Is there anything quite like the wafting smell of smoked pork? What about the possibilities
that come with a slab of bacon? If you've been storing it in the freezer, it might just come with
more than you bargained for. If you're looking for more flavor and less bacteria, keep watching.
One sure-fire way to know your pork has gone bad would be to wind up sick after eating it.
But a better option is learning to identify the signs of hazardous pork before you
require the aid of a professional healthcare provider. We can help you do exactly that.
Fortunately for meat-lovers everywhere, there are some easy-to-spot, tell-tale signs of spoilage
that could save you a lot of discomfort, and medical bills. And that's incredibly important:
According to the National Center for Biotechnology Information, the consumption
of pork leads to 525,000 foodborne infections, 2,900 hospitalizations, and 82 deaths each year.
While this number may seem quite off-putting, don't swear off pork chops or bacon just yet.
One must remember that when compared to the amount of pork consumed by Americans each
year — 67 pounds per capita in 2019 — it remains a safe protein to eat.
But as with any food product,
there are rules that home cooks should follow to ensure their family's safety.
Everyone has that one friend who treats expiration dates like mere
"suggestions," transforming every meal into a game of culinary Roulette.
Contrary to what they may believe, no one has an actual cast-iron stomach and,
eventually, hazardous eating habits might catch up with them. A wise home cook pays
attention to best-before dates; here's how those expiration dates are actually determined.
The U.S. Department of Agriculture has provided science-based,
easy-to-follow rules regarding "sell-by" dates and pork. First, any pork product with a sell-by
date should be cooked or frozen within three to five days of purchase. Remember, refrigeration
merely slows down the spoiling process — it doesn't completely prevent bacteria from growing.
Second, if you have thawed frozen pork in your fridge,
it should remain viable for three to five days as well.
A "sell-by" date, however, is not the same as an expiry date, so be sure to read the label
carefully. When it comes to raw meat, it's always better to err on the side of caution,
with many chefs recommending never eating pork that's past its expiration date.
If you really want to know whether your packaged pork has gone bad,
smell it. A healthy piece of pork should be relatively odorless.
When pork is going bad, it emits a "sour odor" or a smell similar to ammonia that gets
worse over time. And, you may come to find out, cooking it will intensify the stench,
spreading it around your kitchen and firmly planting it within the depths of your nostrils.
It's worth noting that certain packaging may make your meat smell odd. How, then,
do you determine if the wrapping is the source of the strange scent? Rinse the pork and dry it
off before checking out its aroma. If the weird smell is still there after washing,
the packaging wasn't the culprit. A bevy of gut-twisting bacteria is likely the cause,
so toss those chops in the trash immediately.
In addition to smell, sight is another way to tell if that package of fresh pork sitting in
your fridge could potentially make you sick. If your pork is starting to lose its pinkish
hue and is developing spots of gray, it's time to file it under "G" for garbage.
And if the fat looks yellowish, that's another good indicator that it's off.
Pork shouldn't be slimy, either — the biggest tip-off pork has gone bad is when there's a
slime-like film. And if it stinks or smells sour, or feels mushy or dry, don't eat it.
And if you've left your frozen pork chops thawing on the countertop all day or have tried using a
quick-thaw method of sitting them in hot water, you'll need to toss them in the trash. Yes, the
U.S. Department of Agriculture says that neither of these thawing options are considered safe.
If your frozen pork has a few freezer burns, you can cut them out by taking an extra inch
off the surrounding area. If it's more than just a few burn spots, it's best to toss it.
No one wants to be responsible for cooking a dish that makes family and friends sick.
By following these tips, you'll be better able to keep your loved ones safe.
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