To keep pumpkins from rotting, store them at a very low temperature. Cold conditions inhibit the growth of bacteria, the driving forces behind rotting and decomposition. The colder the environment, the longer the pumpkins remain edible.Continue Reading
Whole pumpkins are remarkably hardy and stay fresh for weeks without refrigeration, especially in chilly climates. When temperatures are low, pumpkins do well in unheated areas such as porches, root cellars and garden sheds. In hotter climates, pumpkins benefit from refrigeration and freezing. Small whole pumpkins fit neatly in the refrigerator crisper bin, but larger specimens do not fit in most refrigerators and freezers. To preserve a large pumpkin, remove the top and scoop out its seeds and pulp. Slice the remaining portions and place them in heavy freezer bags. Frozen pumpkin is a terrific addition to soups, stews and many baked goods, including pumpkin pie.
It is extremely important that all pumpkins stored outdoors stay whole. Thick pumpkin rind is an excellent insulator that protects the flesh and seeds from heat and pests. Once the rind is pierced, however, the squash becomes much more vulnerable. Pierced pumpkins should be immediately chopped up and refrigerated or frozen. Frozen pumpkin chunks remain edible for more than one year.Learn more about Food Spoilage
Cooked pork may sit out for two hours if the room temperature is 90 degrees Fahrenheit or less or one hour if the room temperature is greater than 90 degrees Fahrenheit. Raw pork should be refrigerated at a temperature of 40 degrees Fahrenheit and cooked within three to five days.Full Answer >
The United States Food and Drug Administration states that freshly made hard-boiled eggs should not be exposed to room temperature for more than two hours after being cooked. Hard-boiled eggs should also not be exposed to room temperatures for more than two hours after being refrigerated or reheated. Improper handling and storage of egg products increases the chances of getting food poisoning or contracting salmonella.Full Answer >
Common agents of food spoilage and deterioration include temperature, light, moisture, microbial growth and oxygen. Certain oxidizing enzymes that occur naturally in food can also cause degradation. Food that is spoiled can be detected by changes in how it feels, smells, appears or tastes.Full Answer >
According to the United States Department of Agriculture (USDA), cooked meat becomes unsafe to eat after 2 hours at room temperature. To keep food safe to eat, it is recommended that you either eat, freeze or refrigerate the food before 2 hours have passed.Full Answer >