After the sliced bologna or ham or whatever has been in the 'fridge for
a few days, it can develop a coating that makes the slices stick
together but feels slippery. Since it washes off your hands (or the
bologna) easily with cold water, I don't think it can be any sort of
fatty stuff exuding from the meat. Whatever it is, eating it doesn't
cause even a twinge of stomach upset.

My suspicion is that it is a bio-film, maybe a coating of something like
lactobacillus something-or-other.

Anybody know for sure?

Isaac