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Post by pizzab on Apr 4, 2008 1:54:22 GMT -5
I recently bought a package of uncured sliced ham packaged in modified atmosphere packaging. Long before the use-by date, the package puffed up; my husband thinks it is just from temperature changes in our refrigerator, but I'm concerned it's a sign of multiplying bacteria. I've bought the same ham many times before and only had this happen once before. What do you think?
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Post by BBQ Butcher on Apr 4, 2008 3:32:25 GMT -5
I recently bought a package of uncured sliced ham packaged in modified atmosphere packaging. Long before the use-by date, the package puffed up; my husband thinks it is just from temperature changes in our refrigerator, but I'm concerned it's a sign of multiplying bacteria. I've bought the same ham many times before and only had this happen once before. What do you think? The temp changes in your fridge must be drastic for the package to do that. More than likely the vacuum packaging or the MAP developed a pin hole leak, allowing oxygen into the package. The 'puffiness' IS bacteria reacting with the air and other enzymes. If the meat has an off odor, is slick or sticky, discolored or any other unhealthy attribute, then discard the ham. I like to go by the motto, "If in doubt, throw it out".
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