Bacon. Cured meats have a short shelf life, even in the freezer, because of the high fat content and the development of rancid flavors. Rancidity develops even in the freezer and the presence of the curing salts hastens its development. The Food Marketing Institute recommends that opened bacon not be frozen. Their recommendation is that unopened bacon only be frozen up to one month.
What causes a VTE? Anyone can develop a VTE, but some things increase the risk of it occurring. For example, injury from trauma or surgery triggers the bodyâs natural clotting process, as do high levels of the hormone oestrogen and smoking. The more of these risk factors you have the greater the chance of having a VTE.
Although the exact incidence of VTE is unknown, it is believed that there are approximately 1 million cases in the United States each year, many of which represent recurrent disease. Nearly two thirds of all VTE events result from hospitalization, and approximately 300,000 of these patients die. Pulmonary embolism is the third most common cause of hospital-related death and the most common preventable cause of hospital-related death. Most hospitalized patients have at least 1 or more risk factors for VTE (Table 1).