sausage storage

dannie

Storage details for chicken salami with beef & olives is store at +7 C.
Am I right that this means not chilled therefore room temperature; at least not until slicing it? Thanks.

hotcookie101

I would store that in a fridge. +7 is closer to fridge temp than room temp (which, depending on your house/heating would vary between 15-20 in most houses.) My fridge is set at +5C, and my freezer -21C

Linda32

Hi,

I would put it in the fridge as well. I know fridges are colder than that temperature, but it won't do any harm.

dannie

Thanks for the replies. I have been storing the sausage in the fridge. When I saw above 7 C on the label this made me curious as it could mean at any temperature higher until sliced (?)

MandM90

In your first post you say +7 implying just 7 degrees, in which case I'd keep it in the fridge. If it does say above 7 as your last post implies I'd keep it out of the fridge, in the cupboard as I think that's implying anywhere BUT the fridge!

hotcookie101

I think it just means +7C so a positive number-ie above zero, as opposed to store at a temperature greater than 7C? If it was above, usually states above or >. (eg with pharmaceuticals, although tends to be more exact-will say " store between +2 and +8c-means in fridge, and ambient temp will be -do not store above 25C)

nuatha

dannie wrote: »

Storage details for chicken salami with beef & olives is store at +7 C.
Am I right that this means not chilled therefore room temperature; at least not until slicing it? Thanks.

Most "continental" sausages are safe to store at ambient temperatures*. They were developed as a way of preserving meats before there was easy access to refrigeration.There is no harm in storing them in the fridge, but I'd suggest returning them to room temperature for an hour or two before serving as the flavours tend to be more subdued when chilled.

A few years back I would have said nearly all, but there has been a trend to produce low salt and low preservative versions, these do need to be refrigerated to be safe for consumption. (And the label will say that they must be kept below 5°C)
I can remember home cured slitches of bacon hanging in (fairly warm)kitchens which wouldn't be safe with modern cures.

dannie

Thanks for the further comments. My first post was right (+7 C). Looks like I interpretated this wrongly as meaning above 7 C.