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24 hour rule |
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#1 |
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Forum Member
Join Date: Apr 2007
Posts: 6,941
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24 hour rule
I just wondered if anyone knew the grounding for the rules on some foods- 'eat within 24 hours'. Recent examples I've had mackeral, and Turkey sausages. It's a bit of a task eating a whole load of sausages in 24 hours on your own. The mackeral as far I know is already cooked, as you only have to warm up 4-5 minutes. The latest one is casserole veg, eat within 24 hours- it's veg?
Always thought the prior warning was 3 days, and I don't know if food manufacturers are using a trick playing on the neurotics of people to effectively sell more. So query is what actual refridgerated food needs to be ate within 24 hours of opening? |
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#2 |
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Join Date: Aug 2016
Posts: 572
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Just use your nose and your eyes, combined with common sense.
More meaningful than any silly instructions or use-by dates IMO.
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#3 |
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Forum Member
Join Date: May 2012
Posts: 21,729
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Quote:
I just wondered if anyone knew the grounding for the rules on some foods- 'eat within 24 hours'. Recent examples I've had mackeral, and Turkey sausages. It's a bit of a task eating a whole load of sausages in 24 hours on your own. The mackeral as far I know is already cooked, as you only have to warm up 4-5 minutes. The latest one is casserole veg, eat within 24 hours- it's veg?
Always thought the prior warning was 3 days, and I don't know if food manufacturers are using a trick playing on the neurotics of people to effectively sell more. So query is what actual refridgerated food needs to be ate within 24 hours of opening? |
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#4 |
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Forum Member
Join Date: Dec 2015
Posts: 2,777
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When you buy your turkey sausages, cook what you want to eat and freeze the rest. Is the mackerel smoked? If so it'll be fine for days after the use by date as anything smoked keeps.
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#5 |
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Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,674
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Quote:
When you buy your turkey sausages, cook what you want to eat and freeze the rest. Is the mackerel smoked? If so it'll be fine for days after the use by date as anything smoked keeps.
So freezing is one way, otherwise it's meal planning. OP also mentions casserole veg which might be because it's got sauce that could go off, or just manufacturer erring on the side of caution. But make a sausage casserole to use up stuff, or make a large casserole and freeze the extra to eat later. Smoked mackerel also makes a nice pate mashed up with a lil butter, lemon & juniper. It won't make it last longer, but nice in a sarnie or on toast. |
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#6 |
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Join Date: May 2012
Posts: 21,729
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It should be a criminal offence for people to start threads then never return to them.
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#7 |
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Join Date: Sep 2007
Posts: 6,516
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Quote:
It should be a criminal offence for people to start threads then never return to them.
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#8 |
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Join Date: Mar 2013
Posts: 9,202
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Quote:
It should be a criminal offence for people to start threads then never return to them.
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#9 |
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Join Date: Apr 2007
Posts: 6,941
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So ok the general consensus is 24 hour is just to err on side of caution. I should use freezer (only mini one) but then things also 'don't refreeze once thawed'.
Funny thing is I did a food hygiene course, you wouldn't think so.
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#10 |
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Forum Member
Join Date: Sep 2007
Posts: 6,516
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Quote:
I should use freezer (only mini one) but then things also 'don't refreeze once thawed'.
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#11 |
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Forum Member
Join Date: Mar 2013
Posts: 9,202
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Quote:
So ok the general consensus is 24 hour is just to err on side of caution. I should use freezer (only mini one) but then things also 'don't refreeze once thawed'.
Funny thing is I did a food hygiene course, you wouldn't think so. ![]() |
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