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 I made a batch of spaghetti sauce with meat on Saturday, 5 days ago. I normally pack what sauce we haven't eaten into 2 - 3 batches and freeze them, but this time due to circumstances beyond my control,I wasn't able to get around to it. I wondered if I brought it to a boil and let it simmer for awhile, cooled it and then froze it as usual, would it still be safe to eat? I hate the thought of wasting it. Thanks for your help.
Answer Hi Teresa,
The usual refrigerated storage time for spaghetti sauce with meat is 4-5 days so your just past the recommended time frame for safely using and freezing meat products.
While boiling and simmer sounds like a guarnteed way of ensuring food to be safe, that's not always true. Some bacteria produce a heat-resistant toxin that can survive boiling. While this is rare (thank goodness) it can occur.
We go by the saying -- when in doubt, throw it out!
I hope this answers your question. If you have additional questions, please let me know.
