Best before...

Yesterday I bought ...only half a kilo of pre-mixed shanghai at SM Hypermart. I usually buy fresh meat in the market and do the mixing myself. My children love shanghai rolls. And going back,I went there to make another round of groceries for the coming birthday of my daughter. When I got home I felt famished so I heated a small pan and deep fried some shanghai rolls I cut in 2 inches long. Voila...a whiff of rancid smell of the spoiled shanghai was everywhere. Nakakahiya sa neighbor na makakaamoy talaga. What I did, I looked for the receipt yesterday and I decided to bring it to their attention. I looked for their landline and immediately called the customer service...grrrrr...the lady who answered piqued me when she put the telephone down to its cradle while I was telling her about my sentiment, I don't know if that's a pretext that she doesn't hear me talaga. But then I redialed and another lady answered naman politely and told me to bring it personally. So I sent my son right away. Alas! They gave same half kilo but not the shanghai mix na but ground meat instead. Fresh ground meat in fairness! This pre-mixed meat recipes that are sitting there at the grocer's shelves are highly prone to spoil easier than the packed pre-mixed [factory-wrapped] sold usually frozen in smaller volume because they're freshly sealed in a modified athmosphere packaging.

PS/ Thanks sa SM dahil naayos nila ang problema in a nice way naman.

Is Frozen Food Safe?
Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.


Does Freezing Destroy Bacteria & Parasites?
Freezing to 0 °F inactivates any microbes -- bacteria, yeasts and molds - - present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food.

Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. It is not recommended to rely on home freezing to destroy trichina. Thorough cooking will destroy all parasites.
Source:Wikipedia