Four days ago you opened a package of bacon, cooked some for breakfast and left the rest in the fridge wrapped up tightly. Now it’s Monday. You’re left with raw strips and a pot of cooked bacon from the weekend. Are both still good?
Is the ham going bad?
Short answer: Yes, bacon goes bad, and the timeline is shorter than most people think. Raw ham lasts 1 week in the refrigerator after opening according to the USDA. Cooked bacon lasts 4 to 5 days in the refrigerator. Unopened bacon lasts up to 2 weeks in the refrigerator. Turkey bacon follows the same one-week window after opening. All types freeze well and last 1 to 4 months frozen, depending on shape.
For more information on storing perishable food, see Food storage guide.
To take the keys
- Raw, unopened bacon: Refrigerate up to 2 weeks or until use-by date
- Bacon, opened: 1 week refrigerated (USDA)
- Cooked bacon: 4 to 5 days in an airtight container in the refrigerator
- Turkey bacon, opened: 1 week refrigerated (USDA); some sources say 3 to 5 days for best quality
- Freezer: raw bacon up to 4 months; cook bacon for up to 3 months
- Signs of spoilage: pungent or acrid odor, slimy texture, gray or green color
How long does bacon last?
USDA FSIS publishes specific guidelines for bacon and food safety. For raw bacon, the refrigerator window is clear: unopened packages last up to 2 weeks, and opened packages should be used within a week. This applies to pork bacon and turkey bacon. The USDA does not distinguish between the two for the 1-week open window, although turkey bacon is leaner and some producers recommend using it within 3 to 5 days of opening for best quality.
Cooked bacon lasts longer than most people expect: 4 to 5 days in an airtight container in the refrigerator according to USDA guidelines and various producer sources. The cooking process kills the bacteria in the raw bacon, and the salt and fat content slows recolonization in the refrigerator. Many people think that cooked bacon should be eaten immediately, which is not true. Properly stored bacon is a practical ingredient in meal preparation.
| The type | Refrigerator (Unopened) | Refrigerator (After Opening) | the freezer |
|---|---|---|---|
| Raw pork ham (sealed package) | Up to 2 weeks | 1 week (USD) | Up to 4 months |
| Raw turkey bacon (sealed package) | Up to 2 weeks | 1 week (USD); 3 to 5 days for best quality | Up to 4 months |
| Cooked bacon (pork or turkey) | N/A | 4 to 5 days | Up to 3 months |
| Pre-cooked shelf bacon (vacuum-sealed) | Until use-by date, stored at or below 85°F | 2 weeks after opening | Up to 6 months |
How to tell if bacon has gone bad
Signs of deterioration
- Pungent or sour smell: Fresh raw bacon has a mild, seasoned and slightly smoky flavor. A sour, pungent or clean smell means that the fat has oxidized or bacteria have taken over. Don’t cook and expect the smell to go away. Discard
- Viscous or slimy texture: Uncooked bacon should feel slightly moist when you pick it up, but should not leave a sticky film. Viscosity Lactobacillus bacteria secrete a biofilm as they colonize and multiply on the surface. The meat has passed through his window. Discard
- Gray, brown or green color: Fresh raw bacon is pink and red with white or pale fat. The edges turn gray, leading to deterioration of the uniform gray-brown color or green spots. A slight darkening of the edges of the slices due to oxidation may be normal, but the color is not widespread or advanced.
- Mold: A faint growth on raw or cooked bacon means discarding the whole package. Unlike hard cheeses, you can’t cut the bacon and use the rest.
Exception for pre-cooked shelf bacon
Most bacon needs to be refrigerated at all times. The exception is shelf-stable bacon, which USDA FSIS explicitly describes in its Bacon and Food Safety Guide. To make bacon shelf-stable, it is pre-cooked in the plant to a water activity of 0.85 or below, which controls Staphylococcus aureus growth. The cooked yield is approximately 40% of the raw weight. This product can be stored unopened at room temperature (85 degrees Fahrenheit or below according to USDA guidelines) and should not be refrigerated until opened. Use by the manufacturer’s recommended date printed on the package. After opening, refrigerate and use within 2 weeks.
This is the product you occasionally see on unrefrigerated shelves in grocery aisles, in vacuum-sealed or nitrogen-purged containers. Bacon in the meat case is a different product from refrigerated or ready-to-cook.
Why Turkey Bacon Has a Shorter Quality Window
According to the USDA, turkey bacon follows the same 1-week refrigerator window after opening as pork bacon. However, turkey bacon is leaner, has less fat and more moisture than pork bacon. Fat is a natural preservative that slows the growth of bacteria; the lower fat content means that turkey bacon quality can degrade more quickly even if it is within the safety window. Many producers and food storage resources recommend using turkey bacon within 3 to 5 days for best flavor and texture, although the USDA’s window is 1 week. Turkey bacon is also not technically bacon under the USDA definition. According to the regulations, “bacon” can only be made from pork belly, and products made from other species must use a descriptive name such as “turkey bacon” or “beef bacon”. This is for labeling purposes, but not for storage.
Can you freeze bacon?
Yes, and bacon freezes really well compared to most other deli and breakfast meats. The high fat content protects against damage from ice crystals, and seasoning preservatives maintain flavor through the freeze-thaw cycle. Freeze raw bacon in its original package if it is unopened. To make the open bacon, wrap tightly in plastic wrap and place in a ziplock freezer bag. Individual strips can be separated with parchment paper before freezing for easy single strip use. USDA FoodKeeper recommends using frozen raw bacon within a month for best quality. Many manufacturer sources extend it to 4 months. In any case, frozen bacon is kept safe at 0 degrees Fahrenheit, although the flavor and texture will decrease over time. Cooked bacon can be kept frozen for 3 months. Thaw overnight in the refrigerator and use within 7 days of thawing. Do not refreeze after thawing.
Recipes that use bacon
If you have raw bacon near the window, cook it and store the cooked strips in the refrigerator for 5 days, which will save you more time than leaving it raw. Cooked bacon is easily chopped into salads, pasta, baked potatoes, soups and egg dishes. We add crispy bacon to this recipe roasted brussels sprouts. It’s one of the most versatile staples in the fridge when it’s made in advance in a batch. For turkey bacon, specifically, it’s a lean protein option that works well in breakfast wraps and salads. See more about sources of lean protein best sources of lean protein. For the USDA’s complete bacon and food safety guidelines, see USDA FSIS Bacon and Food Safety Page.
See also
Bacon Go Bad FAQ
FAQ: How long does Canadian bacon last?
Canadian bacon (also called back bacon) is made from the lean pork loin, rather than the belly. It’s seasoned and fully cooked, which makes it more like a cooked deli meat than traditional bacon. Opened Canadian bacon lasts 3 to 5 days in the refrigerator. Unopened packages are kept until the use-by date. It should always be refrigerated and does not have a shelf stable version.
Frequently Asked Questions: Does uncured bacon last as long as regular bacon?
Uncured bacon has no sodium nitrates or nitrites added, instead using natural nitrates that come from ingredients like celery powder. The USDA recommends that you follow the same refrigeration and storage guidelines for uncured bacon as for traditionally cured bacon: refrigerate to 40 degrees Fahrenheit, use within one week of opening, and follow the package date. Some food scientists note that uncured bacon may be slightly shorter because nitrates aid in preservation, but the USDA does not publish separate shelf-life figures for uncured products. When in doubt, use earlier in the window rather than later.
FAQ: Can you cook bacon that’s gone a little wrong?
no Cooking bacon with a sour smell or slimy texture makes it unsafe. Heat kills bacteria, but does not neutralize the toxins that some bacteria have already produced in the meat. If the bacon smells sour or slimy before cooking, discard it. The only exception is a very light gray on the edges, with no change in smell, which may be oxidation rather than deterioration. If in doubt, don’t cook.
FAQ: How long does cooked bacon last at room temperature?
Cooked bacon left at room temperature follows the USDA standard 2-hour perishable food standard. After 2 hours at room temperature (or 1 hour above 90 degrees Fahrenheit), cooked bacon should be refrigerated or discarded. This applies to a pan on the stove, a plate on the table or a warming tray at a buffet. Bacon’s salt and fat content gives it a natural resistance, but not enough to safely exceed the 2-hour guideline.
Frequently Asked Questions: Is bacon still good after the sell-by date?
Often yes, for unopened packages. The sell-by date is a guide for traders, not a hard security expiration. An unopened package of bacon that has been continuously refrigerated and has not spoiled can often be used two days after the sell-by date if it passes odor and appearance controls. Once opened, the sell-by date is much less important than the one-week window after you break the seal. Never use bacon if it’s printed past the use-by date, and always rely on sensory checks regardless of the date.
Further reading
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