Refrigerate After Opening

You’re having a great time at a summer picnic, where you’ve brought some dry-cured salami or country ham. It’s been stored for weeks in a cupboard at home, and it traveled in a hot car on the way to the park. No problem. But this can give you a false sense of security.

Once you break the seal on the meat, food-poisoning-causing bacteria can invade and begin to multiply. With every passing hour, the risk of food poisoning increases. According to the July 2000 issue of Tufts University Health and Nutrition Letter, you do need to keep dry-cured foods cold once they are open, whether or not their packages say “refrigerate after opening”.

Published on: August 13, 2001
About the Author
Photo of Alan Greene MD
Dr. Greene is a practicing physician, author, national and international TEDx speaker, and global health advocate. He is a graduate of Princeton University and University of California San Francisco.
Get Dr. Greene's Wellness RecommendationsSignup now to get Dr. Greene's healing philosophy, insight into medical trends, parenting tips, seasonal highlights, and health news delivered to your inbox every month.
No comments yet. Start the conversation!
Add your comment