Pork storage guidelines for food safety

Proper storage of pork is essential for food safety, as freezing only slows down spoilage rather than preventing it indefinitely. Relying solely on visual cues, smell, or texture to determine if meat is safe is a common mistake.

A case reported by the Chinese Medical Journal highlighted this risk when a woman in her 60s experienced vomiting, diarrhea, and exhaustion after consuming braised pork that had been kept in a freezer for eight months. Despite appearing normal without mold or unusual odors, the meat was unsafe.

Experts recommend that pork stored in the freezer should be used within three to six months. While low temperatures slow bacterial growth, freezing does not sterilize food, and microorganisms can become active again during thawing. Additionally, fats can oxidize over time, leading to rancidity that may not be immediately detectable by sight or smell.

For fresh pork kept in the refrigerator at 0-4°C, it is recommended to use it within one to two days, and no longer than three days.