How long can I keep meat in my freezer?

If a freezer stays at 0°F or lower, meats will keep for several months. Store roasts and whole poultry for 6 to 12 months; steaks and chops for 4 to 6 months, and ground meats or stew meats for 3 to 4 months. Cured and processed meats lose quality more rapidly than fresh meats because of the presence of salts. Don’t store luncheon meats, franks, ham, or sausage longer than 1 or 2 months.

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1. What is foodborne disease?
2. What are the symptoms of foodborne illness?
3. Are some foods more likely to cause foodborne illness than others?
4. What foods are associated with foodborne illness?
5. How long after I eat contaminated food (or consume bacteria) will I become sick?
6. If I ate out at a local restaurant in my area and the next day I became ill, what should I do?
7. What can I do at home to help protect my family from foodborne illness?
8. How can a customer best assure safe food in a food establishment?
9. How are foodborne diseases diagnosed?
10. How long can I keep meat in my freezer?
11. How are foodborne diseases treated?
12. How does food become contaminated (made impure)?
13. Are some people more likely to contract a foodborne illness? If so, are there special precautions they should take?
14. Does hot water kill bacteria?
15. Does freezing destroy bacteria and parasites?
16. How can a person prevent food poisoning?
17. Where can I learn more about food safety and foodborne diseases?
18. Where can I find information on Food Safety, Bacteria or Spoilage?