Is pork stored raw or cooked

Pork is recommended to be cooked before storage. Raw meat is prone to bacterial growth and has a shorter shelf life. Raw meat can be stored for 1-2 days in refrigeration, cooked meat can be stored for 3-4 days in refrigeration, and frozen storage time is longer. Raw pork is prone to the growth of pathogenic microorganisms such as Salmonella and Escherichia coli under normal temperature or refrigeration conditions, and direct storage poses a food safety hazard. After being refrigerated for more than two days, raw meat will gradually spoil, produce odors and mucus, which may cause gastrointestinal discomfort after consumption. If short-term storage is required, raw meat should be sealed and placed in the lower compartment of the refrigerator to avoid juice contamination of other foods. After high-temperature sterilization, the microbial count of cooked pork is significantly reduced, making storage safer. Refrigerating cooked meat can extend its shelf life to 3-4 days, and it can be stored for 2-3 months in a frozen state. When storing, it is necessary to seal it with a fresh-keeping box or plastic wrap to prevent moisture loss and odor contamination. Before re consumption, it is necessary to heat it thoroughly to a center temperature exceeding 75 degrees Celsius to ensure the killing of any residual bacteria that may exist. Both raw and cooked meat, long-term storage can affect their taste and nutrition. Suggest purchasing reasonably according to the consumption plan, cooking raw meat as soon as possible, and packaging and freezing cooked meat separately. After processing raw meat, it is necessary to clean the knives and cutting boards in a timely manner to avoid cross contamination. Fresh vegetables and fruits can be paired with daily diet to supplement nutrients such as vitamin C, promote iron absorption, and maintain balanced nutrient intake.