Pulled out some deli meat from fridge. My mother-in-law says it’s wasteful not to use it, but it looks bad to me. What should I do?

 

We’ve all faced that moment of doubt in front of the fridge. The package of deli meat doesn’t look quite right, but a voice (perhaps your mother-in-law’s) whispers, “Don’t be wasteful!” So, how do you navigate the clash between food safety and avoiding waste?

Trust your instincts. If something seems off, it probably is. Here’s a clear guide to help you make the right call.

First, Trust Your Senses: The Signs of Spoilage

Your eyes and nose are your best tools. Toss the meat immediately if you notice any of these red flags:

• Slimy Texture: A sticky or slimy film on the surface, even if the color looks fine, is a sign of bacterial growth.

• Off Smell: Does it have a sour, tangy, or just generally unpleasant odor? Fresh deli meat should have a mild, neutral smell.

• Odd Color: Look for significant discoloration, like a faded, greyish, or greenish hue, instead of its original pink or red.

• Mold: Any visible mold, whether white, green, or blue, means it’s time to throw it out.

Why It’s Not Worth the Risk

Eating spoiled deli meat can lead to foodborne illness from bacteria like Listeria or Salmonella. The resulting nausea, vomiting, and diarrhea are simply not worth the few dollars you might save.

Smart Ways to Prevent Waste (Next Time)

To avoid this dilemma in the future:

• Store it Right: Keep deli meat in the coldest part of your fridge, sealed in an airtight container or tightly wrapped in plastic.

• Label Everything: Use a piece of tape to mark the date you opened the package. A general rule of thumb: use pre-packaged meat within 5-7 days and fresh-sliced deli meat within 3-5 days.

• Freeze for Later: If you know you won’t use it in time, freeze it in portion-sized bags. It’s perfect for future cooked dishes.

The Bottom Line

While avoiding waste is important, your family’s health always comes first. When in doubt, throw it out. It’s better to waste a little food than to risk a foodborne illness. You can always use this as an opportunity to discuss proper food storage with your mother-in-law, turning a moment of conflict into a plan for prevention.