Refrigerate After Opening

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”.

Dr. Alan Greene

Dr. Greene is the founder of (cited by the AMA as “the pioneer physician Web site”), a practicing pediatrician, father of four, & author of Raising Baby Green & Feeding Baby Green. He appears frequently in the media including such venues as the The New York Times, the TODAY Show, Good Morning America, & the Dr. Oz Show.

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