Eating bacon with a pink or red tint can be off-putting and concerning for many. The color change often sparks questions around food safety and whether the meat is still edible. Below we’ll explore what causes bacon to turn pink or red, if it’s safe to eat, and steps to prevent pink bacon.
What Causes Bacon to Turn Pink or Red?
There are a few potential culprits behind pink or red bacon:
- Nitrates – Bacon is cured with nitrates which react with the meat’s myoglobin to give bacon its characteristic pink color. Higher levels of nitrates can cause a more pronounced reddish-pink hue.
- Smoke – Many bacon varieties are smoked as part of the curing process. Smoke contains many chemical compounds that can react with the meat and turn it pink or red.
- Undercooking – Not cooking bacon long enough allows reddish-pink myoglobin to remain.
- Bacterial growth – Microbes like salmonella can multiply in raw bacon and cause color changes.
Of these factors, undercooking and bacterial growth are the most concerning in terms of food safety. Properly handled and prepared bacon that’s pink due to curing agents or smoking is not a safety risk.
Is Pink Bacon Safe to Eat?
The safety of pink bacon depends largely on proper handling and thorough cooking. Here are some general guidelines:
- Raw or undercooked bacon with a pink/red tint could be harboring harmful bacteria and should not be consumed.
- Fully cooked bacon that’s slightly pink due to curing agents or smoking is safe to eat.
- Vacuum-packed pre-cooked bacon that turns pink or red should be discarded.
The USDA recommends cooking raw bacon to 145°F internally to kill potential pathogens like salmonella. At this temperature, any pink color is just from nitrates or smoking rather than active bacteria.
If pre-cooked bacon turns pink or red, it may indicate that oxygen has gotten into the package and caused bacterial spoilage. Play it safe and throw it out.
How to Prevent Pink Bacon
You can take the following steps when buying, storing, and cooking bacon to avoid unwanted pinkness or redness:
- Check expiration dates and choose the freshest option when buying raw bacon.
- Store unopened raw bacon in the coldest part of the refrigerator for no more than 7 days.
- Keep opened packages of raw bacon tightly wrapped and use within 5 days.
- Cook raw bacon thoroughly until crispy and browned.
- Use a meat thermometer to verify bacon reaches 145°F internally before removing from heat.
- Don’t let pre-cooked bacon sit at room temperature for more than 2 hours; refrigerate or freeze after opening.
Proper handling prevents bacterial contamination which could cause color changes in raw bacon. Thorough cooking destroys any bacteria present and renders nitrate-related pinkness harmless.
Conclusion
The pink or red color sometimes seen in bacon is usually harmless if the meat has been properly handled and cooked. Curing agents like nitrates or smoking can cause a temporary pink tint even when bacon is fully cooked. However, undercooked bacon or spoilage due to poor storage provide conditions for bacterial growth that could lead to illness from eating pink pork.
As long as raw bacon is properly refrigerated and cooked to 145°F or above, a slight pink residual color is not a safety issue. But when in doubt, remember it’s better to be safe than sorry. If your bacon has an unnatural color or smell, don’t take risks – throw it out.