That guideline is adapted from a nearly 20 year old study, and says that they are giving "short but safe" guidelines, and that they are estimates.
It doesn't mean that on day four that custard is suddenly unsafe.
They are erring on the side of caution.
If your refrigerator has cooling issues, if you store the product near the front or in the door instead of in the back, if you are constantly opening your door, then you will impact the shelf life.
Likewise if you store one quart of product in a gallon container.
the excess air is going to impact quality.
In looking over their recommendations for other foods as well, they have grossly underestimated the storage times.
Gravy - 1 to 2 days?
Ground Meat - 1 to 2 days?
Heck, I'd be lucky to get it from the butcher to my refrigerator in 1-2 days.
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You should have been here when the shiitake hit the flan! |