The Longest You Should Let That Plate Of Bacon Stay Out At Breakfast

Is there anything as enticing as waking up to the wafting scent of freshly cooked bacon? It's the perfect way to start a weekend morning, and whether you're pairing it with pancakes or eggs, or eating it on its own, it's hard to dislike its salty, savory goodness. However, you don't want to sleep in too late; if it sits out for more than two hours, bacon could be potentially dangerous to eat.

Bacon is meat, which means it's perishable. And while it might be loaded with sodium, that salt won't act as enough of a preservative to keep the bacon from spoiling at room temperature. Eating bacon that's gone bad can lead to foodborne illness, which is uncomfortable at best and deadly at worst. Whether your bacon is fully cooked or still raw, make sure you follow food safety instructions and toss it after two hours — or even better, stick it in the refrigerator right away instead of leaving it out.

The USDA says that, in general, meat should never be left at room temperature for more than two hours because room temperature falls within the "danger zone" for perishable food, or the temperature zone at which bacteria can easily grow. Anything above 40 degrees Fahrenheit or below 140 degrees Fahrenheit gives bacteria a great environment for multiplying, which can quickly lead to food poisoning in the form of salmonella or E. coli if the meat is kept out too long. 

If you live in an environment without air conditioning, the time limit is even smaller; your bacon should not sit out for more than one hour in temperatures above 90 degrees Fahrenheit. The one exception here is dry-cured bacon, which the USDA says can last for up to 10 days outside the refrigerator. However, raw grocery store bacon doesn't fall into this category.

While you shouldn't leave bacon out at room temperature for more than a couple of hours, it also can't be refrigerated forever. Though it will last longer there, an opened package of bacon should be consumed within seven days (the expiration date is the best indicator for an unopened package). And if you choose to freeze it, use it within six months.

The one thing you should never do is taste bacon to see if it has expired. This puts you at risk of food poisoning. Rather, appearance, scent, and texture will be your three best clues for determining if perishables have spoiled. Bacon might smell salty but shouldn't have a strong, nose-curling scent. If it has any sort of unappealing odor, discard it. 

From a visual standpoint, raw bacon is usually pink, sometimes leaning toward red, and the areas with fat should be a white or cream color. If the bacon has any other colors within it, it's best to throw it away rather than risk it. Of course, if you notice a moldy appearance, toss it immediately.

Uncooked bacon might feel slightly greasy because of the fat, but it should never feel slimy. If it feels like it has a slimy film, or seems sticky when it shouldn't be, don't eat it.