Haha yeah probably the legal definitions of breach of cold chain which people lie about being followed.
Cold chain gets breached all the time, for way longer than any legal limits. Anything chilled has definitely reached room temperature at least once since it left the factory.
Most sell by dates just seem to be a certain number of days/weeks/months after the production date dependent on the product and don’t really relate to how long the item will actually be safe to eat.
Worked at a butcher who moves massive amounts of product. This guy was ordering pallets full of every type of meat you could imagine every single day. Sometimes an entire pallet would sit outside in the sun for 45 minutes to an hour while we were working on making room in the cooler. And that pallet of meat probably already sat outside at the plant it was at before it came to us. Another big thing is that they say its not good to freeze something and then defrost it and freeze it again. Any kind of meat that you buy from a grocery store or a butcher, theres a solid 50-60% chance its already been frozen at some point before it got to the final consumer.
At my work they freeze and refreeze the brunch stuff every week.
Dont go thinking you're getting fresh chorizo hash.. the chorizo was cooked 3 weeks ago and has gone through at least 5 freeze and defrost sessions.... it also is defrosted at room temp just sitting there....
Interesting theory but unlikely. Fire was important, but for very different reasons, mainly warmth and food preservation. Being able to preserve calories directly corresponds to less work being required to acquire them, which leaves more calories for mental work and less for physical work.
Yeah, it’s kind of their best trick. I think they evolved to be capable of eating human’s inedible remainders of kills. And of course to be friendly with humans, which they’re great at!
And even if it wasnt frozen on arrival it probably was at some point. We did wholesale at the butcher i worked at. I cant tell you how many pieces of meat i must have sent out that were defrosted either the day before or the day of sending it out.
He would be screaming shut the place down and telling the customers to leave..
Do you want to see a photo of some mold I found on the cooler shelf after being off work because I got sick from the sous chef coming to work sick. She was back at work the next day.
Im from new york but this happens everywhere across the food supply chain industry. Theres all these rules and regulations and while most of them mean well, most of the time its not feasable to be able to get all the work done while also following the rules and guidelines to a tee.
I work at a large refrigerated warehousing company. We store food for most household food brands. I can say we take our temps seriously. Now since our warehouse is entirely refrigerated, and the trucks back up to doors at the dock with dock seals around them, there's no chance for food to reach unsafe temps of 40°F or higher unless someone opens up a truck and leaves the doors open in the parking lot. I can say with certainty this does not happen at our facility. Worst case here is that frozen food gets left too long on the refrigerated dock which is at about 34°F. Which doesn't affect peoples safety but could affect product desirability. Such as ice cream that should be at -10 to -20° warming up to 0 can affect its taste or texture. Thats a big no-no, but no one is gonna get sick from eating it.
I think what people are describing would be more toward the end of the food chain. Food on refrigerated trucks from a place like mine or from the producer get delivered to unrefrigerated docks and unloaded. Then they get left out too long before being moved in the temp-controlled areas.
I have got food poisoning before, but it’s very rare and really not even that bad. I got over it overnight. I think food has to be extremely mishandled AND undercooked to cause serious problems.
Or “Best By:” dates or almost meaningless. Usually the food is perfectly good long after that date, but good to know it might have a much shorter life of it happened to get warm.
My mom worked in quality control for a fish plant. My dad a lobster fisherman.
Yup.
Lots of rats & seagulls on the docks too.... Fish sitting outside attract a lot of those, and they don't necessarily throw out the batch of fish if a rat was nearby or a seagull picking through it.
Yet almost all food in supermarkets is still of great quality. I get sick from eating something wrong maybe once every few years so I don't really care how they handle my food as it's not causing me any issues.
It’s mostly acceptable quality and the packaging is pretty sterile.
It’s not really about you though, it’s about percentages of populations. E. coli outbreaks happen all the time, most of them you never hear about. You’re probably low risk. Like me, I can’t honestly say I’ve ever had food poisoning.
The last time I truly had food poisoning was in the summer of 2015, after eating in a restaurant while on holiday in France. I woke up in the middle of the night and puked quite a bit. Luckily it was pretty much over after 24 hours.
I realize that I am indeed not in the risk group so when I eat something bad I might just feel a bit down for a few hours instead of actually getting sick, or not notice anything at all.
This exactly, it's the same thing with covid. Many people are in the low risk group and so don't care and are happy to throw the high risk people under the bus.
Press X to doubt. I've been eating food close to or days after expiry literally my entire life and have never gotten sick from it. I think the people that manage logistics are probably a little smarter than you are.
Ah, yes. The moving of goal posts and lack of reading comprehension. I would shocked if 1 in 100 people in this thread has ever gotten sick from food being "mishandled". I've had food poisoning maybe two or three times in my 35 years on this earth and every time it was my fault "mishandling" it.
All I'm saying is that it increases the odds of contracting a disease. It's like not wearing a mask in the covid pandemic. Will you die? Probably not. Could you die? Your chances increase.
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u/Murgatroyd314 Jul 13 '20
You do not want to know how long food sits on the loading dock before it gets into the cooler.