No one is insured against food poisoning, but food poisoning cases are more common during the warmer months, when meat can go off even while you walk back home from the store. In warm weather, bacteria grow extremely fast and you have to be especially careful.
Meat can usually be stored out of the refrigerator for three to five days, but only if special measures are taken. So the meat doesn't go off in hours, it should be wrapped in a cloth soaked in a solution of salicylic acid - 1 tsp. per half liter of water.
You can prevent the meat from spoiling by dipping it in fresh milk or wrapping it in a cotton cloth soaked in a strong solution of vinegar with water. The processes of spoilage and decay of meat are slowed down if it has previously been smeared with plenty of honey.
In the refrigerator, fresh meat spoils after 4-5 days, so it is good to turn it as quickly as possible into wine kebab or tasty roasted meat with vegetables.
It's good to know that meat with bones as well as fatty meat spoils much faster than boneless meat. Therefore, pork chops can become no good for consumption even after only 2 hours outside of the refrigerator or a refrigerated display case.
Do not eat meat that has changed its color or smelled, because you risk getting serious eating problems. Even after cooking it at high temperature (frying) you can still get food poisoning accompanied by high temperature, vomiting and diarrhea.
