When it’s time to throw out food

DEAR ACCIDENTAL CHEF: It always seems as if my fridge is overloaded with food. I have to admit, sometimes I keep things a little longer than I should. But if it smells OK, then you can still eat it, right? I hate to throw things out, especially since my family is on a tight budget, but I don't want to give everyone food poisoning. Can you help me determine what should stay and what should go? -- Rotten in Dinwiddie

DEAR ROTTEN: While the "smell test" works for some items, such as milk, which will sour and curdle, other foods (meat, eggs and even veggies) need to be tossed in the trash when they reach the end of their shelf life. So when is that? It varies, depending on the type of refrigerated (or frozen) item, but here are a few general rules:

• Prepared salads, such as egg or chicken, have a shelf life of about three to five days -- same goes for deli luncheon meats that have been opened.

• Bacon can last up to a week after it's been opened. Ground beef should be used within one to two days of purchase, and the same goes for chicken or turkey. Steaks should be used within three to five days.

• Leftover pizza should be eaten within three to four days, and frankly, it doesn't get any better with age, anyhow. Raw eggs (still in their shells) can last up to three weeks, but check the expiration date just in case. Hard-boiled eggs should be tossed after one week in the fridge.

• Especially interesting is mayonnaise, which should be tossed after two months, as recommended by the U.S. Department of Health and Human Services. (I admit, I have kept my mayo longer than that.) Same goes for butter, which needs to be eaten within one to two months. When in doubt, err conservatively and diligently follow the expiration date on the product. Also, periodically check the expiration dates of certain foods in your fridge, especially condiments, since we all tend to hang on to them longer.

• For veggies, fresh ones can last up to five days, depending on the type. However, use your best judgment when it comes to sight and smell. If your vegetables (or fruits) have brown spots (a few spots are usually OK) or become soft or slimy, it's time to toss them. Also, storing your fresh vegetables in enclosed plastic bags can trap moisture and expedite molding. Try storing veggies in paper bags, unzipped plastic bags or bags with pinpricked holes in them.

• For general tips, make sure the temperature in your fridge is 40 degrees or lower. After eating out, refrigerate leftovers within two hours. When thawing meats or seafood, thaw them in the refrigerator, never on the counter. Seafood thaws well when wrapped tightly in plastic wrap and then submerged in cold tap water, but be sure to change the water every 30 minutes.

I could go on and on about food safety, but my best advice is to follow the expiration dates carefully and use smart judgment.

For more information on food safety, visit http://www.foodsafety.gov/. You can also print a list of food-storage times from the Web site. I recommend taping it to your fridge.

Kendra Bailey Morris is a Richmond-based food writer, culinary instructor and author of "White Trash Gatherings: From-Scratch Cooking for Down-Home Entertaining" (Ten Speed Press). Send ideas, tips or culinary questions to or visit http://www.theaccidentalchef.net.