In the past pork was particularly susceptible to contamination by trichinella cysts, rather than the usual food poisoning bacteria. But today modern husbandry and stringent inspection ensure that pork is unlikely to be infected. The only pork that might go off slightly quicker than other types of meat is very fatty pork, but most pork nowadays is so lean that there is no risk of the fat becoming rancid.
As with all meat, pork should be stored loosely wrapped in the coldest part of the refrigerator, where the temperature should be 0-5C. If it is placed in a rigid plastic container with a sealed top, this should not be opened until required. Otherwise, discard the original wrapping from the meat, re-wrap it loosely in greaseproof paper or foil, and put it on a plate to catch any blood that comes out of the meat. You can then keep the pork for up to two days. Always store raw meat well away from cooked foods in the refrigerator.
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