might make you or your family gag.
Carothers added that prepped meals, despite their perfectly portioned, not-yet-eaten appearance, should still be considered as leftovers. As such, home cooks needs to abide by the"After about four days is when that spoilage bacteria starts kicking in. Exactly how long it takes depends on other components — a citrus acidic sauce, for example, could preserve something longer," she said.A colder fridge also slows the spoilage bacteria from growing.
However, a chilly 30-degree environment might give you an extra day or two to before the meal needs to be consumed. Depending on what you're prepping, you may have a slighter longer storage window. Carothers advised consumers to remember the following guidelines, just in case a meal still looksWhen it comes to most animal proteins, pay attention to surface color changes, a dull hue or a funky smell. There may also be a texture change, especially a slimy coating on deli meats, chicken and fish.their texture.
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