A:  According to the USDA, packaged lunch meats can be stored in the refrigerator for about two weeks before opening. Once opened, you can refrigerate lunch meat for about three to five days. Be sure to check the expiration dates on product packaging.   

A:  Yes, lunch meat can be frozen. According to the USDA, lunch meat is safe indefinitely if frozen, but it is best to use within one to two months for best quality.   

A:  Lunch meat can make for a tasty and convenient meal. You can easily put together sandwiches and wraps for a quick lunch. Lunch meat is high in protein and contains important vitamins and minerals like B12, zinc and iron. However, cold cuts can also be high in sodium and saturated fats, so it is best to eat in moderation especially for those with heart disease or high blood pressure. Look for lunch meat that is reduced or low sodium. Check with your doctor or nutritionist to see what foods are the best fit for your dietary needs.   

A:  According to the USDA, pregnant women should take precautions when eating deli meat. It is recommended that deli meat should be heated to a minimum internal temperature of 165 °F to minimize the risk of Listeria monocytogenes, a type of bacteria commonly found in the environment. Be sure to consult your doctor or nutritionist about what foods are the best fit for your dietary needs.  

A:  According to the USDA, lunch meat should not sit out for more than two hours because bacteria can quickly grow at room temperature making it dangerous to eat.  

A:  It’s best to limit your intake of lunch meat, but there are healthier options you can look for when a sandwich or wrap is calling your name. When possible, opt for lunch meats that are organic and low in sodium. Also try to avoid lunch meats that are high in saturated fats. Lean cuts like turkey, chicken breast and roast beef are good options. Be sure to consult your doctor or nutritionist about what foods are the best fit for your dietary needs.