http://www.dispatch.com/live/content/scien...SN.html?sid=101

"But what is spoiled?

When Zehnder discovered that the U.S. Food and Drug Administration has no definition....... "



I know that defining that world is difficult BUT................




sillage

The only way that the local health department can remotely assure freshness in hospitals and nursing homes is to mandate that everything that goes into the walk-in is covered and dated. In absence of a cover and date the facility gets cited for a violation./ I use the printed dates as a reference at the grocery store too and never buy meat near it's "sell by" date. But the real question here is ...How do we know it's not old or contaminated with ...ugh peutrascene or cadavorene Ugh... prior to it landing in my inquisitive little hand at the Pigley Wigley?
I can buy a kit of chemicals which tells me if something is real gold. Why can't I buy a kit that detects ...ugh cadavorene.. ugh......?

Another reason not to eat meat.

I have heard that some stores take meat that is near it's sell-by day, rinse it off and refresh the color with dye/chemicals, and put it back out for sale with a new date on it. (shudder)