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Does the package say it requirements to be maintained refrigerated? Did it come from refrigerated storage at the store? If either of these is true, then you must toss it.
Bacon CAN be heavily smoked and cured for room-temperature storage, however most grocery-keep bacon is not this kind. Due to the nitrates/nitrates and smoking process, normal bacon must be safe at room temperature for longer than the 2 hrs we offer uncured meats, but 32 hours is simply WAY TOO LONG.
If the package is sealed I would go for it! I doubt there"s been any kind of major bacterial growth through all the preservatives. Besides, you still have to prepare it (well), which would kill any type of bacteria (supposing there are any). That shelp, the taste/high quality might be modified, however nopoint to be pertained to about (not harmful). If it does not taste great, toss it.
I am an old timer and also I am about to repeat some stories from various other old timers from as soon as I was a youth. These folks lived most of their resides without refrigeration. Curing ham and bacon was a prevalent exercise for keeping that percentage of the pig. The hams and bacon hung cured in the root cellars for months (3 and also 4, 5 was pushng it.) When retrieved for derekwadsworth.com, if there was a tiny spoil on the outside it was cut off dvery own to the good meat and also cooked an eaten. They all lived right into their 90"s. interestingly, uncured quarters of beef were tackled pretty a lot the same way. Use the smell test both prior to and also after food preparation.
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