Is It Safe to Eat Uncured Bacon?

If you’ve ever browsed the bacon section at your local grocery store, you may have noticed some labels saying “uncured bacon.” This type of bacon is becoming more and more popular. But is uncured bacon truly better and safer to eat than regular cured bacon? Let’s take a closer look.

What is Uncured Bacon?

First, it helps to understand what exactly uncured bacon is Traditionally, most bacon is cured Curing is a process of preserving meat by packing it in salt or soaking it in a brine solution. Cured bacon also contains sodium nitrite, which helps preserve the meat, enhance flavor, and give bacon its signature pink color.

Uncured bacon, on the other hand, does not contain added sodium nitrite Instead, it’s cured with sources of natural nitrites like celery powder or celery juice Manufacturers then label this type of bacon as “uncured” or “no nitrates/nitrites added.” This gives the impression that uncured bacon is more natural and healthier. But is this truly the case when it comes to safety?

Potential Concerns Over Nitrites

The reason uncured bacon seems healthier at first glance is because of some concerns over nitrites. Nitrites have been linked to an increased risk of certain cancers when consumed in high amounts from processed meats. There’s also a misconception that nitrites come from artificial sources.

However, the reality is nitrites are naturally present in many vegetables we eat. Some examples include spinach, beets, arugula, and celery. And the nitrites derived from celery powder used to cure uncured bacon are chemically identical to artificial sodium nitrite added to regular cured bacon.

So in essence, uncured bacon contains just as many nitrites as cured bacon. The source of the nitrites may be different, but the health effects are largely the same. Therefore, choosing uncured over cured bacon does not inherently make it any safer.

Other Safety Concerns With Bacon

Aside from the nitrite debate, bacon in general does come with some safety concerns to keep in mind:

• Foodborne illness – Bacon can harbor harmful bacteria like salmonella. Be sure to cook it thoroughly to 165°F.

• Grease splatter – Hot bacon grease can cause painful burns. Use caution when cooking.

• Grease fires – Bacon grease is flammable. Make sure to properly dispose of grease after cooking rather than letting it accumulate.

• Overcooking – Burnt bacon contains carcinogenic compounds like polycyclic aromatic hydrocarbons. Watch it closely while cooking.

• Foodborne parasites – Pork can contain parasites if undercooked. Stick to the proper internal temperature.

• Sodium content – Bacon is very high in sodium, which may increase blood pressure. Limit portion sizes.

These concerns apply equally to both uncured and cured bacon varieties. So opting for uncured thinking it’s any safer isn’t a good approach. Proper handling and cooking are key for either type.

Is Uncured Bacon Healthier Than Cured?

While uncured bacon seems like it should be healthier given the connotations of the name, the evidence is unclear. According to Consumer Reports, uncured bacon samples contained similar levels of sodium nitrites as cured options.

And according to registered dietitian Amy Keating, “When people see ‘uncured’ and ‘no nitrates/nitrites added’ on a label, they believe the meat is healthier. But that’s not the case.”

The FDA also notes there are currently no data showing that nitrite consumption from cured meats compared to uncured meats has different health effects. More research is still needed on whether uncured bacon is definitively better for you than cured bacon.

How to Choose Safer Bacon

Rather than getting hung up on whether bacon is cured vs. uncured, here are some tips for choosing safer bacon in general:

• Opt for lower sodium bacons whenever possible.

• Look for American-raised pork if you’re concerned about safety standards.

• Check the ingredient list and select minimal added ingredients.

• Choose bacon with the least amount of fat striations.

• Check the expiration date and pick the package with the latest date.

• Look for bacon without any discoloration or sliminess.

• Make sure the packaging is not damaged or leaking.

Following basic food safety practices is also key to reducing risks:

• Wash hands before handling raw bacon.

• Separate raw bacon from other foods in your fridge.

• Use a different cutting board for raw bacon than other foods.

• Cook bacon thoroughly to 165°F, the safe minimum internal temperature.

• Discard used bacon grease properly in a heat-safe container once cooled.

Cooking Uncured Bacon Safely

Assuming you’ve chosen a high-quality package of uncured bacon, keeping safety in mind during cooking is also important. Here are some tips:

• Use a baking sheet lined with foil to catch grease.

• Bake at 400-450°F on a rack on the top shelf of the oven.

• Flip the bacon halfway through cooking.

• Make sure bacon reaches 165°F internally before removing.

• Drain bacon on paper towels before serving.

• Pour hot grease into an empty can and dispose of safely.

• Clean any bacon grease spills or splatters in the oven immediately.

Cooking on the stovetop is fine too but be extra cautious about splattering grease. Grilling uncured bacon outside is another great option in warmer months.

Safety Tips When Cooking All Bacon Varieties

To stay safe when cooking any type of bacon, cured or uncured, follow these recommendations:

• Choose a splatter guard when pan-frying to prevent burns.

• Turn the exhaust fan on high to vent grease smoke.

• Keep a baking soda box nearby to douse any grease fires.

• Cook bacon uncovered so steam can escape rather than pooling.

• Use tongs and spatulas rather than forks to turn bacon and avoid punctures.

• Keep children and pets away from the cooking area to avoid accidents.

• Set a timer and stay close to the oven or stovetop when cooking.

• Discard severely overcooked or burnt pieces rather than eating them.

Is It Worth Buying Uncured Bacon?

At the end of the day, choosing uncured bacon comes down to personal preference. If you’re seeking bacon with a minimalist ingredient list and no artificial preservatives, then uncured is the way to go. But for those simply looking for a “healthier” bacon, uncured may not live up to the expectations.

Uncured bacon is not definitively safer than cured bacon across the board. Practicing proper handling, storage, and cooking is key to reducing risks no matter what type of bacon you buy. The curing method itself makes little difference in safety if you take the right precautions.

So don’t get swayed by flashy labels. Cured or uncured, bacon is bacon when it comes to health and safety risks. Go with the option that best fits your preferences for taste, texture, ingredients, and price point. And be sure to enjoy your bacon responsibly as an occasional treat.

Frequently Asked Questions About Uncured Bacon

Still have some questions about the safety of uncured bacon? Here are answers to some common FAQs:

Is uncured bacon safer than cured bacon?

No, there is no evidence that uncured bacon is definitively safer than cured bacon. Both still contain nitrites and other safety risks related to grease, overcooking, bacteria, etc. Proper handling and cooking are more important.

Does uncured bacon have fewer nitrites?

No, uncured bacon contains similar levels of nitrites as cured bacon, even though the nitrites are derived from natural sources like celery powder rather than artificial sodium nitrite.

Is uncured bacon better for you?

It’s unclear if there are any definite health benefits to choosing uncured over cured bacon. Both are high in sodium and saturated fat. More studies are needed on their long-term health effects.

Can you get food poisoning from uncured bacon?

Yes, uncured bacon still carries a risk of salmonella, E. coli, listeria, and other bacteria if undercooked or handles improperly. Always cook uncured bacon to 165°F as a safety precaution.

Does uncured bacon taste different than cured bacon?

Some people feel uncured bacon has a different taste and texture from cured. But it also depends on other factors like the pork’s diet, breed, smoking method, etc. Taste is subjective.

Is uncured bacon more expensive?

On average, uncured bacon costs $1-3 more per pound than cured bacon. It’s viewed as more “premium.” Higher demand for uncured bacon is also driving up prices. But prices vary by brand.

The debate of cured vs. uncured bacon continues. But no matter what type you choose, following basic food safety principles while cooking, handling, and storing bacon is the best way to stay healthy.