Quote:
Originally Posted by Just Jim  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. |
I agree on that, they always err on the side of caution (lawsuits i guess) and that's why i said i threw away my custards after four, not two days, because i know it can last more than two. But the problem is that it apparently shows no sign of spoilage when it;s gone bad and can hurt you - neither in appearance nor taste - so i would be afraid to leave it longer, esp if i had a restaurant, with the risk of someone getting sick and then someone finding out my custard was 5 days old. I think if the recommendations are so short, then you would risk a lawsuit if you exceeded them.
But can you lead me to some information that shows it can last longer? it would be a relief to be able to keep pumpkin pie or bavarian cream longer than 4 days.