US GOVERNMENT FOOD STORAGE INFORMATION
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm093704.htmStorage Basics
Refrigerate or freeze perishables right away. Foods that require refrigeration should be put in the refrigerator as soon as you get them home. Stick to the "two-hour rule" for leaving items needing refrigeration out at room temperature. Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F. This also applies to items such as leftovers, "doggie bags," and take-out foods. Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate.
Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive.
Check storage directions on labels. Many items other than meats, vegetables, and dairy products need to be kept cold. If you've neglected to properly refrigerate something, it's usually best to throw it out.
Use ready-to-eat foods as soon as possible. Refrigerated ready-to-eat foods such as luncheon meats should be used as soon as possible. The longer they're stored in the refrigerator, the more chance Listeria, a bacterium that causes foodborne illness, can grow, especially if the refrigerator temperature is above 40° F (4° C).
Be alert for spoiled food. Anything that looks or smells suspicious should be thrown out. Mold is a sign of spoilage. It can grow even under refrigeration. Mold is not a major health threat, but it can make food unappetizing. The safest practice is to discard food that is moldy.
Be aware that food can make you very sick even when it doesn't look, smell, or taste spoiled. That's because foodborne illnesses are caused by pathogenic bacteria, which are different from the spoilage bacteria that make foods "go bad." Many pathogenic organisms are present in raw or undercooked meat, poultry, seafood, milk, and eggs; unclean water; and on fruits and vegetables. Keeping these foods properly chilled will slow the growth of bacteria.
Following the other recommended food handling practices (clean your hands, surfaces and produce, separate raw foods from ready-to-eat foods, and cook to safe temperatures) will further reduce your risk of getting sick.
LISTERIA SYMPTOMS FROM THE MAYO CLINIC
Symptoms
By Mayo Clinic Staff
If you develop a listeria infection, you may experience:
Fever
Muscle aches
Nausea
Diarrhea
Symptoms may begin a few days after you've eaten contaminated food, but it may take as long as two months before the first signs and symptoms of infection begin.
If the listeria infection spreads to your nervous system, signs and symptoms may include:
Headache
Stiff neck
Confusion or changes in alertness
Loss of balance
Convulsions
Symptoms during pregnancy and for newborns
During pregnancy, a listeria infection is likely to cause only mild signs and symptoms in the mother. The consequences for the baby, however, may be devastating. The baby may die unexpectedly before birth or experience a life-threatening infection within the first few days after birth.
As in adults, the signs and symptoms of a listeria infection in a newborn can be subtle, but may include:
Little interest in feeding
Irritability
Fever
Vomiting
When to see a doctor
If you've eaten a food that's been recalled because of a listeria outbreak, pay close attention to any possible signs or symptoms of illness. If you experience fever, muscle aches, nausea or diarrhea, contact your doctor. The same goes for illness after eating a potentially contaminated product, such as foods made with unpasteurized milk or poorly heated hot dogs or deli meats.
If you experience a high fever, severe headache, stiff neck, confusion or sensitivity to light, seek emergency care. These signs and symptoms may indicate bacterial meningitis, a life-threatening complication of a listeria infection.
Yes, this is a genuine rant. Listeria poisoning from under-refrigerated food is common. I was a victim and by god, I do not intend to EVER go through that again.
