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?

On Sep 1, 9:58 am, terry wrote:
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?

Sounds about to be expected- (a few weeks)

terry wrote:

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?


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.

http://www.fsis.usda.gov/Fact_Sheets...y/index.asp#13

beecrofter wrote:
On Sep 1, 9:58 am, terry wrote:
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?

Sounds about to be expected- (a few weeks)

My thoughts, exactly!

terry wrote:
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.

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


--

dadiOH
____________________________

dadiOH's dandies v3.06...
....a help file of info about MP3s, recording from
LP/cassette and tips & tricks on this and that.
Get it at http://mysite.verizon.net/xico

On Sep 1, 1:36 pm, Meat Plow wrote:
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.- Hide quoted text -

- Show quoted text -

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

terry wrote:

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...
http://www.ag.ndsu.edu/pubs/yf/foods/fn579-1.htm#Table

--

dadiOH
____________________________

dadiOH's dandies v3.06...
....a help file of info about MP3s, recording from
LP/cassette and tips & tricks on this and that.
Get it at http://mysite.verizon.net/xico

In article om, terry wrote:
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.

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

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.

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

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.

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.

--
Regards,
Doug Miller (alphageek at milmac dot com)

It's time to throw all their damned tea in the harbor again.

on 9/1/2007 12:12 PM terry said the following:
On Sep 1, 1:36 pm, Meat Plow wrote:

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.- Hide quoted text -

- Show quoted text -


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

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.

--

Bill
In Hamptonburgh, NY
To email, remove the double zeroes after @

willshak wrote:

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.

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

on 9/1/2007 5:00 PM HeyBub said the following:
willshak wrote:

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.


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

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

--

Bill
In Hamptonburgh, NY
To email, remove the double zeroes after @

"terry" wrote in message

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


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

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.



On Sat, 01 Sep 2007 06:58:21 -0700, terry
wrote:

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?