Jay Smith wrote:

> I know this is not a BBQ question but I lurk here and there is so much
> food knowledge.
>
> I grilled some Johnsonville sausages the other night. There were 2
> that were not eaten. My daughter wanted to save them but just put
> them back in the zip-lock bag they came in (which was not washed or
> rinsed in any way).
>
> So my possibly stupid question is since they are pork would I need to
> re-heat them to a certain temperature for them to be safe?

Pork is not an issue here. Pork is no more susceptible to bacteria
than any other type of meat once it's been cooked.

Though most official recommendations for cooked meat shelf life is
2-3 days, I think that's too conservative, and one can't help
but think lawyers are involved in coming up with such conservative
figures. I have no problem keeping cooked meat for up to 5 days in
the fridge.

Throwing out meat just because it was cooked a few days ago is
just a waste of food.

I also feel the need to add... if you do have reason to believe food may
be spoiled, reheating doesn't necessarily solve the problem. Even if
you kill the bacteria, you won't necessarily destroy the endotoxins
that some bacteria leave behind unless you cook it the the point
that it's no longer recognizable as food. Recooking is not a
magic bullet.