The consumption of raw bacon is not recommended as it poses a risk for food-borne illness. Bacon contains pork, and it must be properly cooked to kill off any bacteria.Know More
Bacon should be frozen or eaten within 7 days of the sell-by date. Packaged bacon can be safely frozen for 4 to 6 months.
Bacon can be cooked on the stove top, oven or microwave. Bacon should be cooked until it is crisp and golden brown.
The best method for thawing frozen bacon is in the refrigerator. Bacon can also be thawed in cold water or the microwave. It is not recommended to thaw bacon on the counter at room temperature.Learn more about Meat
Raw hamburger is typically called ground beef. However, the U.S. Department of Agriculture maintains that there is a difference between the two and mandates that beef fat may be added to hamburger but not to ground beef.Full Answer >
The most common cause of meat turning brown is the process of oxidation. Meat that is turning brown also indicates that it is not fresh, but not necessarily spoiled.Full Answer >
The U.S. Department of Agriculture recommends that all raw ground meat be stored in the refrigerator for one to two days at most. The temperature recommended for storing ground meat is below 40 degrees Fahrenheit. The danger zone for meat and other perishable foods is considered to be between 40 F and 140 F.Full Answer >
Raw lamb does have a slightly gamy smell, especially when a package is just opened. However, this smell should dissipate quickly, and it should not be overwhelming or accompanied by any other signs of spoilage.Full Answer >