Deli meat, also known as lunch meat or cold cuts, is a convenient and versatile ingredient for quick meals and snacks. From sandwiches to salads, deli meat like turkey, ham, salami, and bologna can be used in countless recipes. However, like all perishable foods, deli meat has a limited shelf life, and knowing How Long Is Deli Meat Good For is crucial for food safety and preventing spoilage. Before you stock up on your favorite cold cuts, it’s important to understand how to properly store them and how long they will last to ensure you use them while they are still fresh and safe to eat.
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Pre-Packaged Deli Meat Shelf Life in the Refrigerator
Unopened, pre-packaged deli meat, when stored correctly in the refrigerator, can last for approximately two weeks, according to the USDA. This extended shelf life is attributed to the preservatives used in deli meat production, such as sodium nitrate and salt. Dr. Vanessa Coffman, program director at Stop Foodborne Illness, explains that these additives reduce available water in the meat and within bacteria, creating a hostile environment that inhibits the effective growth of spoilage and pathogenic microorganisms.
Shelf Life After Opening the Package
Once you open the package of deli meat, the shelf life reduces significantly. Opened deli meat will typically last for only three to five days in the refrigerator.
Freshly Sliced Deli Meat Shelf Life
Freshly sliced deli meat from the deli counter has the same refrigerator shelf life as pre-packaged deli meat once opened. It is also best consumed within three to five days. Dr. Catie Beauchamp, Vice President of Food Science, Quality, and Safety at ButcherBox, notes that this is because both types of deli meat are exposed to air and handling once opened or sliced, introducing new bacteria. This timeframe assumes proper refrigeration of the deli meat.
Optimal Deli Meat Storage Methods
To maximize both the quality and safety of deli meat, refrigeration is key from the moment you purchase it. It’s crucial to minimize the time deli meat spends at room temperature. Dr. Coffman advises against leaving deli meat at room temperature for more than two hours, including travel time from the store to your home. After two hours in the temperature danger zone, which is between 40 and 140 degrees Fahrenheit, bacteria can multiply rapidly, increasing the risk of foodborne illness.
Maintaining a refrigerator temperature at or below 40 degrees Fahrenheit is essential for all perishable foods, including deli meat, according to Dr. Coffman. Using an external thermometer can help verify the temperature if your refrigerator lacks a built-in thermometer. The back of the refrigerator is generally the coldest area, while the door is the warmest. Therefore, storing deli meat as far back in the refrigerator as possible is recommended to keep it at the optimal temperature, as Dr. Coffman suggests.
Deli meat can be stored in its original packaging, which is designed by food scientists for this purpose. If you transfer the deli meat to a different container, Dr. Coffman recommends labeling the new container with the purchase date and the date it was opened to keep track of its freshness.
Safe Handling Practices
To further extend the freshness and safety of deli meat, only remove it from the refrigerator when you are ready to use it, advises Dr. Beauchamp. It’s also important to handle deli meat with clean hands and only touch the slices you intend to use, minimizing contamination and preserving the shelf life of the remaining product.
Deli Meats with Extended Shelf Life
Certain types of deli meats naturally last longer than others. Dr. Beauchamp points out that fermented deli meats like pepperoni and salami, as well as dried deli meats such as capicola or prosciutto, have a longer shelf life. This is because fermentation lowers the pH of the meat, and drying reduces moisture content. Both processes create an environment less conducive to bacterial growth.
For example, unopened pepperoni and Genoa salami can last indefinitely in the refrigerator, according to the USDA, showcasing the extended shelf life of certain processed deli meats.
Freezing Deli Meat for Longer Storage
For long-term storage, freezing deli meat is a safe and effective option. Dr. Coffman states that freezing deli meat poses no food safety risks as long as the freezer is set to 0 degrees Fahrenheit and maintains power. Freezing in the original packaging is preferable; however, if the packaging is thin, placing it inside a freezer-safe container can prevent freezer burn and maintain quality, suggests Dr. Beauchamp.
For optimal quality, frozen deli meat should be used within one to two months. Freezing for longer periods may lead to freezer burn, according to Dr. Coffman. (Deli meat sold frozen is an exception, having a shelf life of up to six months, notes Dr. Beauchamp.) While freezing stops microbial growth, it’s crucial to remember that this is temporary. Once thawed, bacteria can resume growing at the same rate as before freezing, as Dr. Coffman explains. Therefore, thawed deli meat should be handled with the same precautions as fresh deli meat.
Recognizing Spoiled Deli Meat
Your senses are valuable tools for determining if deli meat has gone bad. Dr. Coffman advises that changes in color, smell, or texture are key indicators that deli meat is no longer safe to eat. Discard deli meat if it exhibits a different color, an off odor, or a slimy or sticky texture. It’s crucial to avoid tasting deli meat to check for spoilage, as harmful pathogens like Listeria, which can be particularly dangerous for pregnant women, young children, and individuals with weakened immune systems, may be present without being detectable by taste, smell, or sight.
By understanding how long is deli meat good for and following proper storage and handling guidelines, you can safely enjoy this convenient food while minimizing the risk of foodborne illness and waste.
