Joined: Wed Apr 27, 2011 3:27 pm Posts: 526 Location: Finger Lakes Wine Country
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Since food spoilage bacteria are seldom pathogenic and food pathogens can almost never be identified by an odor or aroma, the smell test is not a good predictor of food safety. I draw the line at three days before I discard or freeze chicken. That is probably two to three days more conservative than I need to be.
_________________ Jim Weights of Baking Ingredients
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