AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question Hi, I bought a fresh pork roast on Monday to cut up for pork chops, put them in the fridge and promptly forgot about it. Today is Friday, can I still cut it up and freeze it or should I cook it right away, or throw it away?
Thanks.
Answer Hi Melody,
Does the pork roast have a "sell by" date on the label? If so,, use that date and add 3-4 days as the maximum amount of time the roast can be safely kept in the refrigeration before it must be cooked or frozen.
If the sell by date was Monday -- you are really pushing it to the end of the freshness and safety of the roast. Look at the meat and see if you notice any off flavors or stickiness on the meat. These are signs of food spoilage. While these are not dangerous, they do change the flavor and texture of cooked meat. Bacteria that could make the pork dangerous can not be detected by smell, taste or visually indicated. Also, some bacteria produce toxins that are not deactivated by heat. In other words, cooking the meat doesn't make it safe.
So..it all depends on the sell by date. If you are within the 3-4 days after the sell by date I'd either freeze the meat or cook it right away. If it's past the 3-4 days after the sell-by date, I'd discard the roast.
I hope this has helped in your understanding of how long fresh meat can be kept safely in the refrigerator. If you should need further assistance, please let me know.
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
