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Black Spots in Bacon (Is it Safe?)
My wife and I bought a package of bacon from the supermarket, and when
we opened the package, the ends of the bacon (in part of the fat) had black spots/lines going through it. Does anyone know what this could be? We removed (generously) the parts with the spots, and started cooking the rest (we haven't eaten it, though). Does anyone know what these spots could be? You can e-mail me at if you know. Your help would be greatly appreciated. Also, if there are any questions to clarify matters, I will be glad to answer them. Thanks. -Jacob |
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Black Spots in Bacon (Is it Safe?)
"Steve Wertz" > wrote in message ... > On 27 Apr 2006 17:46:37 -0700, wrote: > >> My wife and I bought a package of bacon from the supermarket, and when >> we opened the package, the ends of the bacon (in part of the fat) had >> black spots/lines going through it. > > Arsenic poisoning will do that. > >> You can e-mail me at if you know. Your help >> would be greatly appreciated. >> >> Also, if there are any questions to clarify matters, I will be glad to >> answer them. Thanks. > > $3.00 for some bacon, what do *you* think you should do? If you > want an email response, it will cost $3.25. > > -sw Do you know what a trip to the ER costs in time, money, worry, health? If it doesn't show those little black lines/spots on the image on the package, dump it. Try shopping for bacon at a different market. Dee Dee |
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Black Spots in Bacon (Is it Safe?)
Mark Thorson wrote:
> wrote: >> Does anyone know what >> these spots could be? > > Vegetable dye from the USDA inspection stamp? I see that on my lamb all the time. |
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Black Spots in Bacon (Is it Safe?)
Mark Thorson wrote:
> wrote: >> Does anyone know what >> these spots could be? > > Vegetable dye from the USDA inspection stamp? The dye to stamp meat is usually blue. I'd be suspicious of black streaks. <for the same reason they don't stamp it with green, I guess> |
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Black Spots in Bacon (Is it Safe?)
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Black Spots in Bacon (Is it Safe?)
> wrote in message oups.com... > My wife and I bought a package of bacon from the supermarket, and when > we opened the package, the ends of the bacon (in part of the fat) had > black spots/lines going through it. Does anyone know what this could > be? We removed (generously) the parts with the spots, and started > cooking the rest (we haven't eaten it, though). Does anyone know what > these spots could be? > > You can e-mail me at if you know. Your help > would be greatly appreciated. > > Also, if there are any questions to clarify matters, I will be glad to > answer them. Thanks. > > -Jacob > According to Long John Silver the Black Spot is most hazardous. David |
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