I have the Illinois State certificate in food safety (yes it's stupid but I was a manager at a place that sold food for a while and had to have it) And I remember a lot of the info from the class. Which is really very basic and only serves to mak you terrified of eating at restaurants.
Anyway, as long as there's no visible mold or rot and the smell is palatable (or even acceptable) then you're good to go. For the love of god cook it through though. What we think is acceptable in meat and what the body can stand can be a pretty far distance apart.
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