Buzz
Comprehensive instructions on the shelf life of bacon in refrigeration and freezing, alongside common indicators of spoiled bacon
You're eagerly anticipating frying up that bacon you have stored in the fridge, but you're unsure of how long it's been there. Days? Weeks? Months? Consuming spoiled bacon can ruin your entire day, but how can you tell if bacon is still safe to eat? What are the warning signs? Before opening that package, review our straightforward indicators that your bacon might have spoiled, along with our advice on refrigeration, freezing, and disposal of bacon.
Key Points to Note
- Check the expiration date or recommended consumption date on the bacon's packaging, and consume the bacon either before the expiration date, or within 7 days after the recommended consumption date.
- Inspect the bacon for green, gray, or brownish discoloration, mold patches, or a slimy texture, all of which are indications of spoiled bacon.
- Smell your bacon and watch out for a sour or rotten odor – even a slight unpleasant smell signifies spoiled bacon.
- Keep your bacon in an airtight container for up to 7 days in the refrigerator, or for up to 4 months in the freezer. Dispose of spoiled bacon in an airtight freezer bag.
Procedures
Indications of Spoiled Bacon
Inspect the expiration date on the bacon packaging. Look for either a “sell by” or “use by” date, and compare it with the current date. Avoid consuming any bacon past its “use by” date. However, bacon can still be consumed up to 7 days after its “sell by” date if stored correctly.
- Keep in mind that properly frozen bacon can last well beyond its 'sell by' or 'use by' dates.
- Additionally, ensure the packaging is intact with no holes or tears, as this can expose the bacon to bacteria and lead to premature spoilage.
Check for a sour odor. Open the bacon packaging and take a sniff. Spoiled bacon emits a distinct sour smell. If there's even a hint of a rotten or unpleasant odor, discard the bacon. Fresh bacon has a subtle, savory aroma that's unmistakable.
Examine the bacon for any changes in color or appearance. Take the bacon to a well-lit area and remove it from its packaging. Fresh, uncooked bacon appears light pink and white, while precooked bacon has darker red hues. If your bacon matches these descriptions, it's safe to eat. However, if you notice green patches (indicating mold) or a dull gray or brown color, it's not safe for consumption.
Feel the texture of the bacon. Fresh bacon typically has a dry or slightly rough texture, with possible condensation or juices on the surface. Spoiled bacon, however, often feels slimy and sticky due to the growth of lactic acid bacteria, which breaks down the bacon. Always handle raw meat with clean hands and wash hands thoroughly afterward.
- Always handle raw meat with clean hands, and be sure to wash your hands afterward, as well.
What is the Shelf Life of Bacon in the Refrigerator?
Keep uncooked bacon refrigerated for up to a week. Transfer opened bacon into an airtight container such as a sealed freezer bag or tupperware, and store it in the refrigerator at 40 °F (4 °C) or lower for up to a week after opening.
- If the original packaging remains sealed, the bacon can be kept until 7 days past the “sell-by” date or until the “use-by” date.
Prolong the freshness of cooked bacon in the refrigerator for an additional week. Increase the shelf life of your bacon by cooking it before the expiration date, then store it in an airtight, resealable container in the refrigerator. Also, wrap bacon strips in a paper towel to absorb excess grease, preventing sogginess during refrigeration.
- The shelf life of bacon varies depending on its preparation. Bacon strips last approximately one week in the fridge and up to six months in the freezer, while bacon bits last around six weeks in the fridge and six months in the freezer.
What is the Freezer Life of Bacon?
Freeze bacon safely at 0 °F (−18 °C) indefinitely. However, bear in mind that although bacon can be frozen indefinitely while remaining safe to eat, its quality begins to decline after approximately four months, so it's advisable to use it before then.
How to Defrost Frozen Bacon
Thaw frozen bacon in the refrigerator, cold water, or using the microwave. Avoid defrosting bacon at room temperature. Instead, place frozen bacon in the fridge overnight, or utilize the defrost function on your microwave by inputting the approximate weight. Alternatively, place the frozen bacon in a sealed container and submerge it in a cold water bath for a few hours.
- Bacon can also be safely cooked directly from frozen if you're short on time.
Discard bacon that has been above 40 °F (4 °C) for over 2 hours. Avoid leaving bacon out at room temperature for too long, as it may harbor harmful bacteria. Whenever feasible, store bacon in a cool, airtight environment.
- When grocery shopping, leave selecting your bacon until last, and do so just before checkout to minimize the time it spends unrefrigerated.
How to Dispose of Bacon
Dispose of spoiled bacon in a freezer bag, and discard it outside. Avoid leaving spoiled bacon exposed in your kitchen garbage, as it can emit unpleasant odors. To properly dispose of spoiled bacon, place it (along with its original packaging) in a freezer bag and discard it in an outdoor trash can if possible. Otherwise, keep the bag in the freezer and dispose of it on garbage pickup day.
Store bacon fat in a sterilized jar in the refrigerator or freezer. Instead of disposing bacon fat down the drain, where it can cause clogs, strain it into a sterilized jar. Let it solidify overnight, then refrigerate for up to 3 months or freeze indefinitely. Use it to enhance the flavor of dishes like vegetable stir-fries or as a substitute for shortening.
- If you don't plan to use the bacon fat, let it cool, then dispose of it in a disposable plastic container and discard.
Pointers
Cautions
- Consuming spoiled bacon can lead to food poisoning, causing nausea, fever, or other illnesses.
- Staphylococcus aureus is a common cause of food poisoning, as it is not affected by salt in cured meats, giving a false impression of safety due to the salt content.
