How Long Can Uncooked Bacon Be Left Out Before It Goes Bad?

Bacon is a delicious and versatile meat that can be enjoyed in many dishes, from breakfast favorites like bacon and eggs to hearty dinners like bacon-wrapped meatloaf But like any raw meat, bacon needs to be handled properly to avoid spoilage and foodborne illness So how long can you leave uncooked bacon out before it goes bad?

The general rule for any raw meat, poultry, fish or seafood is that it should not sit out at room temperature for longer than 2 hours before cooking. The reason for this short window of time is that bacteria grow rapidly when perishable foods are left out too long in the “danger zone” between 40°F and 140°F

The process of curing bacon stops bacteria from growing better than fresh pork, but it doesn’t stop the bacon from going bad. Bacteria that can make you sick can still grow on raw bacon that has been out for too long.

Here are some guidelines for how long uncooked bacon will last when left out at room temperature, and how to tell if bacon has spoiled:

How Long Can Uncooked Bacon Sit Out?

• Uncooked bacon left out for more than 2 hours at room temperature (between 40°F and 140°F) should be discarded.

• The longer bacon sits out beyond the 2 hour mark, the greater the risk of bacteria growth.

• If bacon is left out at room temperature for four to five hours, it is no longer safe to eat and should be thrown away.

• You can’t “reset” the clock by cooking or freezing bacon. Cooked or frozen bacon that has already been used shouldn’t be left out for more than two hours.

• On hot days (above 90°F), bacon should not sit out for more than 1 hour. The heat accelerates bacteria growth.

• Never leave uncooked bacon out overnight. The long exposure time in the danger zone makes overnight bacon very risky to consume.

How To Tell If Uncooked Bacon Has Gone Bad

Trust your senses to determine if bacon has spoiled after sitting out too long:

• Smell – Fresh bacon has a mild smoky, meaty smell. Rancid bacon will have an unpleasant sour, ammonia-like or sulfurous odor.

• Color – Good bacon is pinkish-red. Bad bacon may have grayish, greenish or yellowish hues.

• Sliminess – Spoiled bacon may have a wet, sticky, slimy texture and appearance.

• Mold – Inspect bacon closely for fuzzy mold spots, which signal it has spoiled.

If your uncooked bacon has been sitting out for longer than 2 hours, or exhibits any signs of spoilage like off-colors, foul odors, slime or mold, it is safest to discard it. Don’t take chances with foodborne bacteria!

Storing Uncooked Bacon Properly

To avoid having to throw bacon away due to improper storage, follow these tips:

• Store unopened packages of bacon in the coldest part of the refrigerator, at 40°F or below. Use opened bacon within 7 days.

• Freeze uncooked bacon if you won’t use it within 1 week. It will keep for 1-2 months in a 0°F freezer.

• When thawing frozen bacon, do so in the refrigerator. Don’t thaw on the counter.

• Once thawed, use refrigerated bacon within 4-5 days.

• Wrap bacon well and remove as much air from the packaging as possible before freezing to prevent “freezer burn.”

• Cook bacon within 2 days of opening the package for best quality.

• Never let raw bacon meat come in contact with cooked foods during storage to avoid cross-contamination. Keep raw meats on bottom shelves.

• Marinate bacon in the refrigerator, not on the counter. Discard used marinade.

• Don’t prep bacon too far ahead of cooking. Cutting up raw bacon hours in advance lets more bacteria multiply.

• Partial packages of cooked bacon can be tightly wrapped and refrigerated for 3-4 days. Discard bacon that looks or smells off.

Food Safety Tips for Handling Raw Bacon

• Always wash hands, utensils, cutting boards, dishes and counters with hot soapy water before and after handling raw bacon.

• Never place cooked foods back on a plate or cutting board that previously held raw bacon without washing first.

• Cook bacon thoroughly until crispy to kill bacteria. Raw or undercooked bacon is potentially hazardous.

• Serve cooked bacon immediately, or refrigerate leftovers quickly. Do not let sit out once cooked.

• When reheating fully cooked bacon, ensure it reaches 165°F to kill any bacteria that may have multiplied during storage.

• Take care when cooking bacon with other foods. The bacon grease can spread bacteria to items like eggs or pancakes.

• Don’t wipe up raw bacon drippings with a dish towel – this can spread bacteria in your kitchen. Use paper towels.

While cured, bacon still carries food safety risks if handled improperly. But armed with the right knowledge, you can enjoy delicious bacon dishes without worry! Remember the 2 hour rule, check for signs of spoilage, and implement safe storage and cooking habits for risk-free bacon eating.