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 Please give me some indicators for raw, refrigerated, meat that has spoiled and is not safe to eat. My husband believes that the slightest color change indicates spoilage. I disagree with him. However, neither of us have any expertise in this area, even though we think we are! LOL!
Answer Hi Connie,
Good question -- and I hope you bet your husband -- because you win!!!
Change in color alone does not mean the product is spoiled. Meat naturally goes from bright red to brown or grey as it ages in the grocery store or in your refrigerator. Color changes are normal for fresh meat.
The key is when other spoilage indicators start to be present in addition to the color changes such as an off odor or the meat is sticky, tacky or slimy. If meat has developed these characteristics, it should not be used.
So, brownish meat without accompanying odor or slime is still safe to cook and eat. While it may not be as flavorful, it is not harmful.
A good rule of thumb is to use meat purchased at the grocery store within 2-3 days or freeze it for future use. Within 2-3 days you'll start to see color changes, but not the other food spoilage changes of slime or off odors.
