# Questions about the viability of 5 day old lunch meat **URL:** \ **Category:** Cafe Society\ **Created:** [July 21, 2022, 2:27pm UTC](https://boards.straightdope.com/t/questions-about-the-viability-of-5-day-old-lunch-meat/968323 "2022-07-21T14:27:14Z")\ **Posts on this page:** 5\ **Page:** 2
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [July 27, 2022, 7:41pm UTC](https://boards.straightdope.com/t/questions-about-the-viability-of-5-day-old-lunch-meat/968323/21 "2022-07-27T19:41:54Z")
> [@solost](#): > > The package expiration date says by Sept. 9, but I assume that’s only if unopened. And what’s up with that Sept. 9 date? Seems like a long way out for meat, even for an unopened package. Yeah, it is good in the Fridge. Towards the end, do “smell test” it. ---
**Author:** ![TRC4941](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trc4941/32/6792_2.png) [@TRC4941](https://boards.straightdope.com/u/TRC4941)\ **Post date:** [August 2, 2022, 2:51pm UTC](https://boards.straightdope.com/t/questions-about-the-viability-of-5-day-old-lunch-meat/968323/22 "2022-08-02T14:51:59Z")
If I recall, packaged lunchmeat is stamped with a date but it also says somewhere on the package to use within 7 days of opening. I would not eat lunch meat that has been opened now in Sept! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 2, 2022, 4:39pm UTC](https://boards.straightdope.com/t/questions-about-the-viability-of-5-day-old-lunch-meat/968323/23 "2022-08-02T16:39:45Z")
> [@DCnDC](#): > > I mean “celery powder” (which is just as bad, and possibly worse). Now, now. Those are specifically marked as “uncured.” (Which, as you hint at, is just complete bullshit. Celery powder/juice contain plenty of curing salts in naturally occurring nitrites/nitrates.) As a general point, you don’t need nitrites/nitrates to cure, salt will do. But with salt, you usually have to use a lot more of it to protect against microbial action (for example, prosciutto and jamon iberico is only salt-cured.) Plus nitrates/nitrate (whether sodium nitrate/nitrite or celery products) help give cured meat a pink color. (Salt-cured meats will usually turn brownish.) ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [August 2, 2022, 7:31pm UTC](https://boards.straightdope.com/t/questions-about-the-viability-of-5-day-old-lunch-meat/968323/24 "2022-08-02T19:31:23Z")
> [@Chronos](#): > > Mostly, “curing” just means “lots and lots of salt”. Which they still do. Some of the sausages like salami and bologna are cultured with bacteria. Live culture helps extend the shelf life of the product by creating an environment less hospitable to other bacteria. If not dried those meats need salt and nitrates for a long shelf life. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 2, 2022, 7:36pm UTC](https://boards.straightdope.com/t/questions-about-the-viability-of-5-day-old-lunch-meat/968323/25 "2022-08-02T19:36:12Z")
Yes, they will have starter cultures, too, given them their classic “tang” (at least in the case of salumi), but they are also salted and often have some type of nitrite/nitrate cure in them, as well. [Previous page](https://boards.straightdope.com/t/questions-about-the-viability-of-5-day-old-lunch-meat/968323.md?page=1)