Proper handling and refigeration goes a long way to keep food fresh. Problems and spoilage is a handling issue.
I cook Latin food from time to time. I made a Quart of Sofrito. I washed and purried, Peppers, Onions, Garlic, Tomatoes and Cilantro, all Raw. I used what I needed , placed the rest in a Jar and stuck it in the Back of the Refer until the next time I needed it. By the " Book " aka USDA...It should have spoiled in 3-5 Days and should be tossed...I went to make Arroz con Pollo yesterday and my wife reminded me there was Sofrito in the Refer. I checked it...It has been 6 MONTHS since the last dish I made! The Sofrito was as fresh and tasty as the day it was made!!! True, Sofrito is not Meat, but with proper handling, the BOOK is a useful tool but still just a Guidline...JJ