Where to ask about normal (domestic) fridge temperatures?

[terry]

Some pre- cooked ham in a package recently went 'off' in our fridge. A few weeks after it was opened but kept continuously in the fridge.

The fridge works fine. The temperature in its freezer compartment maintains at 0 deg. F. as always.

Weather (for here) has been a little warmer of late. Last few days around 70 Deg F. Not hot at all by most people's experience! The air balance between freezer and fridge compartments does not appear to have changed.

The temperature in the meat tray which also contains some bacon and sausages (they're OK) is just a tad below 40 deg F. Which seems normal. Milk and other items in the main fridge compartment have not spoiled.

Can someone suggest a suitable 'food' news group to address my question. Maybe ham is just a little more liable to to spoil? Or it was just bad batch? Another slightly newer package is OK.

Sorry to be OT but the helpful discussion on plantar warts has emboldened me. And just maybe the fridge does need some repair?

[beecrofter]

Sounds about to be expected- (a few weeks)

[Norminn]

A few weeks? Are you kidding? Your temps are appropriate, but storing any meat for weeks will not keep it fresh and edible unless frozen. The package should give some guidance.

[Meat Plow]

I'd say everything seems normal and don't worry about ham not lasting more than a few weeks after being opened. If you can't eat it fast enough repackage it in smaller units and freeze some of it.

[clot]

My thoughts, exactly!

[dadiOH]

A few *WEEKS*???? Sorry, the missus and I have to cancel our attendance at your dinner party...

[terry]

OK thanks; that's what we have done with some other items; separate into smaller amounts and then freeze. This package had been re wrapped thus losing the the original "Packaged on" and "Best before" dates. Musta been older than realised! Terry

[dadiOH]

How long can I keep leftovers in the fridge? Is the sniff test good enough? No! When in doubt, throw it out. Following are guidelines for the maximum length of time you should keep foods in the refrigerator. These short but safe time limits will help keep refrigerated foods from spoiling or becoming dangerous to eat. If you can't remember, try dating containers with masking tape labels.

Food: Time in Fridge Ham, fully cooked, slices--3 to 4 days Hamburger & stew meat--1 to 2 days Ground turkey, veal, pork, lamb & mixtures--1 to 2 days Roasts--3 to 5 days Soup & Stews: vegetable or meat added--3 to 4 days Cooked meat and meat casseroles--3 to 4 days Gravy and meat broth--1 to 2 days Fried chicken--3 to 4 days Cooked poultry casseroles--3 to 4 days Cooked poultry, pieces, plain--3 to 4 days Chicken nuggets, patties--1 to 2 days Pizza--3 to 4 days Stuffing-cooked--3 to 4 days Cooked fish--3 to 4 day Cooked shellfish--3 to 4 days ________________

More...

[Doug Miller]

"A few weeks" is plenty of time for food to go bad even if it's refrigerated.

40F *is* normal -- as shown by your milk.

No, you just left it too long after opening it. That's all. Expecting an opened package of meat to keep for several weeks is unreasonable.

[willshak]

Meat should never be kept in the fridge unless... It was frozen and you are slowly defrosting it, or; you will be cooking it within the day or two.

[HeyBub]

Right. I keep sand in the "Meat" tray.

[willshak]

I keep cold-cuts in there. The defrosting, or ready to use meat, is kept on one of the shelves.

[Edwin Pawlowski]

Get a Foodsaver vacuum sealer. Things keep much longer that way. Frozen stuff does not get freezer burn even after 2 years.

[valvejob]

My meat tray on mine is about 36 when room is 80 I can adjust it slightly with extra air, but it also is sensitive to ice buildup in the freezer coils. If that happens I just run thru several defrost cycles in a row using the timer.

I keep a thermometer in my fridge.