A:Honey is a food that doesn't spoil, according to Smithsonian.com. Several factors aid in this ability, including its high sugar and low moisture content, which work together to form an environment that is inhospitable to bacteria.
A:Although cocoa powder does actually expire, it is typically labeled with a "best-by" date. This indicates quality, rather than safety. When properly stored, cocoa powder can last for at least two years after the printed date if unopened or one year once opened.
A:Cranberry juice cocktail lasts in the pantry for six to nine months. The juice will last for the same amount of time in the refrigerator. Ocean Spray cranberry juice stays fresh in the pantry for two to three weeks.
A:The Food and Drug Administration recommends that meat left out at room temperature for more than two hours should be discarded. Raw meat left out for this amount of time is a breeding ground for bacteria that can make people very sick.
A:This process for getting rid of a sour milk smell takes less than a day to complete. It requires common household items, such as paper towels, a plastic knife, detergent, white vinegar and a hairdryer.
A:Whole mushrooms stay fresh for about seven to 10 days, while sliced mushrooms should be eaten within five to seven days for the best quality. Once cooked, mushrooms keep for an additional seven to 10 days.
A:Unwashed refrigerated grapes stay fresh for two to three weeks, according to Real Simple. However, once the grapes are rinsed, they last only a week. Grapes are best when kept in a resealable plastic bag toward the back of the refrigerator.
A:According to Eat By Date, fresh pasta lasts for four to five days in the refrigerator, and cooked pasta lasts for up to a week when refrigerated. Store fresh or cooked pasta in the freezer for up to eight months.
A:According to the USDA, discard raw meat if it spends more than two hours above 40 degrees Fahrenheit. Even short exposures to room temperature can cause bacterial growth, so refrigerate meat promptly.
A:According to the University of Nebraska - Lincoln, light is one of the compounding factors that leads to food spoilage. Specifically, light leads to loss of food quality by degrading the color and flavor and it also causes fat oxidation.
A:Beef that is spoiled will start to turn gray or brown in color, have a slimy feel and will smell sour. Once beef starts to lose its reddish color, it is best to throw it away to practice proper hygiene. Even if the beef is not completely spoiled by the time it turns brown, the taste of the meat will be different and often less enjoyable to eat.
A:According to the Bumble Bee company, which manufactures canned sardines, if properly stored with no damage to the can, sardines in a tin stay good for several years. Sardines do have a "Best By" date that is typically stamped on the can by the manufacturer.
A:The Federal Food Safety department advises that yogurt held in temperatures above 40 degrees Fahrenheit should be discarded after 2 hours. Other dairy products such as milk, cream, sour cream, buttermilk, evaporated milk, soy milk and eggnog are also to be thrown out when subjected to the same conditions.
A:Chicken broth does go bad after a certain amount of time. According to EatByDate, unopened chicken broth has a shelf life of approximately one year in the pantry. Opened chicken broth lasts four to five days in the refrigerator.
A:Check to see if the chicken is slimy, smells bad or is off in color to see if it has gone bad. Unfortunately, chicken does not always have obvious signs when it goes bad, especially if it is precooked. Most chicken changes color, develops an unpleasant odor and tastes different when spoiled. Smelling the chicken, checking the color and conducting a taste test are the best ways to check.