7 Signs Your Pork Has Gone Bad

It happens to even the most organized meal planners: You open your fridge and realize that the pork you were planning to cook for dinner looks off. Maybe a foul odor has developed, a slimy substance has formed on top, or the coloring seems wrong.

Whatever is giving you a gut feeling about that pork, it’s important to listen to it. “In general, the easiest way to identify food spoilage is by using our senses. If food doesn’t smell, look, or feel the way we expect, it may be spoiled,” says Cristina Resendiz-Moctezuma, PhD, a food science research associate at Cornell College of Agriculture and Life Sciences in Ithaca, New York. “Pork is no exception.”

The good news? Early signs of spoilage in pork typically include off odors and color changes, and these are often easier to detect in pork than in beef, says Resendiz-Moctezuma. The following seven signs are clues that pork may no longer be safe to eat.

1. It’s Past the 3- to 5-Day Window

2. It’s Very Slimy

Just a slight slick or damp feel on pork isn’t cause for concern. “It’s often just due to natural juices released in the packaging,” says Brantley-Lopez.

3. The Packaging Is Unusual

Before you pop open a package of pork, give the container a close examination. “If the packaging is damaged — such as ripped, leaking, or punctured — it’s best to avoid purchasing it, as that can expose the pork to contamination,” says Brantley-Lopez.

Another red flag: If your package is bloated, especially when the other packages in the grocery store case look vacuum sealed. “Puffy or swollen packaging [that’s been vacuum sealed] often indicates gas buildup from microbial activity, which can be a sign that pork has spoiled and should be discarded,” says Dominguez.

For this reason, puffiness alone is not a reliable sign of spoilage in products with MAP, says Resendiz-Moctezuma. Ultimately, she explains, it’s best to rely on overall appearance and common sense. If a package looks unusual or compromised, it’s safer to avoid purchasing it.

4. It Smells Foul

Smelling your meat before you start cooking can be a useful way to check freshness, advises Resendiz-Moctezuma. Fresh meat should have no odor or simply a light metallic smell, she says.

5. The Color Is Off

The hue matters when it comes to pork. “Fresh pork should have a pinkish-red color. Paler pink cuts are also common and do not indicate spoilage, though they may be perceived as less desirable than darker red cuts,” says Resendiz-Moctezuma.

6. You Spot Mold

7. It Has a Weird Texture

Another good rule of thumb is to feel the pork. “Texture is an important cue. Fresh pork should feel firm and moist,” says Brantley-Lopez.

• Keep it cold. Pork should be stored at 40 degrees F or below to slow bacterial growth and prevent spoilage, says Brantley-Lopez.

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  “It’s best to refrigerate or freeze pork promptly after purchase and avoid leaving it out for extended periods,” she adds.

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• Time it right. To prevent bacteria growth and spoilage, pork should be in the refrigerator for no more than three to five days, and it should not be frozen for more than 4 to 12 months.

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• Thaw it safely. Plan ahead and thaw pork in the refrigerator, in cold water (in a leak-proof bag), or in the microwave, rather than letting meat sit out on a counter or in hot water (the latter two methods can bring the meat’s temperature into a danger zone where bacteria can multiply).

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• Wash your hands. Always wash your hands before and after handling food, for at least 20 seconds, to avoid contaminating other foods.

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• Keep tools clean. Always use clean utensils and cutting boards to prevent cross contamination, says Dominguez.

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• Cook it properly. To kill bacteria and avoid foodborne illnesses, heat pork steak, chops, and roast to an internal temperature of 145 degrees F, then allow it to rest for at least three minutes, per USDA guidelines. For ground pork, heat it to 160 degrees F.

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• Reheat it hotter. When reheating pork, heat it up to 165 degrees F to kill any bacteria that may have multiplied during the extra storage days.

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• It’s important to examine pork for signs of spoilage before you start cooking it. These signs may include significant slime, a strange smell, mold, a too-soft texture, or a damaged package.
• Check the date on the package, and make sure you cook or freeze pork three to five days after you buy it (or one or two days for ground pork) to prevent bacteria growth and spoilage.
• If pork seems fine, follow safe cooking practices — including heating the meat to 145 degrees F (or 160 degrees F if ground) — to make sure any bacteria is killed.