Shelf Life Tips
- How long does sliced salami deli meat last in the fridge? The exact answer to that question depends to a large extent on storage conditions - keep salami deli meat (also known as lunch meat, luncheon meat or cold cuts) refrigerated at all times.
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To maximize the shelf life of salami deli meat after opening, keep refrigerated in airtight containers or wrapped tightly in plastic wrap or aluminum foil.
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Properly stored, sliced salami deli meat will last for 3 to 5 days in the refrigerator.
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How long can salami deli meat be left at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; salami deli meat should be discarded if left out for more than 2 hours at room temperature.
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To further extend the shelf life of salami deli meat, freeze it; when freezing, place salami deli meat in the freezer before the number of days shown for refrigerator storage has elapsed.
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You can maximize the shelf life of salami deli meat in the freezer by overwrapping the original store packaging with airtight heavy-duty aluminum foil, plastic wrap, or freezer paper or place the package inside a heavy-duty freezer bag in order to prevent freezer burn.
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How long does salami deli meat last in the freezer? Properly stored, it will maintain best quality for 1 to 2 months, but will remain safe beyond that time.
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How long does salami deli meat last after being frozen and thawed? Sliced salami deli meat that has been defrosted in the fridge can be kept for an additional 3 to 4 days in the refrigerator before using; sliced salami deli meat that was thawed in the microwave or in cold water should be used immediately.
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The freezer time shown is for best quality only - salami deli meat that has been kept constantly frozen at 0°F will keep safe indefinitely.
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How can you tell if salami deli meat is bad or spoiled? The best way is to smell and look at the meat: discard any salami deli meat with a slimy surface, off smell or appearance; do not taste first.
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Sources: For details about data sources used for food storage information, please click here
