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How long does deli meat last in the refrigerator or freezer?
FoodSafety.gov’s Cold Food Storage Chart, reviewed September 19, 2023, lists these times for luncheon meat. The refrigerator figures assume it is kept at 40°F (4°C) or below; the freezer figures assume 0°F (-18°C) or below.
| Product state | Refrigerator at 40°F (4°C) or below | Freezer at 0°F (-18°C) or below |
|---|---|---|
| Opened package or deli-sliced | 3 to 5 days | 1 to 2 months for best quality |
| Unopened package | 2 weeks | 1 to 2 months for best quality |
The chart’s freezer periods are quality recommendations. Food kept continuously at 0°F (-18°C) can remain frozen indefinitely, though quality may decline. These entries are specifically for luncheon meat; hot dogs, ham, and cooked leftovers have separate chart categories and timelines.
Track the opened-package window
For deli-sliced meat or an opened package, note the opening date on the packaging or a label so you can track the 3-to-5-day refrigerator window. Follow any package instructions, and do not use the chart as proof of safety if the meat was handled or stored improperly.
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How to keep deli meat cold safely
- Keep the refrigerator at 40°F (4°C) or below. A refrigerator thermometer can help you check its temperature.
- Take perishable food home promptly and refrigerate it. FoodSafety.gov’s general food-safety guidance says to refrigerate perishable food within two hours, or within one hour when the outdoor temperature is above 90°F (32°C). These are general handling limits, not a guarantee that deli meat left out for that full time is safe in every circumstance.
- If you will not use the meat within its refrigerator window, freeze it while it is still properly stored. Keep the freezer at 0°F (-18°C) or below and use it within 1 to 2 months for best quality.
Can you tell if deli meat has gone bad by smell or appearance?
No sensory check can certify deli meat as safe. FoodSafety.gov warns that harmful bacteria may not be visible or detectable by taste, and says not to taste food to determine whether it is safe. Its leftovers guidance puts it plainly: “You can’t see or taste harmful bacteria. When in doubt, throw it out!”
Discard meat that looks or smells spoiled, but do not assume meat that looks and smells normal is safe. If its time-temperature history is uncertain, take the conservative course and throw it away rather than tasting it.
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Who should take extra precautions about Listeria?
Ready-to-eat deli meats may carry Listeria. FoodSafety.gov identifies pregnant people and newborns, adults 65 and older, and people with weakened immune systems as groups at higher risk. It advises these people to avoid cold cuts and deli meats unless heated to an internal temperature of 165°F (74°C) or until steaming hot before eating. The advice applies even when the meat is labeled precooked. See FoodSafety.gov’s pregnancy guidance and Bacteria and Viruses page.
The pregnancy guidance also advises against premade ham, chicken, or seafood salads commonly found in delis because they may contain Listeria. Those salads are a different ready-to-eat food, not part of the luncheon-meat storage chart above.
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