One Turkey Sandwich, Hold the E. coli

My husband never throws away food that languishes in the refrigerator.  Conversely, I may be too quick to throw away food.  I am very afraid of my family falling victim to foodborne illness, so I tend to toss leftovers first and ask questions later.

This morning, my husband asked if I might make him a sandwich with the leftover roasted turkey we had for dinner last week.
"Uh, er, grf, zwff."
"No, you did not throw it away!"
"Of course I did.  We ate it last week.  It is now Thursday."

So now I must justify my action with some facts.  Ok, folks, here they are, straight from the USDA's website.  No need to thank me for saving your stomach honey!



Safe Refrigerator Temperature
For safety, it is important to verify the temperature of the refrigerator. Refrigerators should be set to maintain a temperature of 40 °F or below. An appliance thermometer can be kept in the refrigerator to monitor the temperature. This can be critical in the event of a power outage. When the power goes back on, if the refrigerator is still 40 °F, the food is safe. Foods held at temperatures above 40 °F for more than 2 hours should not be consumed. Appliance thermometers are specifically designed to provide accuracy at cold temperatures. Be sure refrigerator/freezer doors are closed tightly at all times. Don't open refrigerator/freezer doors more often than necessary and close them as soon as possible. 

Storage Times For Refrigerated Foods
NOTE: These short but safe time limits will help keep home-refrigerated food from spoiling or becoming dangerous to eat.

Storage Times For Refrigerated Foods
Eggs
Fresh, in shell	3-5 weeks
Raw yolks, whites	2-4 days
Hard-cooked	1 week
Liquid pasteurized eggs, egg substitutes	Unopened, 10 days Opened, 3 days
Cooked egg dishes	3-4 days
Mayonnaise, commercial, opened	2 months
Deli and Vacuum-Packed Products
Store-prepared (or homemade) egg, chicken, tuna, ham, and macaroni salads	3-5 days
Pre-stuffed pork, lamb chops, and chicken breasts	1 day
Store-cooked dinners and entrees	3-4 days
Commercial brand vacuum-packed dinners with/USDA seal, unopened	2 weeks
Raw Hamburger, Ground and Stew Meat
Ground beef, turkey, veal, pork, lamb	1-2 days
Stew meats	1-2 days
Ham, Corned Beef
Ham, canned, labeled "Keep Refrigerated"	Unopened, 6-9 months Opened, 3-5 days
Ham, fully cooked, whole	7 days
Ham, fully cooked, half	3-5 days
Ham, fully cooked, slices	3-4 days
Corned beef in pouch with pickling juices	5-7 days
Hot Dogs and Luncheon Meats
Hot dogs	Unopened package, 2 weeks Opened package, 1 week
Luncheon meats	Unopened package, 2 weeks Opened package, 3-5 days
Bacon and Sausage
Bacon	7 days
Sausage, raw from meat or poultry	1-2 days
Smoked breakfast links, patties	7 days
Summer sausage labeled "Keep Refrigerated"	Unopened, 3 months Opened, 3 weeks
Hard sausage (such as Pepperoni)	2-3 weeks
Cooked Meat, Poultry, and Fish Leftovers
Pieces and cooked casseroles	3-4 days
Gravy and broth, patties, and nuggets	1-2 days
Soups and Stews	3-4 days
Fresh Meat (Beef, Veal, Lamb, and Pork)
Steaks, chops, roasts	3-5 days
Variety meats (Tongue, kidneys, liver, heart, chitterlings)	1-2 days
Fresh Poultry
Chicken or turkey, whole	1-2 days
Chicken or turkey, parts	1-2 days
Giblets	1-2 days
Fresh Fish and Shellfish
Fresh Fish and Shellfish	1-2 days