Deli Meat 102 - Safety Tips for Buying Deli Meat


  • Walton's Employee

    Deli Meat

    Deli Meat 102 - Safety Tips for Buying Deli Meat

    Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    What Is The Danger

    The big thing we are trying to avoid here is any meat tainted with the listeria bacterium, which can cause the infection listeriosis. While very rarely deadly listeriosis is a serious problem that has a variety of unpleasant effects on the human body. The quality control at the processing plant where your deli meat was made might be top notch, with a USDA inspector on site and watching the process to make sure the plant is producing safe food but what happens once it gets to the deli or grocery store? Keeping an eye on the conditions where they are slicing your food is a good idea.

    Simple Things To Look For

    Are the employees wearing gloves? Does the slicer look clean? What is the temperature in the meat case? When the meat is removed from the meat case, how long is it left out?

    How Long Is It Safe For?

    Once you have brought the meat home you should only keep it for 3-5 max, beyond that you run the risk of spoilage. When it was in its loaf form the inside was protected from any germs and it was kept, hopefully, at a controlled temperature. But now it has been sliced, exposing everything to possible bacteria so be safe and throw out older cold cuts. Another thing to look for is any slime on the surface of the meat, this is a good indication that the meat experienced some significant temperature fluctuation and is no longer good to eat, again just be safe and throw it out.

    Pre-Packaged Cold Cuts

    When buying prepackaged cold cuts keep an eye on how they are stored, are they properly refrigerated and is the packaging intact?

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Recent Posts

  • @txbigly
    I’d say 30-45 days still isn’t too long. I wouldn’t go much past 45 though.
    As long as it is still in the original vacuum packaging, and the packaging doesn’t start to expand (gas released from the meat), you should be fine wet aging for quite some time. When you open the package, you should notice pretty quickly if it sat too long and spoiled. The odor will be quite foul and noticeable. So, I’d shoot for the 30-45 day mark, and you should be good with that.

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  • K

    @Joe-Hell ROFLOL 🙂

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  • @Austin I had the three 3 in 1 gig once…once 😒

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