Pork in bottom of fridge for two days

When working with pork it is essential that the meat is handled and stored properly to ensure safety. You cannot see the harmful bacteria on the meat so you must handle it as if it is present. Trichinella spiralis trichina is a parasite that is found on pork, which can cause a foodborne disease called trichinosis. Follow the guidelines below to ensure safety against foodborne illnesses when handling pork. Cleanliness: A clean working environment is essential in the prevention of contamination when working with pork.
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Pork Handling, Safety & Storage

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How to Store Meat in Your Fridge or Freezer | Food & Wine

As every pitmaster knows, pork shoulder takes a long time to cook. If pork shoulder is thawed in the refrigerator, it takes about 24 hours for every five pounds of meat. If you use the cold water method, the pork should thaw at a rate of about 30 minutes per pound. In this case, the meat should be cooked off as soon as possible.
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Storing food safely

Pork is a great addition to a balanced diet — it is a lean source of good protein, and it is a tasty supply of various minerals and vitamin, including thiamin, selenium, protein, niacin, vitamin B-6, phosphorus, zinc, riboflavin and potassium. However, correct handling and storage is key to unlocking the full gamut of taste and health benefits inherent in pork. With a little care, you can extend the lifespan of your cuts of pork, and ensure that they are as healthy, tasty and juicy as the day you bought them. Pork should be pinkish-red in colour, and the fat should be white with no dark spots.
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Meat comes from animals that can carry bacteria which might make us sick. Because of this storing meat safely to prevent the growth of any bacteria that may be present is important. Bacteria can multiply rapidly and cause food to spoil or make it unsafe. Bacteria produce the slime, toxins, off colors and odors associated with food spoilage.
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