Pork is a staple in many households, known for its versatility and rich flavor. But storing it incorrectly — or for too long — could put your health at serious risk. According to food safety experts, pork that sits in the refrigerator past a certain point can become a breeding ground for harmful bacteria and even parasites.

So, how long is too long?

According to the USDA, raw pork should be stored in the refrigerator at or below 40°F (4°C) for no more than 3 to 5 days. Beyond that, the risk of spoilage increases significantly — and with it, the risk of foodborne illness.

Dr. Elaine Martin, a food safety specialist, emphasizes:

“Many people assume if the meat looks and smells fine, it’s still safe. But harmful bacteria and parasites can multiply even when there are no visible signs of spoilage.”

Potential risks of eating old pork:

• Trichinella parasites: Undercooked or spoiled pork can harbor parasites that cause trichinosis — leading to symptoms like muscle pain, fever, and digestive issues.

• Salmonella and Listeria: These bacteria can thrive in meat that's been refrigerated too long and may cause serious illness, especially in young children, pregnant women, and the elderly.

What Should You Do Instead?

• Label your meat: Write the date you bought or defrosted the pork so you can track storage time.

• Freeze if unsure: If you don’t plan to cook it within 3 days, store it in the freezer. Frozen pork can last up to 6 months.

• When in doubt, throw it out: The cost of new meat is nothing compared to the potential cost to your health.

Signs Pork May Be Spoiled:

• Slimy or sticky texture

• Sour or ammonia-like smell

• Discoloration (gray or green patches)

To stay safe, follow storage guidelines strictly and never take chances with questionable meat.