USDA breaks it down some. [link]
The problem with the USDA lists is you don't know how long the food was above 40 degrees. It takes a full refrigerator an hour or more to start creeping above 40, and food will stay cooler than the refrigerator for a while. I think some of it is way too cautious. Eggs probably hang around that long after they are laid and you can tell if milk has gone bad. In the case of meat, if it smells okay and it's going to be cooked thoroughly, I can't figure out what harm it could do.
Luckily, I have no raw (or cooked) meat or eggs in the fridge, and the milk won't be much of a loss. I'm not going to worry about my mustard and ketchup and that kind of mass-produced stuff.
Eggs probably hang around that long after they are laid
And aren't Americans considered pretty weird for storing eggs in the fridge to begin with?
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And aren't Americans considered pretty weird for storing eggs in the fridge to begin with?
I remember reading it has something to do with commercially produced eggs in North America being washed before they are sold, where in Europe they are not. The treatment breaks down the natural protective barrier requiring them to be refrigerated. Of course, I can't find a good source for that now.
I've read that, too, Sue.
I was a little obsessed with the egg stand I saw in Gosford Park, comme ca, [link]
and looked it up.
Someone remind me that the answer to hip pain is NOT amputation, please.
I too, often wish to amputate my hip.
