Is it safe to eat pig blood that has been stored for seven days?

Generally speaking, whether pig blood that has been stored for seven days is still edible depends on the storage method and its condition. It may be cautiously consumed if it has been sealed and refrigerated throughout and shows no signs of spoilage; however, it must not be eaten if stored at room temperature or if spoilage has occurred. Detailed analysis is as follows:

If the pig blood was promptly placed in a sealed container after purchase and refrigerated at 0–4°C, and after seven days shows no odor, maintains a firm and compact texture without crumbling, has no slimy surface, and appears normal in color, it is generally safe to eat. Low temperatures help inhibit bacterial growth, and sealing prevents cross-contamination. The pig blood must be thoroughly heated until fully cooked before consumption.

If the pig blood was not stored in a sealed container, left at room temperature for more than two hours, or exhibits signs of spoilage after seven days—such as sour or unpleasant odors, soft and disintegrating texture, slimy surface, or darkened or grayish color—it should not be consumed. At this point, harmful bacteria may have proliferated significantly, and ingestion could easily lead to gastrointestinal discomfort.

For daily storage, pig blood should be sealed and refrigerated as soon as possible, and it is recommended not to keep it refrigerated for more than 3–5 days. When purchasing, choose fresh pig blood with no off-odors and a firm texture. Always carefully inspect its quality before eating and ensure it is thoroughly cooked to avoid health risks due to improper storage or spoilage.