Question: I received a gift box of food products for Christmas, which included a vacuum-sealed package of country ham slices and a package of country ham chunks. For nearly six months, they’ve been stored in a dry place at room temperature. Are they still safe to eat? How can I tell if they are spoiled?

Answer: Judging from information I found on the RMIF Red Meat Industry Forum, it appears that you should throw away that meat. Here’s information from the Web site:

http://www.redmeatindustryforum.org.uk/supplychain/Packaging.htm

Packaging:

Packaging has two main functions: to protect and preserve the product and to carry information about the product. There are many packaging systems, and the choice of which to use will depend on many factors including cost, the volume of product being handled and presentation.

Shelf life varies considerably depending on the packaging used. The precise shelf life will also depend on the condition of the meat when packed, storage conditions and the quality of the packaging materials, so the details given below are only guides.

Vacuum packing seals meat in plastic bags from which air has been expelled. The bags minimise both gas and moisture permeability; they act as a barrier to prevent both the meat surface coming into contact with external oxygen and the meat’s moisture from seeping out. The lack of oxygen inhibits the growth of bacteria which cause the meat to deteriorate.

Vacuum packed primal cuts stored at 0°C should have a shelf life of 4-8 weeks. Meat held in vacuum pack for long-term storage must be kept at a temperature of 3°C or less.

Linda Niemi

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