Theres nothing like a long marinated, slow-roasted pork shoulder finally out of the oven with fall-off-the-bone tenderness. One simple pleasure in life is bacon that has been smoked twice and then browned in a hot pan with a little olive oil and the bacon’s own fat. However, theres nothing like food poisoning to ruin a great meal.
Most people agree that eating uncooked pork can make you sick because it contains bacteria like Trichinella spiralis, salmonella, and Listeria. These parasites can cause stomach pain, trouble digesting food, and flu-like symptoms like tiredness, soreness, and general discomfort.
Microscopic tapeworms cause Trichinella spiralis infections that are very bad. These tapeworms can start digging anywhere from one day to a week after a meal. Although treatable, trichinosis could be an eight-week ordeal before you start feeling like yourself. Trichinosis isn’t as big of a problem in the Global North because of modern farming methods, but it still kills about 28,000 people a year. As dangerous as raw pork can be, it’s just as easy for cooked pork to be bad for you.
When people defrost meat, one of the biggest mistakes they make is thinking it’s safe to eat before they know how long the meat really lasts in the fridge. Here is a list of surefire ways to tell if your pork has gone bad before, during, and after cooking it to save you the trouble.
Frozen pork can last in the freezer for months, but it doesn’t last forever. Eventually it will deteriorate in quality and become unsafe to eat. Knowing how to identify signs of spoiled frozen pork is important to prevent foodborne illness.
This article covers everything you need to know to determine if your frozen pork has gone bad You’ll learn how to inspect the pork, what changes to look for, safe storage times, and how to tell if thawed pork is spoiled Follow these guidelines and you can enjoy frozen pork safely.
Overview of Pork Safety
Before freezing, remember that raw pork can contain harmful bacteria like salmonella Proper handling when preparing pork is key
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Cook to an internal temp of 145°F to kill bacteria and parasites
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Prevent cross-contamination by keeping pork separate from ready-to-eat foods
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Refrigerate within 2 hours; use within 3-5 days once thawed
Follow safe storage times for frozen pork too. If pork is kept frozen too long, the quality declines. Freezing also doesn’t kill bacteria – it just preserves it. So inspect pork closely once thawed.
How To Tell If Frozen Pork Has Gone Bad
Watch for these signs that indicate frozen pork has spoiled:
Discoloration – Pork should be pink or light red when frozen. Gray, brown or greenish tinges indicate spoilage.
Freezer Burn – Dry, brown leathery spots mean the pork has freezer damage. Trim affected parts after thawing.
Off Odors – A foul, cheesy, sour or ammonia smell means the pork has gone bad. Do not use if odors persist after thawing.
Soft Textures – Pork that feels slimy or mushy when still partially frozen has spoiled. Discard if excessively sticky or soft.
Expired Date – Always check package dates. Use frozen pork within 6-12 months for best quality. Discard if date is exceeded.
After Cooking – Cooked pork that is dry or rubbery has lost quality from being frozen too long. Toss if taste and texture seem off.
Rely on multiple signs rather than just one to determine if frozen pork has gone bad. The pork may exhibit more than one of these indications of spoilage.
How Long Does Frozen Pork Last?
The timeframe for how long pork stays good frozen depends on the cut and type:
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Raw pork chops/roasts: 6-12 months
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Raw ground pork: 3-4 months
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Cooked pork: 2-3 months
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Cured ham: 1-2 months
These timeframes are for pork stored constantly at 0°F. Use frozen pork within these times for best quality and food safety. Discard if dates are exceeded.
Tips For Freezing Pork Properly
To extend the freezer life of pork:
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Chill raw pork in the fridge before freezing.
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Wrap tightly in plastic wrap, foil or freezer bags. Remove as much air as possible.
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Label packages with date and contents. Use oldest pork first.
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Freeze pork immediately at 0°F or below. Do not allow to sit in fridge more than 2 days.
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Separate pork chunks to allow air flow and prevent freezing into a solid block.
Proper prep and freezing methods help pork stay fresh longer in the freezer.
How To Tell If Thawed Pork Has Gone Bad
In addition to inspecting frozen pork, you also need to check thawed pork closely:
Appearance – Thawed pork should still be pink/red. Gray, brown or greenish hues indicate spoilage.
Texture – Good just-thawed pork will be firm and damp. Slippery, sticky or mushy textures mean deterioration.
Odor – Thawed pork gives off light fresh odors. Foul, sour or ammonia smells mean it’s bad.
Expiration – Only refreeze thawed pork if it was thawed safely in the fridge and was used within 3-5 days.
Cooking – Discard thawed pork that smells bad or feels slimy/soft when cooking.
Since bacteria can grow once thawed, inspect pork closely before cooking or refreezing. When in doubt, throw it out.
What To Do If Pork Smells Bad When Cooking
If thawed pork gives off an unpleasant, sour odor or the raw meat appears gray, do not cook or consume it. The pork likely has high microbial levels or toxins cannot be destroyed through cooking.
Discard the pork immediately and remove any parts that may have touched the spoiled pork, like marinades or rubs. Wash any surfaces, plates, and utensils that have come in contact with the bad pork using hot soapy water.
Do not taste pork or rely on cooking methods to determine if it is spoiled. Only your eyes, nose and fingers can accurately determine if thawed pork has gone bad. When in doubt, play it safe and throw it out.
How To Store Pork To Prevent Spoilage
Proper storage is key to maintaining freshness and preventing spoilage of pork:
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Keep raw pork refrigerated at 40°F or below for just 2-3 days before freezing.
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Freeze cuts in airtight packaging with all air removed.
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Thaw frozen pork safely in the refrigerator, cold water, or microwave. Never at room temp.
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Cook or refreeze thawed pork within 3-5 days. Discard if older.
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Divide large roasts into smaller portions for quick, even thawing and cooking.
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Use oldest frozen pork first and check dates periodically. Discard expired pork.
Following safe temps, storage times, and thawing methods helps pork stay fresh longer and reduces risks from bacteria.
The Takeaway On Identifying Bad Frozen Pork
Checking for signs of spoilage and understanding proper storage times allows you to determine if frozen pork is still safe and wholesome. Examine the color, smell, texture and expiration date closely. Discard pork with off or abnormal characteristics.
Employ these handy guidelines, and you can enjoy tasty pork dishes using frozen meat with full confidence in its freshness and safety. Being able to identify bad pork gives you peace of mind and prevents foodborne illnesses.
It’s past its expiry date
That notice on your pork that says “expiration date” isn’t just there for looks or as a suggestion. Its your first real clue as to whether your meat is spoiled. The pork’s sell-by or expiration date, which is usually three to five days after you buy it, should be a good sign for your grocery store to take something off the shelves. However, these things do get missed sometimes.
Also, do not mix up the “sell-by” date with the “use-by” date. The “use-by” date tells you when to freeze your pork for later use if you are not going to eat it that day. While you can’t change the sell-by date, you can be more flexible with the use-by date when it comes to when you can eat your pork. You should be able to add one or two days to the use-by date for fresh pork as long as the temperature inside the fridge is 40 degrees Fahrenheit or less.
Freezing your pork is also another way to prolong the shelf life of your pork. Subzero temperatures can keep your meat edible for an indefinite period, but according to the USDA, four to six months is your best window to preserve your porks quality. Remember, its not just about how long you can save your pork chops without them rotting. You should also be mindful of how long they can be kept in the freezer while still retaining their flavor and juiciness.
Puffy packaging can be a bad sign when it comes to pork or, really, any type of meat. When your food packaging is bloated, it can mean that bacteria has entered the chat and your pork. Sometimes, there can be more benign reasons for this bloating, however. Higher elevations can cause packaging to swell because of the difference in air pressure between inside and outside the package. Modified atmosphere packaging, or MAP, uses a mix of gases to make the meat last longer. This can also cause packaging to swell without contaminating it.
Outside of the aforementioned reasons, however, inflated packaging is a sign of bacteria multiplying inside, as it is a release of carbon dioxide created by the microbial contamination. According to Food Safety Magazine, the three main types of bacteria causing puffy packaging are coliforms, lactic acid, and yeast. Coliform bacteria are typically caused by unsanitary abattoirs or meat-packing plants and live in the gastrointestinal tracts of pigs. Heat resistant but highly susceptible to cold, refrigeration usually gets rid of coliforms. On the other hand, lactic acid bacteria can actually multiply in the cold, so refrigeration at the grocery store or at home wont have much of an effect on the contamination level. Also, yeast microbes can form through airborne transmission, survive cold temperatures, and actually create so much gas that they can pop plastic packaging.
How To Tell If Pork Has Gone Bad
How do you know if pork is frozen?
The fat marbling of the meat should be white, hence, if you see it to be yellow or gray, discard it right away. By the way, you would know that the pork comes from the freezer because the color changes from light to darker shade when frozen. You need to know that the meat changes in color after some time. Do you know why it changes in color?
Why is pork not recommended to eat?
This is not true, some cuts like sirloin and pork rump steak, for example, are very healthy, even healthier than beef and chicken. Only the fattest cuts like bacon and crackling should be avoided.
How do I know if my pork is bad?
Mold is a tell-tale sign that your pork is past its prime and has gone bad. Mold flourishes in wet environments, and if you live in one, you should avoid storing pork for extended periods of time. If you find mold on your meat, you should discard it entirely. Do not try to remove the mold and cook the parts with no mold growth.
Can you freeze pork if it is bad?
Dangerous levels of bacteria are likely infested in your pork. Not even the scorching heat from cooking or the cold from freezing will make it safe again. If you don’t plan on using it for some time, wrap it up and stuff it in the freezer while it’s still fresh. Don’t freeze it on the day that it expires. What Happens If You Eat Bad Pork?