Followup query: certainly freezing just hits the pause button on bacterial development, but in the question, Linda mentions using that paused food in cooking. Would that then reset the counter?

Once food has been killed/picked/processed, it starts to deteriorate. While you can delay the deterioration process, you can't get it back to the peak of freshness by freezing it- the tiny organisms that live on our food have already started the job of breaking it down, and the freezer doesn't "repair" that.

Cooking should kill most of the bacteria, but it won't kill many bacterial spores and it won't inactivate some bacterial enterotoxins (in meat, the ones I'd be scared of are Clostridium botulinum and Clostridium perfringens). So if the food wasn't spoiled beforehand, cooking could be said to at least wind the clock back a few days. But if it was spoiled beforehand, cooking won't wind the clock back far enough.

I often ask myself this question...I try not to freeze meat and instead buy it fresh and use it right away. Having said that, it's difficult when I buy something in bulk! We haven't fallen ill yet so I guess that means it's okay!

I often ask myself this question...I try not to freeze meat and instead buy it fresh and use it right away. Having said that, it's difficult when I buy something in bulk! We haven't fallen ill yet so I guess that means it's okay!

Does anyone know how long squid ink will last in the fridge? I forgot to freeze it right away and it's been a week and maybe one or two days...

According to ServSafe and my local health department food has 7 days. If you freeze it, it just stops the clock, but you still only have 7 days left, so if you wait 2 days to freeze it, you only have 5 days after defrosting. Doesn't matter if you cook it or not, add it to something or not, or cook it in something or not. That's the legal rules.

Will something stay good way past that? Sure, depends on what it is and how its kept/processed. But that is how business is done in food safety.

@ TATTERH00D: I'm not sure I even understand the original question. I think it's the term "reset" that's boggling my brain. I also note that the ham/bone was cooked before being frozen. That said, in answer to your follow up query, here's my experience.

A few yrs ago my mom called in a panic. My nephew had failed to secure the door of her HUGE upright freezer after rummaging for ice cream. That freezer was filled to the brim with summer's bounty, both veggies (blanched then frozen) and meats. I contacted the county extension agent. I was told if there were ice crystals still on the food, it was safe to re-freeze. No ice crystals visible but the food still 'felt' frozen. I was advised to cook it & THEN re-freeze. I did and the bounty lasted through the winter & beyond. The co ext agent assured us that once thawed & heated (as it was already 'cooked') the *shelf life* of any 'leftovers' would be the same as if the food had been prepared with fresh ingredients. I have no evidence to the contrary..

Dh & I carted home six large coolers packed to the brim & had a 24 hr cooking marathon. We borrowed a few extra crockpots & made soups, stews, sauces & casseroles. My kitchen never had such a workout - nor have I - all four burners + oven + several crockpots all going at the same time. Point being, no ill effects were suffered. And we had dinner at mom's weekly - between sis & I & our familes we number near a dozen and everyone goes home with leftovers. And that's a whole lotta meals consumed over a whole lotta months.

Food safety rules & regulations, by necessity, err on the side of caution. However, they are far from being near accurate. (too many sue-happy people these days lookin for a free ride). I make no claims here...when in doubt, skip the internet & contact your locat ext agent. You're more likely to get an honest [more accurate] response.