To think that bacon which remains in the pack once opened

[Izzy24]

Is not a hygiene risk?

When I open a pack of bacon and use some of the rashers I leave the remainder in the pack, cover it again with the flap I have peeled back and put it back in the fridge.

Ok or not ok? ( I’ve already wiped the unopened pack before it goes in the fridge).

Wiping the pack? I never wiped any food bought in covid either.

It'll be fine until it's not

I was always under the impression that bacon was cured, and therefore could actually be eaten uncooked (not that you’d want to, but I think it would be safe).

Just googled and it seems I’m wrong

I know the rules, clever dick. I'm saying I've never followed them and been fine, family all been fine. Friends do all these things too.
Refrozen chicken too.
Never gone by use by dates either, use my nose and eyes.

Yeah, it’s a kind of meat that is sold raw but can be cooked for safe consumption.

In my world it's fine in the wrapper until it goes a bit green and starts smelling.

Oooo this thread has reminded me I have bacon in the fridge. It's probably 2 weeks out of date but still looks pink. So I guess I'm having bacon for dinner.

What is this "remaining bacon" you speak of?

Mine goes in a sandwich bag and I’d probably chuck it after a week if it hadn’t been eaten but that’s unlikely in this house!

😂

This is where my idea of a silicone "bacon pouch" would come in handy. I just haven't worked out the details yet.

You're not alone. I'm always , at these rules.

There is such a thing as a bacon box, but I'm thinking something more flexible.
https://www.lakeland.co.uk/2355/locknlock-bacon-box-1l

It goes in a freezer bag or gets wrapped in clingfilm so it doesn't dry out

@QueefQueen80s yeah they aren't 'rules' they are just science and you are describing survivor bias.

We like different types - maple / smoked etc. so often have two or three open packs at the bottom of the fridge. We just leave them in the pack and it's fine.

You can reheat rice and cook a full chicken from frozen, you just need to make sure you heat/cook it hot enough to kill any bacteria. Achieving this with cooked rice and a full frozen chicken is harder to do than say a bowl of soup, hence the advice to be very careful.

With rice it's more about making sure it's not sitting around cooling down at room temp before you store it for reheating later. If you've cooked it and then put it straight in the fridge, then made sure it's steaming hot when reheating it should be fine.

With the chicken, it just takes longer (and risks the outer parts being dried out) to cook from frozen.

And of course you can eat poorly stored and then reheated cooked rice and a chicken which isn't quite up to temp and be absolutely fine, that doesn't mean the advice is wrong.

I think you know this, unless you don't understand how risk works.

It’s cured. It’s fine.

I have a friend who eats raw bacon.

I cover it or Tupperware it just to stop it drying out.

Of course I know the risks, I just choose not to follow them. I reheat rice that has been correctly stored and I ensure chickens etc., are cooked and to temperature. But thanks for the patronising comments

It’s preserved, but it’s not the same as Parma ham etc - you still have to cook bacon, you can’t eat it raw.

Who are you placating? I think that’s more the issue here.

I just leave spare bacon in the paper wrapping and plastic bag that out butcher wraps it in. (I buy it loose not packaged.) Wrap so minimal air can get in.

You are cooking the food following recommendations then. Recommendations which are not frowned upon. So what is the point you are making?