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).

Are you a house fly?

I'm not understanding the concept of having spare bacon to put back in the fridge.

Ha ha. Bzzzzzzz. Bzzzzzzzz.

I normally put mine in a sandwich bag to stop the top bit going dry. I'm not worried about the hygiene aspect though and wouldn't bother wiping the pack.

Or what exactly? It’s cured, a process that humans have been using for thousands of years to kill off parasites and preserve food. You don’t even need to keep it in the fridge - people always used to keep bacon in the larder until recently.

I buy a pack of at least a dozen rashers shrink wrapped from our butcher. When I've opened it, I freeze what's left layered with greaseproof paper, so I can peel off the number of slices I need next time I use bacon. We're not massive bacon fans here.

or what exactly? Well, I'm not an expert, but Google says curing it means it's preserved but not safe to eat.
As the idea of uncooked bacon sounds gross to me(I like it crispy,) I'm not going to test it!

😂😂😂 Don’t eat raw bacon! It’s hot smoked - for flavour. Not cold smoked - for curing.

Rice food poisoning you need to worry about isn't bacterial and be reheating does not kill off the spores it's growing.

And generally you can cook bacteria to death but you can't do much about the toxins it has already produced.

I think this poster must be confused with jerky or something like a whole salami or pepperoni not yet sliced?

*Rice food poisoning you need to worry about isn't bacterial and be reheating does not kill off the spores it's growing.

And generally you can cook bacteria to death but you can't do much about the toxins it has already produced.*

Spores are the dormant form of bacteria. The spores of Bacillus cereus (a bacteria) live in uncooked rice. The spores can survive being cooked.
When left at room temp the spores convert to the active bacteria and release toxins.

It's the quick cooling that's the key rather than the re-heating to as hot as the sun (I stand corrected on that point, but it's still worth making it really hot to kill of other stuff).

Depending on what country you're in you can eat raw bacon, because in some countries it's not actually raw. Australia for example, the most common bacon is basically ham

Well that's semantics then! It's good to know raw has different meanings in different places. I wonder whether visitors from Australia find themselves eating raw meat thinking it's cooked?

Maybe

That's like Canada. They bollock on about back bacon (ooooo pea meal back bacon ooooooo). It's ham and it's shit.

EXACTLY. Bloody bacon-refuseniks.

I’ve just had the weirdest flash back to being a kid 😂

My parents had a special Tupperware bacon box that was the correct length for bacon, back when you bought it from the butchers by the number of rashers you needed.

Oh god, yes, I remember we had one as well. And not only was bacon sold in rashers, but sausages were sold by the link.

And, just to show that home food delivery is nothing new, my mum would drop her list into the butcher in the morning, and "the boy" would appear on his bike a few hours later with the goods.