Salmonella
can result in a common foodborne illness that affects more than one million people in the U.S. every year, per the agency.For both bacteria, certain groups of people are more at risk for developing severe or fatal illness. According to the CDC, children who are younger than 5 years old, adults who are 65 years old or older, people whose immune systems are weakened, and pregnant women all have a higher risk.
"Contact your healthcare provider if you have diarrhea or vomiting that lasts for more than 2 days, bloody stools, a fever higher than 102 degrees Fahrenheit, or signs of dehydration ," the CDC warns.Don't keep your cooked meat in the fridge for too long and expect it to still be safe to eat. Even the most properly stored meatsfor an infinite amount of time, according to the U.S. Department of Agriculture . But the shelf life for these cooked foods varies by type.
"The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat," the agency explains.
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