Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of Focus on Freezing, which lists optimum freezing times for best quality. If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded.

All poultry should reach a safe minimum internal temperature of 165 °F. (Sources: Kitchen Thermometers; Use a Food Thermometer)

Yes, it is safe to eat chicken and other poultry products that have been fully-cooked (fried, boiled or grilled). Do not eat poultry meat that is still pink or half-cooked/half-boiled eggs.

Yes. According to the U.S. Department of Agriculture, there is no evidence that anyone has been infected with H5N1 influenza or other bird flu viruses by eating properly cooked poultry or poultry products (e.g., eggs) derived from infected birds. Cooking food thoroughly will kill bird flu virus and other infectious agents if they are present. No. Although fleas can transmit some diseases, such as bubonic plague, they are not part of the lifecycle of influenza viruses.

Is it safe to eat leftover food that was left out on the counter to cool at dinnertime, then forgotten until morning? Will additional cooking kill the bacteria that may have grown

If you have a large dog or multiple pets, its a good idea to invest in a separate freezer for the raw food. You can usually find used freezers for a good price on Craig's List or in your local newspaper's classified section. From a Texas Grass Fed Meats site, "To calculate your storage requirements, figure that 35 pounds of meat requires one cubic foot of freezer space." Some of you might be surprised how little space so many pounds of meat can occupy.

Poultry and poultry products can be prepared and consumed as usual, with no fear of acquiring infection with the avian flu virus. One should continue to follow good hygienic and cooking practices. The virus is destroyed at a temperature of 70o C for 30 minutes. After handling poultry and eggs, one should wash hands and other exposed parts with soap and water.

There is no evidence that avian influenza can be transmitted through eating poultry or eggs. However, make sure poultry and eggs have been thoroughly cooked.

There have been no reported human cases of AI contracted from poultry or egg consumption. Nevertheless, best practices during handling of raw poultry meat and usual recommended cooking practices for poultry products should be followed to lower the risk of common bacterial diseases spread by poor handling and cooking techniques. Eggs from infected poultry could also be contaminated with the virus and therefore care should be taken in handling shell eggs or raw egg products.

This will depend on the item being stored. However, a food item should last at least three weeks when stored inside a GLAD Freezer Bag.

Birds, like people, can have the flu. Avian influenza or bird flu was first identified over 100 years ago during an outbreak in Italy. Over the years, the disease has appeared from time to time in regions all over the world. Avian influenza spreads easily among wild birds, but it can also infect domesticated birds including chickens, turkeys and ducks. Left untreated, avian influenza can devastate an entire flock of chickens.

Keep uncooked products under refrigeration as much as possible. If you are not going to cook and eat the product the same day as purchased, it is generally advisable to freeze it until use. Cooked, left over, meats and poultry should be refrigerated within 2 hours after cooking. If it is necessary to keep cooked meats and poultry without refrigeration longer than 2 hours maintain their temperature at or above 140 degrees Fahrenheit.

No, meat and poultry should never be thawed in the conventional oven or at room temperature. There is greater danger of bacterial growth and food spoilage for food thawed at room temperature. Thaw meat and poultry in the refrigerator in the original wrappings. To speed thawing, loosen the wrapping. To keep other foods safe, put the thawing meat and poultry in a pan on the bottom shelf. For a quicker method, immerse meat or poultry in a watertight bag into cold water. Thaw until it is pliable.

Slaughtered meat and poultry should be put under refrigeration (32 - 36°F) immediately to remove animal heat from the carcass. Prompt and thorough chilling is important to reduce bacterial growth and decrease the action of enzymes which can lower the quality. Bone souring in beef and pork may also occur if carcasses are not properly chilled. Chill pork, lamb or veal 24 hours; beef 5 to 7 days.

Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Cut the freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.

We suggest using Minor's Bases at their peak quality. Most Minors' Bases are the best when used within one year. Seafood Bases are best when used within nine months.

Yes, it is safe to eat properly cooked poultry. Cooking destroys germs, including the bird flu virus. The US bans imports of poultry and poultry products from countries where bird flu has been found.

Yes, eating properly cooked poultry, as well as eggs, is safe. The U.S. government has banned imported poultry from countries affected by bird flu. At the present time, bird flu is not present in the U.S. For protection against many types of food borne diseases, such as Salmonella, all poultry should be cooked to 165? F or hotter. Cooking also destroys flu viruses.