how long will tuna stay fresh in the fridge?

"Ignoramus5536" wrote in message
...
In article , jas wrote:
If i make up a batch of tuna with venegar, a little mayo, some sweetcorn
and peppers in a sealed sandwich type plastic box and leave it in the
fridge how long will it last before not being fit to eat?

Hard to say, could be "a few days", depending on the temperature in
the fridge, how clean your hands and utensils were etc. Beware that
there is a real possibility of food poisoning once it does spoil, and
it may be difficult to notice.

I would freeze part of your mix if you plan on storing it for more
than, say, two days. Be very carefuil and smell it before eating if it
is more than, say, 2 days.


Mayonnaise doesn't freeze well.

"jas" wrote in message
. ..
If i make up a batch of tuna with venegar, a little mayo, some sweetcorn
and peppers in a sealed sandwich type plastic box and leave it in the
fridge how long will it last before not being fit to eat?

I've never kept tuna salad for more than a couple days in the fridge. A
quick snif should tell you if it's starting to go bad.

It might be simpler and safer to keep the ingredients such as the chopped
peppers and sweetcorn in small plastic containers then just mix a fresh
batch each evening for your lunch the next day.

Beverly





Id like to use it for my lunchtime sandwiches each day so will dip into
it each morning to take some to work with me. Being the efficient sort
(replace efficient for lazy for the truth!) i dont want to make it up
every night.

350/341/210

"jas" wrote in message
. ..
If i make up a batch of tuna with venegar, a little mayo, some sweetcorn
and peppers in a sealed sandwich type plastic box and leave it in the
fridge how long will it last before not being fit to eat?

Id like to use it for my lunchtime sandwiches each day so will dip into
it each morning to take some to work with me. Being the efficient sort
(replace efficient for lazy for the truth!) i dont want to make it up
every night.

350/341/210

I'd store it without the mayo.

I put everything in good quality containers that seal up well because I just
don't have the time to prepare meals every day. I typically take my Sunday
evening or afternoon (this time of year is good because I'm usually watching
an NFL game anyway) and prepare my lunch & even breakfast for the week. I
portion things out into containers and then freeze or refrigerate.

I buy my tuna in individual serving pouches. I chop up all of the
vegetables and store them in the fridge then in the morning grab a container
and toss in the veggies and a dollop of dressing (or ff mayo) in one
container, and grab a pack of tuna. At lunch I mix it all up. The stores
here sell ziplock or gladware containers that seal well enough to carry
things to work. There are little 1/2 cup sizes and that's what the veggies
go in. The bread I'd even store 2 slices at a time in a ziplock bag so it's
basically grab one of everything and put it in my lunch cooler.

Obviously YMMV depending on what product is available to you.

Jenn

"Beverly" wrote in message
...
Mayonnaise doesn't freeze well.

And if it's fresh chemical free mayonnaise, it will also go bad very quickly
(raw eggs yolks). I would not keep that kind of food on the fridge for more
than 24 hours, salmonellosis is *nasty*...

For a few years I have been making up a three day supply with tuna, mayo,
celery, sometimes raisins and sliced water chestnuts. It keeps fine for that
period of time. I take a scoop and put it on a bed of shredded lettuce and
then slice whatever else I have on hand and voila! lunch.

Haven't done a bacterial count, but it tastes fine and I am still alive.

Lictor wrote:
"Beverly" wrote in message
...
Mayonnaise doesn't freeze well.

And if it's fresh chemical free mayonnaise, it will also go bad very quickly
(raw eggs yolks). I would not keep that kind of food on the fridge for more
than 24 hours, salmonellosis is *nasty*...

Salmonella can't reproduce at refrigerator temperatures.

--
jamie )

"There's a seeker born every minute."

"jamie" wrote in message
...
Salmonella can't reproduce at refrigerator temperatures.

I'm probably a bit paranoid on food, I'm the kind to throw away stuff as
soon as the expiry date is reached... Still one of the things I need to work
on...

"jamie" wrote in message
...
Salmonella can't reproduce at refrigerator temperatures.

I'm probably a bit paranoid on food, I'm the kind to throw away stuff as
soon as the expiry date is reached... Still one of the things I need to work
on...

In news:alt.support.diet, jas posted on Sun, 12 Sep 2004
10:41:10 +0100:

If i make up a batch of tuna with venegar, a little mayo, some sweetcorn
and peppers in a sealed sandwich type plastic box and leave it in the
fridge how long will it last before not being fit to eat?

Id like to use it for my lunchtime sandwiches each day so will dip into
it each morning to take some to work with me. Being the efficient sort
(replace efficient for lazy for the truth!) i dont want to make it up
every night.

First, get a thermometer for your fridge and make sure the temperature is
below 41ºF near the door, not at the back.

Refrigerate ALL your ingredients before combining them, including the tuna
while it's still in the can -- at least if it's packed in water. Give them
a good six hours before making the tuna concoction.

Once you've combined the foods, put them in a sealed container and keep it
in the fridge. I'd give it four days max. And most likely you will have
eaten it all within two or three days unless you're making a huge amount.
Commercial restaurants usually give products like that four days and they
don't want to get sued for making someone sick. I'd use the same
guidelines.

I think the most important factor in preventing food poisoning is this: If
the food is meant to be served cold, and especially if it contains
mayonnaise, then make sure all ingredients are 40º or colder before
combining. If the cold dish contains cooked foods, chill the foods before
combining with cold ingredients, and when I say chill it, I mean do it
safely. Put it in a shallow dish no more than about an inch to an inch and
a half thick and chill that way. When I make potato salad, for example, I
boil the potatoes, then spread them out on a cookie sheet and first put
them in the freezer for about fifteen to twenty minutes uncovered. Then I
put them, covered, on a shelf in the extra fridge we have in the utility
room overnight. Yes, that's overkill, but I do that a lot -- prepare the
foods I'll need the next day so I won't have such a big production in the
kitchen every single day. As for fridge and freezer space, we do have two
refrigerator/freezer combos, two upright freezers and one chest freezer, so
we may have the luxury of space for chilling foods. If there's any way
possible, it might pay to get a second fridge or a small freezer for
chilling foods quickly because putting a very hot dish in a regular
household fridge can quickly raise the temperature of the whole
environment, giving you the possibility of keeping everything outside the
safe zone for a while. So one of the freezers in the fridge/freezer combos
is kept empty and is used exclusively for cooling foods very quickly.
After the temperature has dropped, it's then moved into a different, deeper
container for regular refrigeration.

Anyway, back to the potato salad... So I'll have cold mayo, cold pickles,
cold mustard, cold onions and cold potatoes. Everything is at a safe
temperature before mixing, so the final concoction is also safe. If you're
taking potato salad to a picnic, do your friends a favor and come up with a
metal, restaurant-grade small enough to fit in an ice chest. Fill the
chest with ice and submerge the pan of potato salad in the ice. Make sure
the level of the ice comes up over the level of the potato salad in the
pan. Certainly not high enough that the ice falls in, however, meaning you
don't want to pile the potato salad all the way up to the rim of the pan,
but maybe an inch and a half below the top. Putting potato salad in an ice
chest all by itself is a fantastic way to have a tasty picnic without the
"other problems" that can arise. Just make sure people know to close the
lid after they're done serving themselves.

I know of a woman who makes potato salad fairly regularly. She mixes
steaming hot potatoes with the other ingredients. The result is a warm
concoction she then stores in a deep bowl in the fridge. Well, it only
takes four hours at an unsafe temperature to result in a food that will
make you sick in some way, usually starting with diarrhea. And storing
warm potato salad in a deep bowl is a huge no-no because the center will
remain at an unsafe temperature above 40º for more than four hours. This
same person has gotten food poisoning from her own fridge several times --
both her and her husband, leaning over the toilet hurling their guts out.
I have *NEVER* gotten sick eating out of my own fridge, but unfortunately,
I often do get sick when eating at several restaurants around here, but
typically only when I eat their vegetables, which tells me they're probably
using an improperly sanitized chicken knife or cutting board to chop
vegetables which have only been lightly steamed.

Damaeus