Bacon is a beloved breakfast meat enjoyed by millions. However, upon opening a fresh pack of bacon, you may notice odd black spots or dots on the raw pork belly slices. Understandably, this raises concerns over what these bacon spots are and if the meat is still safe to eat.
The cause of these peculiar black specks on bacon is likely a harmless condition called melanosis uberis. Read on to learn what melanosis uberis is, what causes it, and whether you can still enjoy bacon containing these unusual markings.
What is Melanosis Uberis?
Melanosis uberis is a harmless pigmentation disorder that causes a buildup of black melanin pigment in the mammary glands and fat of pigs. It appears as dark spotting or marbling on raw bacon or pork belly, tracing the path of mammary ducts and blood vessels.
Despite its unusual appearance melanosis uberis poses no risk to human health or pork quality. The black speckles are simply clusters of melanin which is the same pigment that gives human skin and hair its color.
Melanosis uberis is sometimes called pseudomelanosis to distinguish it from true melanosis, which can indicate disease. The cause of melanosis uberis in pigs is not fully understood, but it may stem from congenital genetic factors.
What Causes Melanosis Uberis Spots on Bacon?
Researchers have not pinpointed an exact cause of melanosis uberis but here are some contributing factors
- Genetics – Occurs more often in some pig breeds, suggesting a hereditary component.
- Hormones – Estrogen levels may stimulate excess melanin production. More common in unspayed female pigs.
- Diet – Diets high in soy, canola, or ingredients containing plant tannins may play a role.
- Sun exposure – UV light exposure increases skin melanin production in pigs as well as people.
Melanosis uberis is generally sporadic and unpredictable. Most cases are discovered during butchering when the pork belly is sliced into bacon. It does not cause symptoms or health issues in pigs before processing.
Is Bacon With Melanosis Uberis Spots Safe To Eat?
The good news is bacon affected by melanosis uberis is completely safe for human consumption. The melanin pigment poses no health risks or meat quality concerns. In fact, melanosis uberis spots are harmless enough that they are usually not grounds for the bacon to be condemned or discarded during inspection.
However, some consumers find the appearance of scattered black dots unappetizing. While not a safety issue, it may be an aesthetic one. The pork industry considers melanosis uberis a defect impacting visual marketability of bacon and other cuts.
If you find melanosis uberis spots unpalatable, you can simply trim off the affected areas of the bacon before cooking and eating the rest. Just be sure to inspect carefully and remove all dark speckling for peace of mind.
How To Identify Melanosis Uberis on Bacon
Look for these hallmark signs of melanosis uberis:
- Black or very dark brown speckles on raw pork belly
- Spots concentrated along fat layers rather than meat
- Marks arranged in streaks or spiderweb-like patterns
- Location tracing mammary glands and blood vessels
- Limited to certain sections rather than spread evenly
- Usually visible on outer surfaces, not internally
- Spots don’t rub off or penetrate into meat
If the above description matches the spots on your bacon, it is almost certainly harmless melanosis uberis rather than mold or other abnormalities. Still, when in doubt, it may be best to discard affected sections.
Other Important Bacon Pigment Disorders
Two other conditions that can cause skin discoloration in pigs and may be mistaken for melanosis uberis are:
1. Melanomatosis
Unlike benign melanosis uberis, melanomatosis stems from melanoma tumors in pigs. It also causes dark skin spots but presents additional symptoms like weight loss, neurologic issues, and fluid buildup. Bacon should not be consumed if true melanomatosis is present.
2. Porcine Skin Discoloration
This condition arises from blood cell breakdown early in the curing process. It leaves a temporary greenish cast on bacon that fades to greyish-brown over time. While visually unappealing, it is not harmful.
Neither of these requires tossing out bacon like melanosis uberis. But it’s important to differentiate between the three. When unsure, consult your butcher or veterinarian.
Storing and Cooking Bacon With Melanosis Uberis
Since melanosis uberis poses no safety risks, bacon containing these black dots has the same storage and handling needs as regular bacon:
- Store raw bacon in the coldest part of the refrigerator. Use within 7-10 days of opening.
- Freeze raw bacon for longer term storage. It will keep 3-6 months in a 0°F freezer.
- Cook bacon thoroughly until crispy or internal temperature reaches 145°F minimum.
- Refrigerate cooked bacon 3-4 days. Reheat fully before eating leftovers.
- Discard bacon that smells bad, feels slimy, or shows signs of spoilage like mold.
Follow standard bacon storage and food safety practices, even if melanosis uberis spots are present. The melanin is harmless and cooking kills any bacteria that could grow on raw pork.
Is Melanosis Uberis In Other Pork Cuts?
While most common in bacon, melanosis uberis can occasionally affect other parts of pigs containing mammary tissue. Dark speckling may be found around the:
- Teats and udder
- Chest and underbelly
- Flank near back legs
- Fatty areas like jowls and hocks
Pigmented spots only occur where mammary glands exist. So while bacon, pork belly, and adjacent cuts may show melanosis uberis, most other pork is unlikely to be impacted. Whole muscle roasts and chops are rarely affected.
Can You Prevent Melanosis Uberis In Pigs?
There is no known way to definitively prevent melanosis uberis from developing in pigs. However, producers can reduce incidence by:
- Avoiding breeds prone to melanosis uberis
- Preventing sunburn and skin damage
- Feeding a balanced diet without excesses
- Controlling swine hormones and reproduction
- Monitoring for melanosis at slaughter
While not foolproof, these strategies may help minimize cases of this unsightly but harmless condition.
The Takeaway on Melanosis Uberis In Bacon
While some may wish to trim off the speckled sections, the rest of the bacon remains perfectly fine to eat. Cook and store melanosis uberis bacon as usual. No special handling is needed, just peace of mind knowing those odd black dots are no cause for concern.
So next time you spot dark bacon speckles, no need to throw out the package. Feel free to fry up melanosis uberis bacon to enjoy the savory taste and smell that makes this pork product a cherished breakfast tradition.
How to Handle Bacon Safely
- Pick out the bacon right before you pay at the grocery store register.
- Bring the bacon home right away and put it in the fridge at or below 40 °F.
- Use within 7 days or freeze (0°F).
- Read the product label for handling instructions.
- Choose cooked bacon that is kept in the fridge right before you check out at the grocery store.
- Bring the bacon home right away and put it in the fridge at or below 40°F.
- To keep cooked bacon fresh for a long time, keep it at 85°F or below. Refrigerate after opening.
- Observe the manufacturers recommended “use-by” date.
How to Thaw Bacon Safely
There are three safe ways to thaw bacon: in the refrigerator, in cold water and in the microwave. Never defrost bacon on the kitchen counter or at room temperature.
Its best to plan for slow, safe thawing in the refrigerator. After defrosting bacon by this method, it will be safe in the refrigerator for 7 days before cooking. It’s safe to freeze the bacon again without cooking it first if you decide not to use it at this time.
This method is faster than refrigerator thawing. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the bacon may absorb water, resulting in a watery product. Submerge the bag in cold tap water, changing the water every 30 minutes so it continues to thaw. A one-pound package of bacon may thaw in an hour or less. If thawed completely, the food must be cooked immediately.
If you use the microwave to thaw bacon, you should cook it right away because some parts of the food may get warm and start to cook during the microwave. Holding partially cooked food is not recommended because any bacteria present will not be destroyed.
Because they may have been kept at temperatures above 40 degrees, foods that were defrosted in the microwave or cold water should be cooked before they are frozen again.
It is safe to cook bacon from the frozen state.
You can cook bacon in a skillet or pan on the stove, in a regular oven, or in the microwave. How long bacon takes to cook depends on the type and thickness of the bacon, the heat, and how crispy you want it.
If the bacon is cooked crisp, it should have reached a safe temperature, but it’s hard to tell when a thin piece of meat is done. Even after being cooked and cooled, cured meats like bacon can stay pink because of the chemicals that cure them.
Never brown or partially cook raw bacon and then refrigerate to finish cooking later. This is because any bacteria present will not be destroyed. Cook bacon completely before removing it from the heat source.
While it is safe to eat precooked bacon from the package, you may desire to reheat it. Do what it says on the package or put the strips on a plate or paper towel that can go in the microwave and heat them for about 10 seconds per strip.