Meat that is left out of the fridge or freezer for long periods of time is at-risk for spoiling. Leaving your meat out at room temperature for long periods of time increases the risk of spoilage. Instead, thaw meat using the microwave, which is both a quicker and safer method. Thawing frozen meat in the fridge is a safe alternative to the counter. Meat should be stored in the refrigerator at a temperature of 40 °F (4 °C). If your meat is stored at any warmer of a temperature, it is more likely to spoil. Throw out food that has been kept for many hours at room temperature. Although meats will only keep for several days in a fridge, it can last for months in the freezer. To extend the shelf life of your meat, place it in a sealed container and freeze it until you plan to eat it. Frozen meats can develop freezer burn which, while not dangerous, often tastes unpleasant. Even if your meat appears unspoiled, it can still be infected with harmful bacteria. Do not eat meat that has been left out in the kitchen for too long or is well past its sell-by date. Because not all foodborne bacteria are detectable, cooking your meat to the right temperature is key for preventing food poisoning. Cooking red meat to between 120–165 °F (49–74 °C) (depending on rareness) is ideal. Poultry should be cooked to 165 °F (74 °C). Seafood is safest when cooked to 145 °F (63 °C). Some seafood, like sushi, is eaten raw. In this case, follow cooking instructions carefully and throw the meat out if you notice signs of spoilage.
تجنب إذابة اللحم على منضدة المطبخ. احفظ اللحم في درجة حرارة آمنة. جمد اللحم إذا لم تكن تخطط لأكله قريبًا. تجنب تناول اللحم غير المبرد في الثلاجة أو منتهي الصلاحية، فربما يكون اللحم ملوثًا بالبكتيريا الضارة حتى لو بدا صالحًا. تفقد درجة الحرارة الداخلية للحم أثناء الطهي.