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(Cracked)   Here are five horrifying secrets supermarkets don't want you to know, with #5 enough to make this with the "Sick" tag   (cracked.com) divider line 164
    More: Sick, buddy cop, exact science, supermarkets  
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33216 clicks; posted to Main » on 15 Jul 2013 at 11:33 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-07-16 08:00:01 AM  

heili skrimsli: That brown color? That's what color meat is supposed to be if it's not treated with something to turn it bright red


That would be blood. Meat is injected with additional cows blood to redden it up. Unfortunately everyone does this so no one ever noticed what it is supposed to look like. I guess if it does not kill me, I'll accept it. It actually makes it hard to determine if discolored meat is discolored because it is bad (way before expire date) or just not properly spruced up.
 
2013-07-16 08:01:39 AM  

JeffMD: heili skrimsli: That brown color? That's what color meat is supposed to be if it's not treated with something to turn it bright red

That would be blood. Meat is injected with additional cows blood to redden it up. Unfortunately everyone does this so no one ever noticed what it is supposed to look like. I guess if it does not kill me, I'll accept it. It actually makes it hard to determine if discolored meat is discolored because it is bad (way before expire date) or just not properly spruced up.


I buy dry aged steaks that aren't treated. But no, it's not blood. Blood turns brown over time when exposed to air.
 
2013-07-16 08:24:41 AM  
And yet we don't all die from our Ecoli Staff infections and expired recycled meat products. It's almost like we develop healthy immune systems from being exposed to shiat.
 
2013-07-16 08:28:37 AM  

redhook: the_rhino: teenage mutant ninja rapist: For god sakes never use the coffee grinder. Trust me on that one. Also if you enjoy fast food then never ever get pickles on anything.

Why? Was there some sort of "pickle incident"that we all should be aware of?

Is there a pickle farker at every fast food place?


We preferred to jack off into the mayonnaise when I worked at Jack In The Box.
 
2013-07-16 08:46:51 AM  

teenage mutant ninja rapist: Also if you enjoy fast food then never ever get pickles on anything.

 you get what you deserve.
 
2013-07-16 08:55:56 AM  
e coli and salmonella are killed with heat. Buy the discounted meat, cook to an internal temperature of 160, and you're good.

As a food manufacturing quality manager who has created multiple food safety programs, I can honestly say that food manufactured today is safer than food manufactured a decade ago. It's not the big companies you should worry about, it's the smaller ones who don't have the funds or current knowledge of food safety requirements that should make you wary.

Oh, and mold won't kill you (most food related molds at least). Repasturizing (which is what they were doing with the applesauce) happens all the time. Look no further than the barbecue sauce, ketchup, or steak sauce in your refrigerator door. As long as you heat it to the proper temperature and document it, you can do that add often as you like as long as it doesn't impact the flavor.
 
2013-07-16 09:10:41 AM  
It's almost like we don't live in a perfectly antiseptic world.
 
2013-07-16 09:20:09 AM  

teenage mutant ninja rapist: For god sakes never use the coffee grinder. Trust me on that one. Also if you enjoy fast food then never ever get pickles on anything.


Pickles?
 
2013-07-16 09:20:49 AM  

Ivo Shandor: #6 - That nice red color on the meat comes from treating it with carbon monoxide. It's not a sign of freshness.


If it's caused by treating the meat with carbon monoxide, then that means it's safer for human consumption than anything short of irradiated pre-packaged meats. Carbon monoxide is the grim reaper of aerobic microbes, literally strangling them molecule by molecule to steal their oxygen ions, leaving only anaerobic bacteria as the survivors (and they were probably killed when the meat was exposed to oxygen during processing). Plus, it's safe to eat carbon monoxide, unlike chlorine and pretty much any other disinfectant capable of significantly discouraging rot (just don't huff the package unless you're actually trying become An Hero to lawsuit-happy foodies).

/actually I doubt this is true
//too expensive to generate and contain a sufficient percentage of gaseous carbon monoxide molecules
///not to mention all the lawsuits they'd have to settle when the teen geniuses working behind the counter get suicidally creative
 
2013-07-16 09:27:26 AM  

fusillade762: Ivo Shandor: #6 - That nice red color on the meat comes from treating it with carbon monoxide. It's not a sign of freshness.

I thought it was usually a combination of nitrogen and carbon dioxide?


It's an absence of oxygen. Meat discoloration is mostly just oxidation, and not a sign of spoilage but people associate the color with freshness.
 
2013-07-16 09:34:58 AM  
So, you ever go into a grocery store & see the floors shining like a mirror?

I used to have a job making the floors look like that. We had about 100 employees. Did many 100's of stores. Lots of different companies. Going into grocery stores in the middle of the night, you notice a couple things.

Every single one pulls all their stock out of the back room (including the frozen & refrigerated stuff) at the beginning of the stockers shift. To sit in the middle of the aisle while they finish unloading the rest of the pallets, then start stocking it. Usually sits there 4-6 hours before it gets put into the freezer.

Delis & meat depts hose down their floors every night. The water from the floor splashes all over everything in the room. Counters, slicers, scales, everything.

We use a high speed buffer to get that nice finish. They make a cloud of dust (Old wax. dust & dirt). All over the produce. And all over those bags of "artisan" bread that have the end open so the loaves can breathe.

Decided I needed benefits, so I got a job as a school custodian. My experience + 4 hours of training. About the 3rd thing the trainer shows me is they use the same scrub brush /  sanitizer bucket to clean the toilets, the urinals, the sinks & the drinking fountains. I won't. I use a spray bottle of sanitizer & paper towels on the sinks & drinking fountains. See all my co-workers do it the "official" way, all the time...
 
2013-07-16 11:26:30 AM  

the_rhino: teenage mutant ninja rapist: For god sakes never use the coffee grinder. Trust me on that one. Also if you enjoy fast food then never ever get pickles on anything.

Why? Was there some sort of "pickle incident"that we all should be aware of?


OMG Why would you summon the "pickle incident"?!
 
2013-07-16 12:59:56 PM  
 
2013-07-17 11:22:55 AM  
It's a scare article done for a ratings grab.  If the things mentioned in that article were really that bad, we would hear about people getting sick from it more often.
 
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