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Spam (stylized in all-caps) is a brand of lunch meat (processed canned pork and ham) made by Hormel Foods Corporation, an American multinational food processing company.It was introduced in the United States in 1937 and gained popularity worldwide after its use during World War II. [1]
According to Hormel Foods, the makers of Spam, the canned lunch meat came out toward the end of the Great Depression. It was inexpensive and accessible to the masses. Spam could be stored for a ...
After all, despite its bad rep, Spam was a versatile alternative in a time when fresh meat wasn’t readily available. Hawaii residents weren’t choosing Spam over a “nice steak or a hamburger ...
Deli lunch meat is occasionally infected by Listeria. In 2011, the US Centers for Disease Control and Prevention (US CDC) advises that those over age 50 reheat lunch meats to "steaming hot" 165 °F (74 °C) and use them within four days. [6] In 2021, the US CDC reported another wave of Listeria outbreak. The final investigation notice from 2023 ...
Treet (Armour Star Treet) is a canned lunch meat product similar to Spam first introduced in 1939 by Armour and Company in the United States. Sold as "spiced luncheon loaf", it is made with chicken and pork and has a more finely ground texture than Spam, more akin to bologna or vienna sausages. Like Spam, it is often fried or baked before ...
Spam Away. Love it or hate it, Spam has developed a cult following since it was invented in 1937. Though the salty canned meat may be off-putting to some, its versatility, convenience, and flavor ...
Chipped chopped ham reached a broad audience in the post-World War II era when it was heavily marketed as a luncheon meat suitable for packed lunches. Former United States Army soldiers likened it to Spam, to which they had grown accustomed while in the army. Its popularity has been furthered by its relatively low cost per pound.
Hormel Foods told the USDA there might be a problem with its iconic canned meat. The bad news: There’s a public health alert about canned Spam. Here’s the good news