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Use by dates and storage of cured meats


njc110381
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Just looking at the storage instructions on the Sec that I buy from Sainsbury's. Apparently once opened it needs eating within three days and needs to be kept in the fridge... I hang it from the cupboard door with string and it sits there getting slowly nibbled at for weeks! In that time it slowly dries out but it has never made me ill and I've pretty much always stored it this way.

 

Does modern storage promote bactrial growth perhaps? The damp of the fridge is probably a better environment for mould than the dry air?

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