Bacon is a popular breakfast food that is made from cured pork belly. Like any other food, it is important to handle bacon safely to avoid the risk of foodborne illness. One of the key factors to consider when handling bacon is how long it can sit out before it becomes unsafe to eat.
According to the United States Department of Agriculture (USDA), perishable foods such as bacon should not be left out at room temperature for more than two hours. This is because bacteria can grow rapidly in the “danger zone,” which is between 40°F and 140°F. When food sits out in this temperature range, it can quickly reach levels of bacteria that can cause illness.
If bacon is left out at room temperature for more than two hours, it should be discarded. This is because it has likely reached unsafe levels of bacteria and could cause foodborne illness if consumed. It is important to note that this two-hour time limit applies regardless of whether the bacon has been cooked or not. Even if the bacon has been cooked, it should still be refrigerated or frozen if it is not going to be eaten immediately.
To extend the shelf life of bacon, it should be refrigerated or frozen promptly after purchase or use. In the refrigerator, bacon can be stored for up to a week before it should be cooked or frozen. If bacon is going to be stored in the freezer, it should be wrapped tightly in foil or plastic wrap and placed in an airtight container or freezer bag. Frozen bacon can be stored for up to six months before it should be used or discarded.
It is also important to cook bacon to the proper temperature to reduce the risk of foodborne illness. The USDA recommends cooking bacon to an internal temperature of 145°F to kill any harmful bacteria. This can be achieved by cooking bacon on the stovetop or in the oven until it is crispy and browned.
In addition to following safe handling and cooking practices, it is important to trust your senses when it comes to determining whether bacon is safe to eat. If bacon has a sour or off odor, or if it appears slimy or discolored, it should be discarded. These are all signs that bacteria has started to grow and the bacon is no longer safe to eat.
In summary, bacon should not be left out at room temperature for more than two hours to avoid the risk of foodborne illness. If bacon has been sitting out for more than two hours, it should be discarded. To extend the shelf life of bacon, it should be refrigerated or frozen promptly after purchase or use, and cooked to the proper temperature of 145°F. Trust your senses when determining whether bacon is safe to eat, and discard any bacon that has a sour or off odor, appears slimy or discolored.