It’s what makes a BLT sandwich taste good, what makes breakfast buffets great, what makes a spinach salad look nice, and what makes pork-and-beans taste good. Bacon imparts a smoky flavor to innumerable dishes. This old cured meat now comes in modern forms like fully cooked strips that can be stored on the shelf or in the fridge, bacon made from turkey and/or beef, and meats that are certified as organic.
Bacon has an ancient history. The domestication of “pigs” (immature hogs) for food dates back to about 7000 B. C. in the Middle East. Some historians say that bacon made from hogs was a favorite of the early Romans and Greeks. About 500 years ago, bacon or bacoun (a Middle English term) referred to all pork. The word comes from the words bako (French), bakkon (Germanic), and backe (Old Teutonic), all of which mean “back” of the pig.
European peasants in the 1500s couldnt afford to buy pork often. It was a sign of affluence if a man could “bring home the bacon. They would save some for guests and “chew the fat,” which is now a slang term for “talking,” which is what they did. ” The term “bringing home the bacon” now means “earning a living” or “being successful. “.
Bacon is made in many countries of the world. Spek is the name for it in the Netherlands, lard or bacon in France, pancetta in Italy, and tocino or tocineta in Spain. It can be made from several different animal species including pork, turkey, and beef. Bacon can also be made from various parts of an animal; thus, its appearance can vary.
The term “bacon” is used to describe the cured belly of a swine (hog) carcass. If meat from other parts of the carcass is used, it must be clear in the name of the product which parts of the carcass the bacon comes from. g. , “Pork Shoulder Bacon. Most bacon comes from animals that are 6 to 7 months old and weigh between 175 and 240 pounds.
Pork bacon without any other descriptors is raw (uncooked) and must be cooked before eating. Most bacon sold in the US is “streaky,” which is made from long, thin slices cut crosswise from the pig belly that have pink meat running through them. Unless otherwise noted, the information in this publication refers to “streaky” bacon.
In addition to “streaky” bacon, other U. S. People love American-style Canadian bacon, which is made from round slices of pink meat from the loin, turkey bacon, which is made from light and dark turkey meat, and beef bacon, which is made from different cuts of beef. See the “Glossary of Bacon Terms” (found at the end of this publication) for definitions.
Several steps are involved in producing sliced bacon. First each pork belly is skinned and any ragged edges trimmed. After curing with salt and nitrite, the pork bellies are heat processed. Mass-produced bacon is heat processed in large convection ovens. A convection oven can make a lot of bacon much faster (in as little as 6 hours) than smoking it the old-fashioned way (which takes many days).
Natural smoke, which can be made by smoldering wood chips or spraying the bacon with a liquid smoke extract, gives bacon its smoke flavor.
After heat processing and smoking, the bacon must be chilled to below 40 °F before it is sliced. The majority of bacon is sliced before packaging. Because of the added salt and nitrite, bacon is far less perishable than other raw meat products. Even so, the chilling is done quickly to prevent bacterial growth and promote its shelf-life.
FSIS rules say that the weight of cured pork bellies that are ready to be sliced and labeled as “bacon” can’t be more than the weight of fresh pork bellies that haven’t been cured.
There are two primary methods of curing bacon: pumping and dry curing. Although less frequently used, FSIS still receives label applications for immersion-cured bacon.
Things that help the bacon cure are injected directly into the meat to speed up the process and give it more bulk. This type of mass-produced bacon is held for curing for 6 to 24 hours before being heated. If not properly drained, pumped bacon can exude white liquid during frying.
“Dry-cured” bacon has a cure mixture that is rubbed or applied to the belly of the bacon so that it covers the whole thing. Over a few days, more cure can be rubbed in, but the sodium nitrite that is added cannot be more than 200 parts per million (ppm). Since the bacon has been cured, it can be left to hang for up to two weeks to remove any extra water. Less time is needed if it is going to be smoked. Because it takes longer to make and requires more work, dry-cured bacon costs more than pumped bacon, which is more widely available.
Bacon that has been “immersion-cured” is put in a brine solution with salt, nitrite, and flavorings for two to three days, or it is put in a container with salt, nitrite, and flavorings. Sugar, honey, or maple syrup may be added to the brine. The meat must then be left to hang until it is cured.
In the plant, bacon is cooked ahead of time so that it has a water activity of 0 or less. This makes it safe to store at room temperature. 85 to control Staphylococcus aureus. The cooked yield is 40% of the raw weight.
“Bacon” can only be made from pork bellies, which are red meat by definition. Pork is classified as “livestock,” and all livestock are considered “red meat. ” Bacon can also be made from other species of livestock (e. g. , beef) and poultry (e. g. , turkey). These kinds of bacon need names that describe them, like “Turkey Bacon-Cured Turkey Thigh Meat” and “Beef Bacon-Cured and Smoked Beef Plate.” “.
Salt pork is not bacon. Although it is salted, it is much fattier, and, unlike bacon, it is not smoked. It is generally cut from the hogs belly or side. To get rid of some of the salt in salt pork before cooking, it is often blanched or soaked.
Yes. In order to cure bacon, salt is used. Nitrite, but not nitrate, is the other most common ingredient. Bacon may also contain other additives such as sugars, maple sugar, wood smoke, flavorings, and spices. Also, pumped bacon (see above) needs to have either ascorbate or sodium erythorbate (isoascorbate) in it. This stops nitrosamines from forming by speeding up the reaction between nitrite and the meat.
At certain levels, salt prevents the growth of some types of bacteria that spoil meat. Salt prevents bacterial growth either by directly inhibiting it or by its drying effect. Most bacteria require substantial amounts of moisture to live and grow.
Sodium nitrite produces the pink color (nitrosohemoglobin) in cured bacon. Nitrite also greatly delays the growth of the Clostridium botulinum toxin, which causes botulism; creates the taste of cured meat; slows the development of rancidity, bad smells, and bad tastes during storage; and stops the development of a warmed-over taste.
Sugar is added to reduce the harshness of salt. Spices and other flavorings are often added to achieve a characteristic “brand” flavor. There are some cured meats that are smoked after they are cured to give them a smoked meat flavor.
In some situations that we don’t fully understand yet, “amines,” which are byproducts of proteins breaking down naturally, can join with nitrites to make “nitrosamines.” ” There are many different types of nitrosamines, most of which are known carcinogens in test animals.
Not all cured meat products contain nitrosamines; however, when present, they usually are in very minute amounts. Several things can change nitrosamine levels, including the amount of nitrite added during processing, the concentrations of amines in the meat, the type and amount of other ingredients used during processing, the actual processing conditions, the length of storage, the temperatures during storage, the method of cooking, and the level of doneness.
The Agricultural Research Service (ARS) of the USDA found that adding vitamin C (also called ascorbate) and vitamin E (also called tocopherol) lowered the amount of nitrosamines in fried bacon and nitrite-cured foods. The findings led to changes in Federal regulations and industry processing to minimize consumer exposure to nitrosamines. The USDA now says that pumped bacon must have 550 ppm of either sodium ascorbate or sodium erythorbate added to it. This addition greatly reduces the amount of free nitrite and, thus, minimizes the formation of nitrosamines. This regulation is found in 9 Code of Federal Regulations (CFR) 424. 22 (b)(1).
“Effect of Frying and Other Cooking Conditions on Nitrosopyrrolidine Formation in Bacon” (Journal of Science, Vol. It was fried at 210 °F for 10 minutes (raw), 210 °F for 15 minutes (medium well), 275 °F for 10 minutes (very light), or 275 °F for 30 minutes (medium well). There was no sign of nitrosamines in the bacon. Some nitrosamines were found in bacon that was fried at 350 °F for 6 minutes (medium well), 400 °F for 4 minutes (medium well), or 400 °F for 10 minutes (burned). Thus, well-done or burned bacon is potentially more hazardous than less well-done bacon. Also, bacon cooked by a microwave has less nitrosamine than fried bacon.
The USDA is responsible for monitoring the proper use of nitrite by meat processors. For dry-cured bacon, sodium nitrite can’t be more than 200 parts per million (ppm). For pumped and immersion-cured bacon, it can’t be more than 120 ppm.
Bacon%20can%20be%20manufactured%20without%20the%20use%20of%20nitrite,%20but%20must%20be%20labeled%20%22Uncured%20Bacon,%20No%20Nitrates%20or%20Nitrites%20added%22%20and%20bear%20the%20statement%20%22Not%20Preserved,%20Keep%20Refrigerated%20Below%2040%20%C2%B0F%20At%20All%20Times%22%20%E2%80%94%20unless%20the%20final%20product%20has%20been%20dried%20according%20to%20USDA%20regulations,%20or%20if%20the%20product%20contains%20an%20amount%20of%20salt%20sufficient%20to%20achieve%20an%20internal%20brine%20concentration%20of%2010%%20or%20more,%20the%20label%20does%20not%20have%20to%20carry%20the%20handle%20statement%20of%20%22Not%20Preserved,%20Keep%20Refrigerated%20below%20___%22%20etc Recent studies have shown that some ingredients added during formulation can naturally make small amounts of nitrates in bacon. Because of this, products labeled as “uncured” must have a statement on the label that says “no nitrates or nitrites added except for those naturally occurring in ingredients such as celery juice powder, parsley, cherry powder, beet powder, spinach, sea salt, etc.” “.
All bacon sold in stores has been either checked for safety by the USDA or by state systems with the same standards as the Federal government. Each animal, from which the bacon is made, is inspected for signs of disease. The “Inspected and Passed by USDA” seal ensures the bacon is wholesome.
No hormones are used in the raising of hogs. Hormones are not permitted in pork by Federal regulations; therefore, bacon cannot have added hormones.
Antibiotics may be given to prevent or treat disease in hogs. Animals must go through a “withdrawal” period after being given antibiotics before they can be killed. This is so residues can exit the animals system and wont be in the meat.
FSIS randomly samples pork at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations.
Pork, like other raw animal muscle foods, frequently contains bacterial pathogens. It is possible to find Salmonella, Staphylococcus aureus, Toxoplasmosis gondii, Campylobacter, Yersinia enterocolitica, and Listeria monocytogenes in pork, as well as other meats and poultry. They are all destroyed by cooking.
Humans may contract trichinosis (caused by the parasite, Trichinella spiralis) by eating undercooked pork. Trichinosis rates in grain-fed pigs have gone down a lot, and human cases have gone down a lot since 1950.
Yes, bacon can be labeled as “natural” if the bacon is “uncured. ” This means the bacon does not contain nitrites or nitrates as direct additive curing agents. The bacon would be “natural” because it has been minimally processed and doesn’t contain any artificial ingredients. It can be labeled as “Natural* Uncured Bacon (No Nitrates or Nitrites Added, Not Preserved, Keep Below 40 °F At All Times), *Minimally Processed, No Artificial Ingredients.” “.
Yes, if the bacon is made from certified organic meat or poultry, the bacon can be labeled “organic.”
Yes, FSIS requires safe handling instructions to be on all packages of bacon and other meat and poultry products that are raw or only partially cooked. This is part of a larger effort to keep people from getting sick from food.
It is possible for turkey bacon to have pork in it, but that must be stated on the label, either in the name or the list of ingredients. In the ingredient statement on the package, all the things that went into making the meat product must be listed.
“Bacon bits” are made from 100% real bacon. These products are inspected by USDA. The label and ingredient statement on the jars and resealable pouches will display the product information. For comparison, 1 tablespoon of real bacon bits is equivalent to 1 1/2 strips of bacon.
Soy-based products are used to make imitations that taste and feel like bacon but are kosher and vegetarian. Soy-based products are inspected by FDA. Companies should not be using the term “bacon” on products not made from pork bellies.
Product dating (i. e. , applying “sell-by” or “use-by” dates) is not required by Federal regulations. However, many stores and processors may voluntarily choose to date packages of bacon. Use or freeze products with a “sell-by” date within 7 days of purchase. If the manufacturer has determined a “use-by” date, observe it. Its always best to buy a product before its date expires. Its not important if a date expires after freezing bacon because all foods stay safe while frozen.
When you buy bacon, look for slices that have long veins of pink, lean meat and not too much fat. If the package bears an expiration date, purchase the package before the date expires.
Washing raw bacon before cooking it is not recommended. Any bacteria that might be present on the surface would be destroyed by cooking.
Have you ever opened a package of bacon and noticed weird black spots on the fat? If so you may have encountered a condition called melanosis uberis. But what exactly is it, and is the bacon still safe to eat? Keep reading to learn more about this strange phenomenon.
What is Melanosis Uberis?
Melanosis uberis refers to a harmless pigmentation disorder that can occur in pigs It causes dark black or brown spots to appear in the subcutaneous fat, typically around the belly/flank region These spots are sometimes described as having a “peppered” appearance.
Upon closer inspection the spots often form filamentous patterns tracing along mammary ducts and blood vessels in the fat. Histologically they represent accumulations of melanin pigment produced by specialized pigment cells called melanocytes.
Melanosis uberis is considered a congenital defect, meaning pigs are born with the condition. It appears to be more common in certain breeds like Duroc, Hampshire, and French Large White. The reason for its occurrence is not fully understood but may relate to hormonal influences during fetal development.
Is Melanosis Uberis Safe to Eat?
Melanosis uberis doesn’t pose any health or safety risks to people who eat pork products that have this disorder, which is good news. When you have melanosis uberis, it’s safe to eat bacon in the following ways:
-
It is not a foodborne illness or infection – Melanosis uberis is simply an accumulation of melanin pigment in the fat cells. It does not represent growth of bacteria, viruses, or parasites.
-
It doesn’t mean the meat is bad or contaminated—melanosis uberis happens naturally in live pigs and isn’t caused by bad handling, storage, or processing of the pork.
-
The meat is just as nutritious and safe to consume – Research shows no differences in nutritional composition or levels of heavy metals between normal pork and pork with melanosis uberis.
-
It has been eaten around the world without issues – While the dark spots may look unappetizing, there are no reports of adverse health effects from consuming bacon or other cuts affected by this condition.
The USDA and other regulatory agencies approve pork with melanosis uberis as safe for human consumption. From a food safety standpoint, there is no reason to throw out bacon or other cuts showing these pigmented blemishes.
Does It Impact Bacon Quality and Taste?
While melanosis uberis isn’t hazardous, it does detract from the visual appeal and quality of bacon and other cuts where fat is visible. Here’s how it can impact the desirability of the meat:
-
Altered appearance – The black pigmented spots make the raw bacon look mottled and unappetizing to many consumers. Even if scattered, they stand out starkly against the white fat.
-
Damage during cutting – The brittle, gritty spots can potentially cause pitting and scoring on slicing blades during processing. This can lead to wasted product and equipment wear over time.
-
Change in mouthfeel or flavor – Some consumers report the hardened pigmented areas have an abnormal mouthfeel compared to the surrounding fat. In severe cases, off-flavors may be detected.
For these reasons, melanosis uberis is often considered a quality defect by pork producers, processors, and consumers alike. While not a safety concern, it lowers consumer acceptance due to appearance and texture issues. Producers may face financial penalties when sending hogs with moderate to severe cases to market.
What to Look for When Buying Bacon
Now that you know what melanosis uberis is, here are some tips for identifying it when purchasing bacon:
-
Examine packaging carefully – Look through any transparent sections on the packaging for dark spotting on the bacon slices. Unopened vacuum-sealed packs may need to be held up to light.
-
Check at butcher counters – For sliced bacon at the deli counter, visually inspect slices before packaging. Watch for pepper-like speckles or marbled patterns on the fat portions.
-
Seek out reputable brands – Large commercial pork producers have standards to minimize melanosis uberis through genetics, feeding practices, and screening. Opt for well-known bacon brands you trust.
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Notify retailers if found – Politely point out the issue to butcher staff or customer service if you spot melanosis uberis on packaged bacon from their store. Ask if you can exchange for a normal pack.
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Understand labeling laws – Currently, US labeling laws do not require declaring melanosis uberis on packaging. However, stores may be willing to note it if you request this special labeling.
What If You’ve Already Purchased Affected Bacon?
Don’t despair if you get home and discover those tell-tale black flecks in your latest bacon purchase. While you may want to exchange it if possible, melanosis uberis does not make the bacon hazardous. Here are some options if you have bacon with melanosis uberis:
-
Trim away spots – For thick-cut bacon, you can trim off individual spots with a sharp knife prior to cooking. Just be diligent about removing all of the discolored areas.
-
Cook it as normal – There is no special preparation needed. Cook the bacon as you normally would, whether baked or pan-fried. The black spots do not pose any health risks.
-
Use it in recipes – Try chopping the bacon and then incorporating it into casseroles, soups, baked beans, pasta dishes, salads, or other recipes where appearances matter less.
-
Cook it longer – Slightly prolonging the cooking time can help crisp up those stubborn melanized bits more thoroughly. Just watch closely to avoid burning.
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Return or exchange it – If purchased recently, consider taking the bacon back to the retailer and asking if you can select a non-affected pack instead.
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Check with the manufacturer – For major bacon brands, you may be able to reach out to their customer service line to notify them of the issue or request a coupon or refund.
The Bottom Line
Melanosis uberis only impacts the visual and textural qualities of the bacon, not its safety. While you may want to avoid it for aesthetic reasons, bacon exhibiting this harmless pigment disorder does not need to be discarded. With the right handling and cooking, it can still provide the delicious flavor and crunch we all love in our bacon. Just be diligent inspecting packages before purchase, and take action promptly if you notice dark spots on raw bacon from the store.
Home Storage of Bacon Products
These short, safe time limits, gathered from different sources, will help keep bacon in the fridge from going bad or becoming unsafe to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only.
| PRODUCT | PANTRY | REFRIGERATOR 40 °F or below | FREEZER 0 °F or below |
|---|---|---|---|
| Salt pork | Not applicable (N/A) | 1 month | 4 to 6 months |
| Bacon | N/A | 7 days | 4 months |
| Beef bacon | N/A | 7 days | 4 months |
| Canadian bacon, sliced | N/A | 3 to 4 days | 4 to 8 weeks |
| Poultry bacon | N/A | 7 days | 4 months |
| Pancetta | N/A | 7 days | 4 months |
| Dry-cured sliced bacon | 10 days without refrigeration | 4 weeks in the refrigerator | 3 months |
| Dry-cured slab bacon | 3 weeks without refrigeration | 4 to 6 weeks in the refrigerator | 3 months |
| Bacon cured without nitrites | N/A | 3 weeks in the refrigerator | 6 months |
| Leftover cooked bacon, cooked by consumer | N/A | 4 to 5 days | 1 month |
| Baby food with fresh bacon | Observe “use-by” date. | 2 to 3 days after opening (leftovers not heated) | 1 month |
| Cooked bacon, purchased shelf stable | Unopened in the pantry (stored below 85 °F) until the “use-by” date on the package | After opening, refrigerate and use within 5 to 14 days. See product package for specific recommendations. | 3 months |
| Cooked bacon, purchased refrigerated | Observe manufacturers “use-by” date. | Observe manufacturers “use-by” date. | 3 months for best quality |
| Canned bacon in pantry | 2 to 5 years in pantry | 3 to 4 days after opening | 2 to 3 months after opening |
| Bacon bits, made with real bacon | Unopened in pantry, good until “sell-by” date | After opening, refrigerate up to 6 weeks. | 1 to 2 months |
| Imitation bacon bits (made with soy) | 4 months in pantry | Refer to jar for refrigerator storage. | Not necessary for safety. |
Call Our Hotline For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
It’s what makes a BLT sandwich taste good, what makes breakfast buffets great, what makes a spinach salad look nice, and what makes pork-and-beans taste good. Bacon imparts a smoky flavor to innumerable dishes. This old cured meat now comes in modern forms like fully cooked strips that can be stored on the shelf or in the fridge, bacon made from turkey and/or beef, and meats that are certified as organic.
Bacon has an ancient history. The domestication of “pigs” (immature hogs) for food dates back to about 7000 B. C. in the Middle East. Some historians say that bacon made from hogs was a favorite of the early Romans and Greeks. About 500 years ago, bacon or bacoun (a Middle English term) referred to all pork. The word comes from the words bako (French), bakkon (Germanic), and backe (Old Teutonic), all of which mean “back” of the pig.
European peasants in the 1500s couldnt afford to buy pork often. It was a sign of affluence if a man could “bring home the bacon. They would save some for guests and “chew the fat,” which is now a slang term for “talking,” which is what they did. ” The term “bringing home the bacon” now means “earning a living” or “being successful. “.
Bacon is made in many countries of the world. Spek is the name for it in the Netherlands, lard or bacon in France, pancetta in Italy, and tocino or tocineta in Spain. It can be made from several different animal species including pork, turkey, and beef. Bacon can also be made from various parts of an animal; thus, its appearance can vary.
The term “bacon” is used to describe the cured belly of a swine (hog) carcass. If meat from other parts of the carcass is used, it must be clear in the name of the product which parts of the carcass the bacon comes from. g. , “Pork Shoulder Bacon. Most bacon comes from animals that are 6 to 7 months old and weigh between 175 and 240 pounds.
Pork bacon without any other descriptors is raw (uncooked) and must be cooked before eating. Most bacon sold in the US is “streaky,” which is made from long, thin slices cut crosswise from the pig belly that have pink meat running through them. Unless otherwise noted, the information in this publication refers to “streaky” bacon.
In addition to “streaky” bacon, other U. S. People love American-style Canadian bacon, which is made from round slices of pink meat from the loin, turkey bacon, which is made from light and dark turkey meat, and beef bacon, which is made from different cuts of beef. See the “Glossary of Bacon Terms” (found at the end of this publication) for definitions.
Several steps are involved in producing sliced bacon. First each pork belly is skinned and any ragged edges trimmed. After curing with salt and nitrite, the pork bellies are heat processed. Mass-produced bacon is heat processed in large convection ovens. A convection oven can make a lot of bacon much faster (in as little as 6 hours) than smoking it the old-fashioned way (which takes many days).
Natural smoke, which can be made by smoldering wood chips or spraying the bacon with a liquid smoke extract, gives bacon its smoke flavor.
After heat processing and smoking, the bacon must be chilled to below 40 °F before it is sliced. The majority of bacon is sliced before packaging. Because of the added salt and nitrite, bacon is far less perishable than other raw meat products. Even so, the chilling is done quickly to prevent bacterial growth and promote its shelf-life.
FSIS rules say that the weight of cured pork bellies that are ready to be sliced and labeled as “bacon” can’t be more than the weight of fresh pork bellies that haven’t been cured.
There are two primary methods of curing bacon: pumping and dry curing. Although less frequently used, FSIS still receives label applications for immersion-cured bacon.
Things that help the bacon cure are injected directly into the meat to speed up the process and give it more bulk. This type of mass-produced bacon is held for curing for 6 to 24 hours before being heated. If not properly drained, pumped bacon can exude white liquid during frying.
“Dry-cured” bacon has a cure mixture that is rubbed or applied to the belly of the bacon so that it covers the whole thing. Over a few days, more cure can be rubbed in, but the sodium nitrite that is added cannot be more than 200 parts per million (ppm). Since the bacon has been cured, it can be left to hang for up to two weeks to remove any extra water. Less time is needed if it is going to be smoked. Because it takes longer to make and requires more work, dry-cured bacon costs more than pumped bacon, which is more widely available.
Bacon that has been “immersion-cured” is put in a brine solution with salt, nitrite, and flavorings for two to three days, or it is put in a container with salt, nitrite, and flavorings. Sugar, honey, or maple syrup may be added to the brine. The meat must then be left to hang until it is cured.
Yes, you can make bacon at home. For instructions, contact your local Extension Office.
In the plant, bacon is cooked ahead of time so that it has a water activity of 0 or less. This makes it safe to store at room temperature. 85 to control Staphylococcus aureus. The cooked yield is 40% of the raw weight.
“Bacon” can only be made from pork bellies, which are red meat by definition. Pork is classified as “livestock,” and all livestock are considered “red meat. ” Bacon can also be made from other species of livestock (e. g. , beef) and poultry (e. g. , turkey). These kinds of bacon need names that describe them, like “Turkey Bacon-Cured Turkey Thigh Meat” and “Beef Bacon-Cured and Smoked Beef Plate.” “.
Salt pork is not bacon. Although it is salted, it is much fattier, and, unlike bacon, it is not smoked. It is generally cut from the hogs belly or side. To get rid of some of the salt in salt pork before cooking, it is often blanched or soaked.
Yes. In order to cure bacon, salt is used. Nitrite, but not nitrate, is the other most common ingredient. Bacon may also contain other additives such as sugars, maple sugar, wood smoke, flavorings, and spices. Also, pumped bacon (see above) needs to have either ascorbate or sodium erythorbate (isoascorbate) in it. This stops nitrosamines from forming by speeding up the reaction between nitrite and the meat.
At certain levels, salt prevents the growth of some types of bacteria that spoil meat. Salt prevents bacterial growth either by directly inhibiting it or by its drying effect. Most bacteria require substantial amounts of moisture to live and grow.
Sodium nitrite produces the pink color (nitrosohemoglobin) in cured bacon. Nitrite also greatly delays the growth of the Clostridium botulinum toxin, which causes botulism; creates the taste of cured meat; slows the development of rancidity, bad smells, and bad tastes during storage; and stops the development of a warmed-over taste.
Sugar is added to reduce the harshness of salt. Spices and other flavorings are often added to achieve a characteristic “brand” flavor. There are some cured meats that are smoked after they are cured to give them a smoked meat flavor.
In some situations that we don’t fully understand yet, “amines,” which are byproducts of proteins breaking down naturally, can join with nitrites to make “nitrosamines.” ” There are many different types of nitrosamines, most of which are known carcinogens in test animals.
Not all cured meat products contain nitrosamines; however, when present, they usually are in very minute amounts. Several things can change nitrosamine levels, including the amount of nitrite added during processing, the concentrations of amines in the meat, the type and amount of other ingredients used during processing, the actual processing conditions, the length of storage, the temperatures during storage, the method of cooking, and the level of doneness.
Researchers at the USDAs Agricultural Research Service (ARS) found that the addition of vitamin C (also known as ascorbate) and vitamin E (also known as tocopherol) reduced the levels of nitrosamines in fried bacon and in nitrite-cured products. The findings led to changes in Federal regulations and industry processing to minimize consumer exposure to nitrosamines. USDA now requires adding 550 ppm (parts per million) of either sodium ascorbate or sodium erythorbate to pumped bacon. This addition greatly reduces the amount of free nitrite and, thus, minimizes the formation of nitrosamines. This regulation is found in 9 Code of Federal Regulations (CFR) 424.22 (b)(1).
“Effect of Frying and Other Cooking Conditions on Nitrosopyrrolidine Formation in Bacon” (Journal of Science, Vol. It was fried at 210 °F for 10 minutes (raw), 210 °F for 15 minutes (medium well), 275 °F for 10 minutes (very light), or 275 °F for 30 minutes (medium well). There was no sign of nitrosamines in the bacon. Some nitrosamines were found in bacon that was fried at 350 °F for 6 minutes (medium well), 400 °F for 4 minutes (medium well), or 400 °F for 10 minutes (burned). Thus, well-done or burned bacon is potentially more hazardous than less well-done bacon. Also, bacon cooked by a microwave has less nitrosamine than fried bacon.
The USDA is responsible for monitoring the proper use of nitrite by meat processors. For dry-cured bacon, sodium nitrite can’t be more than 200 parts per million (ppm). For pumped and immersion-cured bacon, it can’t be more than 120 ppm.
Bacon%20can%20be%20manufactured%20without%20the%20use%20of%20nitrite,%20but%20must%20be%20labeled%20%22Uncured%20Bacon,%20No%20Nitrates%20or%20Nitrites%20added%22%20and%20bear%20the%20statement%20%22Not%20Preserved,%20Keep%20Refrigerated%20Below%2040%20%C2%B0F%20At%20All%20Times%22%20%E2%80%94%20unless%20the%20final%20product%20has%20been%20dried%20according%20to%20USDA%20regulations,%20or%20if%20the%20product%20contains%20an%20amount%20of%20salt%20sufficient%20to%20achieve%20an%20internal%20brine%20concentration%20of%2010%%20or%20more,%20the%20label%20does%20not%20have%20to%20carry%20the%20handle%20statement%20of%20%22Not%20Preserved,%20Keep%20Refrigerated%20below%20___%22%20etc Recent studies have shown that some ingredients added during formulation can naturally make small amounts of nitrates in bacon. Because of this, products labeled as “uncured” must have a statement on the label that says “no nitrates or nitrites added except for those naturally occurring in ingredients such as celery juice powder, parsley, cherry powder, beet powder, spinach, sea salt, etc.” “.
All bacon sold in stores has been either checked for safety by the USDA or by state systems with the same standards as the Federal government. Each animal, from which the bacon is made, is inspected for signs of disease. The “Inspected and Passed by USDA” seal ensures the bacon is wholesome.
Bacon is not graded.
No hormones are used in the raising of hogs. Hormones are not permitted in pork by Federal regulations; therefore, bacon cannot have added hormones.
Antibiotics may be given to prevent or treat disease in hogs. Animals must go through a “withdrawal” period after being given antibiotics before they can be killed. This is so residues can exit the animals system and wont be in the meat.
FSIS randomly samples pork at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations.
Pork, like other raw animal muscle foods, frequently contains bacterial pathogens. It is possible to find Salmonella, Staphylococcus aureus, Toxoplasmosis gondii, Campylobacter, Yersinia enterocolitica, and Listeria monocytogenes in pork, as well as other meats and poultry. They are all destroyed by cooking.
Humans may contract trichinosis (caused by the parasite, Trichinella spiralis) by eating undercooked pork. Trichinosis rates in grain-fed pigs have gone down a lot, and human cases have gone down a lot since 1950.
Yes, bacon can be labeled as “natural” if the bacon is “uncured. ” This means the bacon does not contain nitrites or nitrates as direct additive curing agents. The bacon would be “natural” because it has been minimally processed and doesn’t contain any artificial ingredients. It can be labeled as “Natural* Uncured Bacon (No Nitrates or Nitrites Added, Not Preserved, Keep Below 40 °F At All Times), *Minimally Processed, No Artificial Ingredients.” “.
Yes, if the bacon is made from certified organic meat or poultry, the bacon can be labeled “organic.”
Generally, a nutrition facts panel is required on both cooked and raw bacon products.
Yes, FSIS requires safe handling instructions to be on all packages of bacon and other meat and poultry products that are raw or only partially cooked. This is part of a larger effort to keep people from getting sick from food.
It is possible for turkey bacon to have pork in it, but that must be stated on the label, either in the name or the list of ingredients. In the ingredient statement on the package, all the things that went into making the meat product must be listed.
“Bacon bits” are made from 100% real bacon. These products are inspected by USDA. The label and ingredient statement on the jars and resealable pouches will display the product information. For comparison, 1 tablespoon of real bacon bits is equivalent to 1 1/2 strips of bacon.
Soy-based products are used to make imitations that taste and feel like bacon but are kosher and vegetarian. Soy-based products are inspected by FDA. Companies should not be using the term “bacon” on products not made from pork bellies.
Product dating (i. e. , applying “sell-by” or “use-by” dates) is not required by Federal regulations. However, many stores and processors may voluntarily choose to date packages of bacon. Use or freeze products with a “sell-by” date within 7 days of purchase. If the manufacturer has determined a “use-by” date, observe it. Its always best to buy a product before its date expires. Its not important if a date expires after freezing bacon because all foods stay safe while frozen.
When you buy bacon, look for slices that have long veins of pink, lean meat and not too much fat. If the package bears an expiration date, purchase the package before the date expires.
Washing raw bacon before cooking it is not recommended. Any bacteria that might be present on the surface would be destroyed by cooking.
5 Things You Should Know If You Eat Bacon | Health
FAQ
Can I eat bacon that has black spots?
What is melanosis Uberis in pork?
Why is there black stuff on my bacon?
What are the brown spots on bacon fat?
Can you eat precooked Bacon?
While it is safe to eat precooked bacon from the package, you may desire to reheat it. To reheat, follow the package directions or place the strips on a microwave-safe plate or a paper towel and microwave for about 10 seconds per strip
Can one eat bacon with diverticulosis?
You can eat bacon with diverticulosis, but it is not the most recommended. In a person with diverticulosis, it is recommended to consume foods with soluble fiber such as vegetables, fruits, whole grains, and legumes.
Can you cook bacon from frozen?
Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may have been held at temperatures above 40 °F, where bacteria can multiply. It is safe to cook bacon from the frozen state. The three main ways to cook bacon are in a skillet or pan on the stove, in a conventional oven, or in the microwave.
Can you eat nitrates in bacon?
Nitrites and nitrates are not acceptable in baby and toddler foods. (Nitrate is prohibited in all bacon.) BACK BACON (United Kingdom): Most bacon consumed in the U.K. is back bacon (also called short back bacon). The cut comes from the loin in the middle of the back of the animal.