How long will egg, tuna, and chicken salad keep in the fridge?

[srsmom]

I am really trying to lower my carbs a bit without having to actually count them, and would like to have these three already prepared and easy to grab so I will not be tempted by something else. But I do not want to make myself sick in the process, lol. So does anyone here know how long they would be safe? Thanks!

[keelysmom2000]

I'm curious for opinions too. I generally keep all of them in the fridge for up to a week...if they last that long

[srsmom]

OK, now I do not feel much better. I went to webmd.com, which linked me to homefoodsafety.org. It has a chart, but some of the highlights were:

cooked ground beef, turkey, deli meat 2-3 days
cooked pork, poultry, beef 3-4 days
cooked seafood 2 days
salad, fresh veggies 1-2 days!!!
deviled eggs 2-3 days
cooked veggies 3-4 days
hard boiled eggs 7 days

I will look on some other sites, but so far I am not encouraged. I never eat all the veggies I buy in 1-2 days!


OK, USDA Food Safety and Inspection Service says 3-5 days for tuna and egg salad, and cooked chicken, but did not mention chicken salad. I am going to go with the 3-5 days

[julieboolie]

I think that's for veggies once they've been cut. Until they're washed and cut I keep mine at least a week in the bins. Salad in the bowl doesn't last more than 2 days anyway.

I keep egg salad for 3-4 days, and tuna 2-3 days. Cold cuts are usually good for about 5 days (depending). I think that's a "recommendation" and not what "Real" people do.

JMO,

[saige]

I've never tried longer than 3 days. Most of the time it's gone in 2.
I'd be nervous about anything longer than three - even cooked foods.

[tiva]

After 2-3 days, I toss chicken, tuna and egg salads, since I don't want to risk food poisoning. For deli meats, 5 days usually seems fine. For uncut fresh veggies and salad mixes, with those special veggie storage bags, you can keep them fresh for 2 weeks. Those bags save me a ton of money!

[kukukachew]

I'd recommend 3-4 days.

It'll do a little better on the bottom shelf of the fridge. A piece of plastic wrap directly on top of the food - in contact with the top of the food - even in a sealed plastic container, will help keep it a little fresher tasting due to less air contact.

[mom2niki]

I have to respond to this one... I am a trainer and one of the trainings I do is on bacteria and food safety.
The most important thing is to put it in the fridge AS SOON AS POSSIBLE. Bacteria doubles every 15 minutes. Once in the fridge, bacteria won't be killed, however if you make sure your fridge is lower than 24d F, it won't multiply. The danger zone is 24-124 F.
Not a pleasant thought about all that bacteria on your food, but some is normal. Make sure all food is sealed in an airtight container.
Hope this is somewhat helpful. BTW, I usually only make enough of salads to last at most 3 days... after that there is an increased risk of foodborne illness.
Another tip... when you are eating the salads from the fridge, don't eat right out of the container! That puts bacteria into the food. Take out what you want and put the rest away.

[jezzie]

Another tip... when you are eating the salads from the fridge, don't eat right out of the container! That puts bacteria into the food. Take out what you want and put the rest away.

Good point. Three days is my uppermost limit for almost anything. Even with hardboiled egss I only make two days worth. In an abundance of caution.

~jezzie

[Cap57]

Originally posted by mom2niki
Once in the fridge, bacteria won't be killed, however if you make sure your fridge is lower than 24d F, it won't multiply. The danger zone is 24-124 F.

Don't things freeze below 32 degrees Farenheit? I always thought you were supposed to keep your fridge at about 40 degrees. Maybe I'm confused.

[auntie3]

It's got me confused, too!

[shawneesioux]

Me, Three on that 24° temp...Mine is set at 40°, and will stay there.

I throw out egg and tuna salads on the third day...they look ickky by then, separating and watery anyway, and why risk my health?

Shawnee

[amaplay]

Gosh I was going to post exactly this because I boiled eggs on Sun? and haven't had time to eat them. Like 7! So glad to hear I have a week.

I have heard cooked veggies are max 3 days--to me max two days.

I think fresh veggies--it really really depends on the veggie, and also where you buy it. Farmer's market, they haven't spent weeks on a truck, so they last longer. And cabbage can easily last 2 weeks. I find that all bagged lettuce goes bad before the date on the package--I almost never buy that stuff any more. Celery can last a long time if it's wrapped in a paper towel and then in foil (I'm pretty sure that's the trick)

Are you sure about the deli meats??!!! I just bought $12 worth of deli ham and chicken on Sunday which would mean it's bad now!!! It seems OK. I hate to waste the $.

[auntie3]

I'm pretty sure those deli meats will be okay - they are so full of preservatives, my guess is they'd be good for at least 5 days - maybe even more. What you'll notice is that they begin to feel sticky and slimy before they start to smell or look off. Then it's time to get rid of them.

[RLDCatwoman]

Still curious about the 24 degree fridge! Personally, I don't like ice crystals in my food (or the kid's milk!) Anyone?

Rachael

[Alania]

I worked in the food industry and 24 degrees does sound a little low. We usually kept our refridgerators around 33-36 (max!!). I know that 40 is high, though - bacteria multiplies *very* quickly at 40 degrees. Of course, I am one to talk! I keep hard boiled eggs for weeks in the fridge. I eat dips, chicken and tuna salad, and stuffed eggs for 6-7 days. I have kept a quart of heavy cream over a month past its sell by date and it was fine. I have never gotten sick.

Basically, these day amounts are guidelines. I can tell if something is bad by the look, smell, or texture. If I threw out my food by those guidelines I'd have nothing to eat!

[kukukachew]

I've seen heavy cream last months in the fridge, if unopened, and near the back or bottom where it stays the coldest.

The higher the fat content, and non-exposure to air, the more stable things seem to be.

I'm pretty daring too. Usually I throw stuff away fairly quickly, unless I really really want them. Then I am just plain stupid.

Not long ago, I wanted some shredded mozzarella on something.

In the opened package -- one end of the package of shredded mozarella was blue, but the other end looked perfectly fine. I very carefully removed and used a little cheese from the end that appeared unaffected. Nothing happened to me, but it was pretty dumb.

[jennilou12]

I'm not sure what that person is training people with, but according to ServSafe (I'm a culinary student), danger zone is 41 to 135 F. Yes, below 32 will freeze, lol.

[mrsadm]

Originally Posted by jennilou12

I'm not sure what that person is training people with, but according to ServSafe (I'm a culinary student), danger zone is 41 to 135 F. Yes, below 32 will freeze, lol.

Thanks jennilou, I am sure you are correct. And welcome to Low Carb friends!