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Old 05-15-2006, 05:02 AM   #11
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I'm talking about grocery stores and the places where you buy food in bulk. Sorry I should have clarified.

I should add that I've always paid attention to those things because I am a bit of a germophobe, but that would actually get me in trouble with my collegues, and it's not like they weren't aware - we all had to take a test about food safety. Part of it has to do with negligence on the employees side, but we also weren't provided with cooking thermometers... and on occasion, I have had to sell food products that were packaged badly, or hand out samples that were past the expiration date.
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Old 05-16-2006, 04:08 PM   #12
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it sounds to me like they may have poured some preservative e.g. Sodium Bisulfat on it or something like that in order to keep it longer at the store. But then the original poster seemed to say it was still in the original factory package and not packed at the store. So I dunno.

A few years ago we had a local supermarket that the TV news show had done an expose on. They would take old ham and give it a wash in chlorox! Also would take old pork and put bbq sauce on it and sell that. Yuck! I hope they cleaned up their act....
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Old 05-17-2006, 01:47 AM   #13
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We had a discussion about this a while back when we discussed meat in cryovac packaging going gassy.
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Old 06-18-2006, 04:12 PM   #14
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I've had the problem, specifically with ground pork, which I used to buy for my annual tourtiere. I'd open it and P-U!! Into the trash. So after a number of years of having this problem off-and-on (in many places across the country), I decided to have the pork ground for me. Much to my shock, many places won't grind pork because it requires sanitizing their machines. All they will grind is beef, poultry and pork are brought in pre-ground. (yes, even small butchers). I now use Jimmy Dean in my tourtiere (and to be honest with you, my family likes it better! It's cheating, but you do what you have to!)
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