How Long Can Raw Pork Last in the Fridge? The Complete Guide

Have you ever found yourself staring at an uncooked pork roast or some raw pork chops in your refrigerator and wondering – is this still safe to eat? Raw pork definitely has a shorter shelf life than many other meats, but exactly how long it lasts depends on a few key factors.

In this article, we’ll walk through everything you need to know about storing raw pork and how long it stays fresh. Consider this your complete guide to maximizing the shelf life of raw pork and keeping your food safe.

An Overview of Raw Pork Storage

Before jumping into specifics, let’s start with a quick overview of how to store raw pork:

• Raw pork should always be stored in the refrigerator, never left out at room temperature. Refrigerating ensures the pork stays out of the danger zone for bacterial growth (40-140°F).

• Keep the pork in the coldest part of your fridge which is usually the back. The optimal temperature for refrigerated storage is 40°F or below.

• Store the pork in packaging that minimizes exposure to air. A sealed container or plastic wrap works well.

• Check the “sell by” or “use by” date printed on the package This will give you a general timeframe for freshness

• Use your nose! If it smells bad, it’s probably bad. Off odors, sliminess, or stickiness are signs to throw it away.

Now let’s get into more detail on exactly how long raw pork lasts refrigerated

Factors that Affect Raw Pork’s Shelf Life

The shelf life of raw pork depends on a few key factors:

Type of Pork

• Ground pork has the shortest shelf life – just 1 to 2 days. This is because the grinding process exposes more surface area to air and potential bacterial contamination.

• Pork chops and roasts last 3 to 5 days.

• Whole pork (like a fresh ham or shoulder) can last up to 7 days.

So it’s important to note what type of cut you have, as that impacts duration of freshness.

Package Date

Check the sell by or use by date printed on the pork’s packaging. This will give you a good benchmark.

For example, if the package date says to use within 5 days, don’t expect the pork to last much beyond day 5, even if refrigerated.

Temperature

Colder is better when it comes to perishables like pork. Try to maintain your refrigerator temperature at 40°F or below. The colder the temperature, the longer pork will stay fresh.

Exposure to Air

Minimizing air exposure is key for extending shelf life. Pork that is factory sealed in an airtight package lasts longer than pork that has been repackaged at home.

Once opened, rewrap pork tightly in plastic wrap or store in an airtight container. Air causes it to spoil faster.

Handling and Hygiene

Cleanliness matters! Bacteria from dirty hands, utensils, cutting boards or containers can introduce contamination. Always use clean tools and hands when handling raw pork.

With proper refrigerated storage and hygienic handling, raw pork can stay fresh for its recommended timeframe. But once you move past that date, safety becomes questionable.

How to Know When Raw Pork Has Spoiled

Relying on sight, smell and touch are the best ways to determine if pork has spoiled:

• Color changes – Raw pork is typically pink to light red in color. As it starts decomposing, it turns brown or gray with a greenish tint.

• Sliminess – Fresh raw pork has a slight sticky, tacky feel. Significant sliminess or stickiness is a sign of spoilage.

• Off odors – Raw pork has a mild odor. Foul spoiled smells indicate it has gone bad.

• Weird textures – Slime, tackiness and stickiness are normal for raw pork, but extreme mushiness, dryness or mold growth are bad signs.

When inspecting the pork, look at all surfaces – even the underside. And remember, if the pork has been refrigerated correctly, it should last for the designated duration described earlier. But if you detect any signs of spoilage, it’s better to be safe than sorry.

Consequences of Eating Spoiled Pork

Eating spoiled, raw pork can cause food poisoning. The main risks are:

• Salmonella – A bacterial infection that causes diarrhea, fever, chills, nausea and abdominal cramps. Symptoms start 12-72 hours after ingestion.

• E. coli – This bacteria also causes severe stomach cramps, diarrhea and vomiting that emerges 3-4 days after eating tainted pork. Some strains cause kidney failure.

• Listeria – Listeria infection causes fever, muscle aches, nausea and diarrhea. It can be dangerous for pregnant women, newborns and the elderly.

• Staphylococcus aureus – Staph bacteria induce vomiting, diarrhea and abdominal cramps quickly – within 1-6 hours of consuming contaminated pork.

Raw pork must be cooked to an internal temperature of 145°F as measured by a meat thermometer to destroy any dangerous bacteria present. Consuming undercooked or spoiled pork poses a high risk of developing these horrible foodborne illnesses. So inspect raw pork carefully before cooking and consuming.

Storing Raw Pork for Maximum Freshness

Now that you know how long raw pork lasts refrigerated, let’s look at some tips for maximizing its freshness:

• Buy it fresh – Check packaging dates at the grocery store. Choose packages with the furthest out sell by/use by dates.

• Use it quickly – Try to use refrigerated raw pork within 3-4 days of purchasing for best quality. Don’t push the 5-7 day limits.

• Refrigerate promptly – Take pork straight home from the store and refrigerate immediately. Never leave it sitting out.

• Store on bottom shelf – Keep pork on a plate or bowl on the bottom shelf, away from any leftovers or ready-to-eat foods.

• Seal tightly – Wrap pork well in plastic wrap or store in an airtight container to minimize air exposure.

• Sanitize surfaces and hands – Use soap and hot water before and after handling raw pork. Clean sinks, cutting boards, utensils and counters.

Follow these guidelines for keeping raw pork as fresh as possible during refrigerator storage.

Freezing Raw Pork for Long Term Storage

For infrequent pork eaters or recipes calling for just a small amount, freezing is a great option. Here are some freezing tips:

• Allow raw pork to freeze for at least 2 days at 0°F to destroy potentially dangerous parasites.

• Place pork in an airtight freezer bag or wrap tightly with plastic wrap prior to freezing. Remove as much air as possible.

• Label packages with contents and freeze-by date (3-4 months is best quality).

• Defrost in the refrigerator, never at room temperature to avoid bacterial growth.

• Once thawed, cook within 3-5 days. Do not refreeze raw pork after thawing.

With proper freezing techniques, raw pork can be frozen for 2-4 months while maintaining good taste and texture.

Is It Ever Safe to Refreeze Thawed Pork?

Refreezing thawed raw pork is risky from a food safety standpoint. During the thawing process, new bacteria can start multiplying on the pork’s surface.

Refreezing won’t destroy this new bacteria. And since previously frozen pork only lasts 1-2 days refrigerated once thawed, the chances of bacteria growing to dangerous levels are high.

The U.S. Department of Agriculture recommends never refreezing raw meat that has been thawed. It’s much safer to cook thawed pork immediately and either eat it fresh or refreeze the cooked pork.

So avoid the temptation to pop that raw pork back in the freezer after thawing – cook it instead.

Storing Cooked Pork Safely

Properly cooked pork has a longer shelf life than raw, but still requires refrigeration:

• Store cooked pork in a sealed container to limit air exposure.

• Keep cooked pork on a plate or in a bowl on a lower fridge shelf, away from fresh produce and ready-to-eat foods.

• Observe the same refrigeration guidelines, keeping at 40°F or below.

• Use cooked pork within 3-4 days for optimal quality.

• Freeze cooked pork if it will not be consumed within 4 days.

Following these cooked pork storage guidelines will keep leftovers safer for longer.

The Takeaway on Raw Pork Storage

And there you have it – everything you need to know about maximizing raw pork’s refrigerator shelf life. Here are some key tips to remember:

• Store raw pork sealed and on the bottom shelf at 40°F or below

• Use by recommended date on package – 1-2 days for ground pork, 3-5 days for chops/roasts.

• Look for color changes, o