Do you have to use bacon within 7 days of opening?

In this short article, we will provide an answer to the question “do you have to use bacon within 7 days of opening?” and the bacon storage.

Do you have to use bacon within 7 days of opening?

Yes, after it has been opened, bacon may be kept refrigerated for up to seven to ten days. Although the “sell-by” date on the package may have passed by that time, if the bacon is stored correctly, it will be safe to eat for many weeks after that date has passed.

Opened bacon should be stored in its original retail packaging when refrigerated; to prolong the shelf life of opened bacon, store it in a resealable plastic bag or tightly wrap it in aluminum foil or plastic wrap before storing.

When storing bacon at room temperature for a long time, is it safe to do so?

At temperatures ranging from 40 to 140 degrees Fahrenheit, bacteria grow rapidly, so bacon that has been sitting at room temperature for more than two hours should be thrown out, according to the FDA.

Bacon may be frozen to extend its shelf life even further; place bacon in the freezer before the recommended number of days for refrigerator storage is reached.

Bacon Storage: What You Should Know?

Keeping your bacon in proper storage may assist to prolong the shelf life of your bacon while also maintaining its freshness.

To begin, place it in the refrigerator or freezer as soon as possible after using it.

While raw and unopened bacon may be left out in the open, it is best to cover the package in tin foil before freezing to prevent freezer burn.

Wrapping uncooked bacon in tin foil or placing it in an airtight container before keeping it in the refrigerator or freezer can help to keep it fresh longer.

In the meanwhile, cut the cooked bacon into tiny pieces and wrap each one in paper towels before freezing them in the freezer.

Additionally, unsliced slabs of bacon may be stored in an airtight container for up to a few weeks if they are covered in aluminum foil.

Please keep in mind, however, that they should not be refrigerated, since they will soon turn rancid if they are.

Consequences of Cooking Bacon in the Open

Bacon, like many other protein or meat products, is frequently labeled with a sell-by date rather than an expiry date, similar to how eggs are labeled. It is possible to consume bacon that has beyond its sell-by date as a consequence of this.

It’s easy to tell whether your bacon has gone bad. Just look for these signs. To assess if bacon is detrimental to your health, you may use one of three methods:

  • The bacon is still edible if it maintains its natural pink color and is accompanied by white or yellow fat. If your bacon has become brown or grey and has a green or blue tinge to it, it has been spoiled. When the skin is subjected to prolonged contact with the air, a chemical reaction occurs, which results in the skin’s appearance changing color.
  • Crispy bacon will always have a distinct meaty scent to it, even when it is old. A spoiled piece of bacon will have a distinct sour, fishy, or rotting scent about it, among other undesirable characteristics. Bacterial growth and rancidity may cause an unpleasant odor to emanate from bacon products.
  • Bacon that has been properly cooked is tender, fresh, and juicy. Bacon that has not been thoroughly cooked has a slimy texture and a sticky sheen on the surface. Bacteria known as lactic acid bacteria are responsible for the formation of slime on meat.
  • It is critical to remove rotting bacon from your facility as soon as possible to prevent contaminating your other pig products. Wrap it tightly in plastic wrap and throw it away to prevent the odor from spreading around your kitchen.

If you eat low-quality bacon, what happens to your body?

Bacteria such as Staphylococcus aureus, Salmonella, Bacillus cereus, Clostridium perfringens, and Escherichia coli may be discovered in large numbers in any undercooked meat, including rotting bacon, and in any undercooked meat, including decaying bacon Bacteria give ruined bacon a sour flavor because they ferment it.

Food poisoning manifests itself in two ways: vomiting and nausea. Aside from stomach discomfort, you may also have a fever, a headache, and muscular aches.

A large number of cases of food poisoning resolve on their own, requiring no particular treatment. Symptoms such as severe stomach pain, blood vomiting, severe dehydration, a high temperature, and excessive drowsiness are possible in certain situations. Consult your doctor if you think you have food poisoning to ensure you get the proper treatment.

Is bacon OK for freezing?

Once opened, bacon may be refrigerated in its original packaging; however, to ensure optimum freshness, place the unopened package in a resealable plastic bag or tightly wrap it in cling wrap before refrigerating.

Bacon may be frozen to prolong the shelf life of the product. Bacon has an 8-month shelf life when stored in its original packaging, whereas opened or cooked bacon has a 6-month shelf life. Wrap the bacon tightly in its original packing with cling wrap or a heavy-duty freezer bag.

Nonetheless, cooking the bacon within one month after freezing is advised to maintain the flavor and texture of the product.

Bacon should be refrigerated for an additional 1 to 2 days after it has been defrosted in the refrigerator. You must cook the back quickly after it has been frozen in the microwave or cold water.

Other FAQs about Bacon that you may be interested in.

How to blanch bacon?

Can you mix bacon grease and vegetable oil?

How long can cooked bacon be left out of the fridge?


In this short article, we provided an answer to the question “do you have to use bacon within 7 days of opening?” and the bacon storage.