The longevity of food in the fridge without an "expiry date" can vary depending on the type of food and its initial freshness. In general, refrigeration helps slow down the growth of bacteria, which can cause food to spoil, but it doesn't stop it entirely. Here are some general guidelines for common foods:
Fresh vegetables and fruits: Most fresh produce can last anywhere from a few days to a couple of weeks in the fridge. Some delicate fruits and leafy greens may wilt or spoil more quickly.
Cooked leftovers: Cooked food, such as soups, stews, and casseroles, can typically last 3 to 4 days in the fridge.
Meat and poultry: Raw meat and poultry should ideally be consumed or frozen within a few days of purchase. Cooked meat can last 3 to 4 days in the fridge.
Fish and seafood: Fresh fish and seafood are best consumed within 1 to 2 days of purchase. Cooked fish can last up to 3 days in the fridge.
Dairy products: Milk, yogurt, and soft cheeses may last around a week or slightly longer, while hard cheeses can last for several weeks.
Eggs: Fresh eggs can last 3 to 5 weeks in the refrigerator.
It's essential to use your senses (sight, smell, and taste) to assess the freshness of food. If the food looks or smells off, or if you notice any unusual texture or taste, it's best to discard it to avoid potential foodborne illnesses.
Remember that these are general guidelines, and individual factors such as how the food was stored, the temperature of your fridge, and the original quality of the food can all influence its shelf life. When in doubt, it's better to err on the side of caution and discard food that you suspect might be spoiled. Additionally, always follow any specific storage recommendations provided by the food manufacturer or health authorities.