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Confirmation:
Yes, bacon can spoil. I'm not sure how long it'll actually take, but I wouldn't use an opened package after a week...then again, I'm pretty germ paranoid, so there's probably SOME leway on that...it's a salty kinda meat so it's fairly well preserved, but yeah, individual times could depend on thickness of slice, how much fat/rind is connected (fat spoils quicker)...there's rules though...the surface of the meat should be moist, but not slimed...if there's ANY kinda film on it, throw it, and it's meant to smell a certain way...smell it whn you get it if you're not already familiar with this smell. When that smell starts to disperse, your bacon is no longer fresh, when another kinda smell takes over, you DON'T wanna eat it any more.
Mould is of course one of the late-showing signs, but if you're eating it up until the point it gets mouldy, you'd be sick by then...
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The door opened...you got in..:rolleyes:
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