There are about 2,000 Salmonella species. Freezing doesn't kill this microorganism but it is destroyed by thorough cooking. Salmonellae must be eaten to cause illness. They cannot enter the body through a skin cut. Cross contamination can occur if raw meat or its juices contact cooked food or foods that will be eaten raw such as salad.
Fresh veal is kept cold during distribution to retail stores to prevent growth of bacteria.
If possible, put packages of veal in disposable plastic bags, to contain leakage which could cross contaminate cooked foods or produce. Take veal home immediately and refrigerate it at 40 degrees. Use veal chops and roasts within 3 to 5 days, and ground veal or stew meat within 1 to 2 days. You may freeze veal at 0 degrees. If kept frozen, veal will be safe indefinitely, although the quality can be affected with extended freezing.