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Aside:
A mate of mine came home from the pub once to find a plate of parma ham in the fridge, which he scoffed down. The next day his parents asked him if he had eaten the bacon their friend had dropped off. Yummy.
It's ok I'm still alive! 😀
Had to pop out for something this morning, sorry to keep you worrying.
No ill effects, and I'd definitely know by now. Bit windy, but that could be anything really.
If you consider the sate of meat preparation and storage in countries where refrigeration is non-existent, then it shows just how fussy we are in the West, about meat. Pork needs extra care, of course, but sheep and cows are herbivorous, so their meat is less dangerous. Less pathogens or something.
I just thought it was a bit odd, as I've not seen that before. Same brand of bacon I always buy, and I've never had any problems with it before. It's not the cheap muck you see in some supermarkets (Economy Bacon- WTF??).
I've got a pretty strong constitution anyway, my mum didn't fuss about bleaching every single surface when I was an infant, all that nonsense. I've got a pretty healthy immune system. I've not had anything more than a slight cold all winter.
Well we live and learn (if we live)! At least now I know that slightly discoloured bacon is safe to eat!
Thanks for your replies, not that many of them were actually all that useful! 😆
On the subject of 'safe to eat' how long do people leave food in a pot for without covering or chilling?
A couple of days (covered though), unless it's hot weather, then it goes in the fridge once it's cooled down. Especially if it's meat. Cooked meat is more dangerous than raw meat, if left unrefridgerated.