How to Tell if Bacon Has Gone Bad

Many of us have a penchant for bacon, celebrated for its crunch, saltiness, and overall delectable taste. However, doubts about its freshness can sometimes arise. Facing a scenario where the bacon package you’ve opened isn’t as fresh as you presumed, you may wonder what steps you should take next.

There’s widespread awareness about the hazards tied to the ingestion of raw, inadequately cooked, or deteriorated foods, especially when it comes to meat products. It’s a scenario laden with risks that are best steered clear of.  On a brighter note, assessing the edibility of that tempting bacon waiting in your refrigerator is relatively straightforward. Here is how you can tell if bacon has gone bad.

Thoroughly Examine the Packaging

Despite being within the “use by” or “sell by” time frame indicated on your package, there’s still a chance your bacon isn’t good. Why? It’s possible the packaging was punctured or damaged during transit to the store.

The provided dates assume that the bacon is adequately vacuum sealed and kept. Manufacturers typically use x-ray inspection systems like those from TDI Packsys to detect any damage and ensure the safety of their products before it leaves their warehouse. Should air infiltrate the package, it initiates the deterioration process. Inspect the bacon packaging carefully before buying to ensure it is intact and shows no signs of spoilage. If you find any imperfections, avoid buying that particular package.

It’s Moldy

Numerous bacteria, yeasts, and fungi are not visible without magnification, yet certain fungi can develop on bacon’s surface. The USDA notes that mold spores are entirely visible to the eye. If you observe any mold or unusual growths on your bacon, it clearly shows that it has spoiled.

While removing the moldy portion and using the remaining bacon might seem tempting, this approach is not advisable. Visible growth indicates the likely presence of fungi within the entire piece of bacon, not just on the surface where you can see it.

Changed Color

You may wonder if it’s safe to eat bacon that has turned brown before cooking. Food safety authorities advise discarding bacon that shows any color changes. Normally, pork bacon is pinkish-red with fat marbling, and turkey bacon presents a similar pink hue. A shift to brown, gray, or green suggests the potential presence of bacteria. This precaution also applies to cooked bacon that shows signs of discoloration.

Touch

Quality bacon is tender, newly made, and damp. Inferior bacon possesses a slimy texture and exhibits a glossy coating. The formation of slime on meat is a result of lactic acid bacteria.

It is advisable to discard tainted bacon promptly to avoid its effects on your other meat items. Ensure it is securely wrapped in plastic before disposal to hinder any odors from permeating your kitchen.

Smell

Unopened or served bacon typically emits a delightful aroma, reminiscent of fresh meat. Yet, if it begins to emit a sharp, strange, and unpleasant odor, as though it is decaying, this signifies that the bacon has become contaminated with bacteria and is no longer fit for consumption. It must be thrown away without delay.

Endnote

Identifying unsuitable bacon is straightforward. Recognizing certain indicators, including an off scent and a tacky consistency, enables swift distinction between fresh and deteriorated bacon. Implementing correct storage techniques is essential to extend the lifespan of bacon while maintaining its premium condition. For access to the freshest bacon, it’s vital to examine the sell-by date and opt for the product that has been most recently stocked.