Eating spam on top of rice can be delicious even without any other side dishes.

Most ham and sausages, including Spam, are made from pork. If pork is not properly cooked before eating, it can cause food poisoning. Is it dangerous to eat Spam raw without cooking it?

 

To conclude, the domestic spam manufacturer and distributor CJ CheilJedang states that it is safe to eat spam without cooking it. 

 

Spam is over 90% pork, but it is heated at a high temperature in retort equipment that reaches over 120 degrees Celsius during the manufacturing process. Because bacteria and microorganisms are completely eradicated during this process, it is safe to eat without cooking. Additionally, Vienna and frankfurter sausages are either packaged in sterile facilities after being smoked or undergo heat sterilization by being immersed in hot water after packaging, allowing them to be eaten raw.

 

However,

 

Bacon should be cooked by heating after minimal heat treatment such as low-temperature smoking. Of course, the manufacturing process may vary slightly depending on the producer, so it is recommended to check the packaging for any cautionary notes such as "please heat before eating."

Meanwhile, although products like spam are sterilized and can be eaten raw, it is better to cook them for health reasons.

 

 

Because some food additives are removed during the process of washing, steaming, and boiling ham and sausages in water. A representative additive is sodium nitrite, which is added to give ham and sausages their characteristic red color. Excessive intake of sodium nitrite can damage the liver and kidneys, and if absorbed into the body, it can reduce the oxygen-carrying capacity of red blood cells in the blood.

 

Most food additives such as sodium nitrite are dissolved in the fat of ham and sausages. Washing them once with water or blanching to remove the grease can reduce the intake of food additives. Saccharin sodium, pH adjusters, and other additives are somewhat washed away even with cold water similar to tap water. However, since most food additives are sensitive to high temperatures, it is better to blanch them once, and the water used for blanching may contain dissolved food additives, so it should not be used for cooking. When cooking, steaming or boiling is preferable to baking. Steaming or boiling allows the salt in processed meats to leach out into the water, reducing the salt content compared to before.

 

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Even just briefly blanching in hot water

Cook comfortably or,

 

You can eat it right after grilling.

 

I also use this method~