Vegetables – Storing vegetarian sausages

My answer to the other question still applies: vacuum packing will not prevent most foodborne pathogens from multiplying. In the case of chicken, it will stop campylobacter (which needs small amounts of oxygen) but will not stop salmonella or listeria.

Here's how you can determine if thawed, previously frozen chicken is still safe to eat:

• When freezing, marking the freezing date on masking tape and stick it on the package
• When thawing, mark the thawing date similarly
• To determine if it's still good: subtract the freezing date from the original expiration date, and see if it's been that many days since you thawed it

This method works because spoilage is halted by freezing... but not reversed. Once you thaw, the process picks back up where it left off. A few days in the fridge after thawing should be fine, assuming you don't wait until right before expiration to freeze the chicken.

I had a similar issue just recently, where my apartment lost power for twelve hours before being restored. With the doors closed for the entire time, the temperature raised only a few degrees, even the milk had no difference in taste, with it only being cool as opposed to cold like usual. Like yourself, it was also at the peak of summer.

Fridges are usually pretty well insulated (as they'd have to be, or else the motors would never stop running to keep cool during the peak of summer), so outside of the eggs, if it was never opened, I wouldn't be too concerned. I only put a caveat on eggs because as someone that cant' stand eggs, I never buy them, and hence have no knowledge of how susceptible to temperature changes they are.

EDIT: Personal opinion. Do not take this as a green light to start making bacon omelettes with a big heaping glass of milk today.