Bacon, with its irresistible salty flavor and perfectly crisp texture, is a beloved staple in many households. Coleman Natural Hickory Smoked Uncured Bacon is a popular choice, and it’s no wonder considering Americans devour approximately 18 pounds of bacon per person annually! Often, bacon disappears quickly after a grocery run.
However, life happens, and sometimes bacon gets relegated to the refrigerator’s depths or we simply buy more than we can use immediately. This leads to the inevitable question: has my bacon gone bad, or is it still safe to eat?
Despite bacon being cured with natural ingredients and smoked without artificial additives, it’s not immune to spoilage. To help you determine if your bacon is safe to consume, we’ll explore packaging details and the key signs that indicate it’s time to discard your bacon.
First Step: Check the Date on the Package
Before examining individual bacon strips, always check the packaging for a date. While the USDA doesn’t mandate date labeling for bacon, many manufacturers include a “use by” or “sell by” date as a helpful guide.
These dates can appear in various formats, sometimes even as a Julian date code. This code is a five-digit number in the format XX-XXX. The first two digits represent the year (e.g., 24 for 2024), and the last three digits indicate the day of the year (001 for January 1st, 365 for December 31st). For example, 24-025 translates to January 25, 2024.
Once you locate the date, identify whether it’s a “sell by” or “use by” date, as most bacon packages will feature a “sell by” date.
What’s the difference between these dates?
A “sell by” date is primarily for retailers to manage inventory and ensure fresh product rotation. If your bacon has a “sell by” date, aim to use it within one week of that date, or consider freezing it for up to a month for longer storage.
On the other hand, a “use by” date (or “best if used by” date) signifies the point at which the bacon’s quality may start to decline. The USDA recommends discarding bacon that has surpassed its “use by” date to ensure food safety and quality.
Inspect the Bacon Packaging Carefully
Even if the date is still within the “use by” or “sell by” timeframe, your bacon could still be bad. Package integrity is crucial. Damage during transit or handling can compromise the vacuum seal.
Date labels are based on the assumption that bacon is properly vacuum-sealed and stored. If the packaging is compromised and air has entered, the spoilage process may have already begun, regardless of the date.
Before buying bacon, visually inspect the package to confirm it is tightly sealed and shows no signs of damage or spoilage. Look for tears, punctures, or excessive liquid inside the packaging, which could indicate a compromised seal.
Four Key Signs of Spoiled Opened Bacon
Even when you purchase fresh bacon and store it correctly, it won’t last indefinitely. Here are four easy-to-detect signs that your refrigerated bacon has likely gone bad:
1. Unpleasant Odor
Fresh, good bacon should have a mild, slightly smoky scent characteristic of cured and smoked meat. It should not possess a strong, off-putting, or rancid smell.
If you detect a sour, pungent, or sulfuric odor, your bacon has likely spoiled. This foul smell is a byproduct of microbial activity. Bacteria, yeast, and fungi break down the bacon, producing volatile compounds that create these unpleasant aromas.
Sometimes, bacon’s inherent smoky scent can mask subtle off-odors in the early stages of spoilage. Therefore, if you are unsure about the smell, always check for other spoilage indicators as well.
2. Slimy Texture
Bacon that is safe to eat should have a slightly moist but firm texture. It should not feel slimy or sticky to the touch. A slimy surface is a strong indication of bacterial growth.
The slime is not just water release; it’s a biofilm produced by certain types of bacteria as they proliferate and break down the meat proteins and fats. This slimy texture is a clear warning sign that the bacon is no longer safe to consume.
If your bacon feels slimy, it is highly probable that it’s been colonized by bacteria. Discard it to avoid potential foodborne illness.
3. Discoloration
Fresh, uncooked bacon exhibits a characteristic color profile of white fat streaked with vibrant pinkish-red meat. This appealing color is a sign of freshness. However, spoiled bacon often undergoes color changes.
If your bacon has developed a green, grayish, or brownish hue, this discoloration is a strong indicator of spoilage. These color changes are often caused by the growth of bacteria and/or fungi, which alter the pigments in the meat.
Discoloration is a clear visual cue that the bacon is no longer safe to eat. If you observe these color changes, discard the bacon immediately.
4. Visible Mold Growth
While many spoilage microorganisms are invisible to the naked eye, some fungi, specifically molds, can form visible colonies on the surface of bacon. Mold growth is an unmistakable sign of spoilage. According to the USDA, mold spores are readily visible.
If you see any fuzzy, cottony, or powdery growth of any color (white, green, black, etc.) on your bacon, it is definitely spoiled and should be discarded immediately.
Even if you are tempted to cut off the moldy part and use the rest, this is not recommended. Mold growth on the surface often indicates that fungal hyphae have penetrated deeper into the bacon, even if not visible. Mycotoxins, harmful substances produced by molds, can also be present throughout the product. It’s best to discard the entire batch to avoid health risks.
How Long Does Opened Bacon Last?
Now that you know how to identify bad bacon, you might be wondering about its shelf life after opening.
Once you open a package of bacon, it’s exposed to air and the microorganisms present in the environment. Even resealing the package doesn’t stop the spoilage process initiated by this initial exposure. Opened bacon is best consumed within one week when refrigerated, according to sources like AllRecipes.
This timeframe assumes proper refrigeration at 40°F (4°C) or below. To maximize freshness, store opened bacon in an airtight container or resealable plastic bag in the refrigerator.
Freezing Bacon for Longer Storage
Freezing is an effective way to extend bacon’s shelf life.
- To freeze bacon, seal it in an airtight plastic bag, removing as much air as possible, and place it in the freezer.
- Properly sealed, uncooked frozen bacon can maintain good quality and flavor for up to one month.
- While bacon can technically remain frozen for longer than a month at 0°F (-18°C) or lower, extended freezer storage can lead to quality degradation, including dryness, freezer burn, and flavor changes. For optimal quality, use frozen bacon within a month.
If you find yourself with excess bacon, consider incorporating it into various dishes beyond breakfast. Bacon is versatile! Corn and Bacon Chowder makes a quick and satisfying weeknight meal, and Air Fryer Bacon-Wrapped Sweet Potatoes are a delicious snack. For a quick lunch, try an Herb Pork Cubano Sandwich.
“We’re just like the average consumer. We want to know where our food comes from; we want healthy, safe, delicious food and we want the animals to be raised with care and have a positive impact on the community and the environment.”
Jared Schilling, New Back 40 Family Farm
How Long Does Cooked Bacon Last?
Cooked bacon has a shorter refrigerated shelf life than uncooked bacon.
Once cooked, bacon will last for approximately four to five days in the refrigerator, according to sources like Southern Living. Ensure it’s stored properly in an airtight container to maintain quality and prevent bacterial contamination.
If you have leftover cooked bacon that you won’t consume within a few days, freezing is an option. Frozen cooked bacon can retain its flavor and texture for about a month.
There are numerous creative ways to use leftover cooked bacon. Beyond a simple snack, it adds savory depth to baked goods like Savory Bacon and Cheddar Cheese Scones, Maple Bacon Coffee Cake, and Bacon Chocolate Chip Cookies.
Preventing Bacon Spoilage
To enjoy bacon at its best and minimize waste, proper storage is key.
Always refrigerate or freeze both cooked and uncooked bacon. Low temperatures significantly slow down microbial growth, extending shelf life. If storing cooked bacon, allow it to cool to room temperature before refrigerating or freezing.
Airtight storage is crucial. When refrigerating or freezing bacon in plastic bags, squeeze out excess air before sealing. Using sealed storage containers is also highly recommended for optimal protection against air exposure and moisture loss.
Best Practices for Storing Cooked Bacon
- Short-term storage (within a few hours): To keep cooked bacon warm and crisp for a short period, use a low oven (200ºF or 93°C). Place bacon on a baking rack in the oven until serving.
- Medium-term storage (4-5 days): For refrigerated storage, allow cooked bacon to cool to room temperature, then store it in a shallow, airtight container or bag at 40ºF (4°C) or below.
- Long-term storage (up to 1 month): Freezing is ideal for longer storage. Cool cooked bacon to room temperature, seal it in an airtight bag, and freeze.
Risks of Eating Bad Bacon
Consuming spoiled bacon carries the risk of foodborne illness, often referred to as food poisoning. This occurs when bacon is contaminated with harmful microorganisms like bacteria, viruses, parasites, or their toxins.
Symptoms of foodborne illness can vary but often include nausea, vomiting, diarrhea, stomach cramps, and fever. In severe cases, food poisoning can lead to hospitalization.
Minimizing the risk of foodborne illness from bacon involves:
- Paying attention to “use by” and “sell by” dates.
- Observing the signs of spoilage (smell, texture, color, mold).
- Purchasing high-quality bacon from reputable brands.
- Practicing proper storage techniques.
If you experience symptoms of foodborne illness after consuming bacon or any other food you suspect may be contaminated, seek medical attention promptly.
Choose High-Quality, All-Natural Bacon
When purchasing bacon, opt for high-quality, natural options with minimal, recognizable ingredients, such as Coleman Natural bacon products, including Sugar-Free Applewood Smoked Uncured Bacon.
Coleman Natural bacon is made from animals raised crate-free on American family farms, without antibiotics or added hormones, and is American Humane Certified Pork. Choosing quality bacon contributes to both better taste and reduced risk of spoilage due to careful processing and handling.
Explore more articles like this:
This article was originally published on February 4, 2022, and has since been updated.
