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 read your comment on a 2-3 day shelf life for refrigerated prime rib.
While prime rib is generally prepared mid-rare, I have delicious
meatballs which are cooked through. Does thoroughly cooked meat keep longer.
I made spaghetti about 8 days ago and the three remaining meatballs
despeately long to be part of a meatball sub.
Answer Hi Spencer,
The recommendation for all cooked meat is 2-3 days for refrigeration after cooking. After 3 days the meat should be frozen for future use.
Eight days is really pushing the envelope on safety. While the meatballs may be safe -- they may not!! Without laboratory analysis to determine the load of bacteria for definitive safety answer, we have to go by what could happen so we recommend not consuming the meat.
Unfortunately, the bacteria that could make you ill does not give off indications. The meat could look good, smell good and finally taste good but could still make you sick. That's why we have the maximum time for refrigerated storage recommendation. Now will an 8 day old meatball always be unsafe? NO...but without lab confirmation you just can't be sure.
Sorry....a meatball sub right now sounds mighty good!!!
