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[quote=Anonymous]You're fine.  USDA is very conservative.  They have to imagine all of the worst cases piled on top of each other.

From your link: pathogenic bacteria - the ones that will make you sick - only multiply at temps over 40 degrees.  Spoilage bacteria - which smell bad and can make the meat taste bad, but won't result in food-borne illness - can multiply below 40 degrees but at a much slower rate.

In other words, the fact that you kept it refrigerated means you are unlikely to get any sort of serious illness.  It'll smell and taste bad LONG before it'll make you sick.  If it had been left out at room temperature, that's a different story: it can develop dangerous levels of food-borne illness types of bacteria without any smell.

Also from your link: those "short but safe time limits will help keep home-refrigerated food from spoiling".  Again, per their definitions earlier, spoilage means it'll smell and taste bad but not result in food-borne illness.  And, HELP.  There is a huge range of times that will result in spoilage: depending on how old the chicken was when you bought it, storage conditions, and many others.  The sell-by date is a much better guide here than the duration in your fridge (and even that date assumes 2-3 additional days in your fridge).[/quote]

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