I wanted to throw something out to the community to see if anyone else is experiencing the same problems I have been experiencing with Food Lion meat. I would have to say I have thrown away Food Lion brand chicken 5 times in the last several months. I never save receipts from grocery stores, and usually only buy it when it is on sale. I figure it's too much hassle to go back into town with 3 little ones to return a $5.00 pack of chicken, so I just throw it away.
Anyway...a couple weeks ago I purchased baby back ribs and another pack of chicken. When I went to open them...peeeeuuuuuu! It stunk! I know when meat is bad. This was too much money to flush down the toilet so I went back. The didn't seem to want to accept that their meat was bad. The kept asking, "Are you sure you didn't' leave it out?" "Is your refrigerator not working properly?" They did let me pick out another pack of ribs and another pack of chicken. I made the ribs and they were delicious, but when I went to open the chicken....BAD AGAIN!
It has only been their brand that I have had a problem with that I recall. They told me their brand is Perdue. I don't know...but that's what they said. They said they have not had any other problems with people having bad meat either. It's hard for me to believe that I am the only one.
I even sent my son in the store to send back bad chicken wings the week before and one of the managers smelled it and said it was fine! OMG it would have made you sick. I would like to have seen him cook it up and eat them.
So..just wanted to know if anyone else has had any problems. I love Food Lion and will continue to shop there, but I won't be buying "their" chicken.
THIS JUST IN FROM PERDUE: "Perdue does not produce Food Lion’s private label fresh chicken products."
67 comments:
And the purpose of the posting of this is???
Best place to buy meat is Sams Club. I've gotten bad meat from Walmart of all places. I do my big shopping at Walmart, but Food Lion does carry a lot of brands that Walmart doesn't. I like Food Lion too for some of the different brands. Maybe people are not taking theirs back because it's too much hassel. The managers need to get a grip. If you purchase meat and its bad, they should accept it back without giving you crap.
Store brands are produced by some major company, then the store's label is stuck on it. Sometimes it's the lower grade stuff from the producer.
Getting bad meat from any store usually indicates poor handling practices (not getting it into cold storage fast enough, refrigerators and freezers not set to required temperatures, leaving out on a counter too long, damaged packaging, etc.)
The handling problem can be on the producer's end OR the store's end.
Notify the store manager of the recurring problem and tell him to check the distribution path, starting at his end and working backwards. Are his people getting the truck unloaded right away? Is the food getting into the fridges and freezers right away? Are they cold enough?
He can also work with the producer to find out the same thing starting at their production lines and dispatch departments.
Recurring episodes of this indicates a recurring problem.
5 TIMES???? Come on, didn't you learn your lesson after the second time??????
8:54 I think the purpose is to let people others know that they are having issues with Food Lion. Plus I think the managers' behaviors should be brought to light. It's never about customer service or quality any more. They should have gladly accepted it back with no problem or question.
8:54
When you are told you are the only one experiencing a given problem, despite the fact it is happening repeatedly, a thinking person asks around to see if that is true. That is the purpose of the posting. Common sense plus it's stated in the post.
I shop at Food Lion too and really like the store. However, I have noticed that some of their packs of chicken have started to inflate where the wrap clearly has air in it like fermentation may be takin gplace. I pass those over and look for the freshest ones. When I get home I open right away, wash, and repackage with my Foodsaver sealer machine.
I purchased a pork tenderloin at the Berlin Food Lion a few months ago and it stunk as soon as I opened the package. The Food Lion in Ocean Pines is a great place for meat, as well as Super Fresh. I have had many bad experiences with Giant and Wal-Mart. I have also heard that the Fruitland Food Lion has a serious problem with people shoplifting meat and hiding the food in their sweatpants-after the person is caught with the food, Food Lion puts that same package of meat right back on the shelves!!! Ughhh
Just incase you haven't noticed, FoodLion is much more pricy than other grocery stores. I tend to steer clear of FoodLion when it comes to meats as well. I've had bad pork and chicken from there! Anon 9:06 is right, Sam's club does have good meats-always fresh and very cheap! You can generally get whatever you want at about 40-50% off of what normal grocery stores are selling at. Sure, it is more bulk food and you have to buy a lot, but just divided in up into family portions and throw it in the freezer when you get home. I go meat shopping at Sam's once a month for my wife and I and it cost us about $150-170 a trip to Sam's, but it brings our weekly grocery bills down to about $20-40. We also buy our produce at produce stands on the way home from work. We seldom ever eat our, but I did the math and we eat breakfast, lunch and dinner for about $6-8 per day. Not bad if you are they to stretch the buck!
I have had problems with Food Lion...so much so that I will NOT shop anywhere but Giant Food now. I always get fresh, quality meats there....NEVER a problem. Perhaps you should stop getting meats at FL and switch to Giant - or even Walmart had good meats.
I bought Perdue Chicken Breast one time that had hair inside the package on the chicken breast. I took it back to Super Fresh and they gave me another without a receipt. I emailed Perdue to just let them know what I found (Not to Complain) so they can do something to help resolve the problem in the future. They ended up sending me a coupon and thanked me for my response. Instead of people complaining on a forum why dont you address the company. I pretty sure the owners of Food Lion don't read this blog.
sounds like the chicken isn't the only bad meat. the meat in your head is bad too if you keep going back and buying the same thing. insanity is doing the same thing over and over expecting different results
I buy he Food Lion chicen all the time without any issues.
Our health department can find out what the problem is. When they trace it to the problem there wont be a problem anymore. There is a problem in the process. Someone is not moving it along quick enough.
its old. bottom line. plus it hasn't been kept cold enough. they don't have enough volume at their stores to remain fresh. i have never had a great experience buying meat from them.
If I recall correctly, Food Lion had issues with their met not being as frash as it should a few years ago...drop a line to the corporate Food Lion to see if you get a better reaction from them in regards to this situation. If not, stop shopping there!
Who buys gricery store label meat anyway? Step your game up and get a quality brand. Better yet hit your local butcher up.
We've repeatly had the same kind of issue with Food Lion Milk. I pick it up from the case as one of the last items to go into my cart, go right home and put it in the fridge, but when you open that sealed gallon, it already smells sour.
Sometimes people dont' bother to check the dates on meats and dairy.
Don't trust the date just because it's on display for sale and when buying meats, I look for the date furthest away to insure better freshness. Same thing with dairy.
When you buy your meats from the grocery store, you should ALWAYS repackage them as soon as you get them home. Don't let them sit on those sponges they place in the packages to absorb the blood from the meat.
With chicken, ALWAYS rinse it with water before repackaging.
If you do these, you will find your meats will be much better quality when you go to prepare them.
Gotta hope the producer isn't processing already dead chickens too. Just like not cooking dead crabs, clams or oysters.
They have a bad habit of refreezing meat/chichen and restock the counters with same.They then discount price it.
How nice that you can shop at Giant. In these rough economic times, you have to go where the sales are, and that includes buying store brand meats. As it was pointed out, same meat, less the brandname. Butchers are an option in you have the money upfront to buy a quarter or a half a cow or pig and at least 2 dozen chickens, otherwise butcher case prices can sometimes be the same as giant. When you purchase meats from a store, ANY store you expect them to be fresh.
Don't knock the consumer for looking out for their budgets when they shop, most of us have no choice.
it's not just you, i've had it happen a few times in the past couple of years.
8:54. the purpose of the post is because this person isnt smart enough to save their receipt and then take it back to the store and complain. If they would do that, the store would know they have a problem and then fix it.
instead, this poster basically wanted to feel better about themselves because they can be heard by everyone except the store. a pat on the shoulder of a job well done or something.
poster, get a life, save your receipt, and take it back to the store.
I'd like to see what kind of answer Perdue would have also. I don't buy their chicken if I can help it. I try to find it from Tyson. They have better chicken. Plus their plant is much cleaner than Perdue's. Done work in all and hands down Tyson was the cleanest.
We shop at the family-owned Hastings Butcher Shop in Delmar, DE. For the most part, they grow and process their own meats. The steaks you buy today were walking around yesterday. They have been in business for years, and you truly get what you pay for.
I purchsed Oysters there. When I mixed them up for fritters and poured them into the pan they were "green"..I just dont purchase sea food there at all.
10:55 AM: It seems to me that you are the one with issues, not the poster. You don't know this person so what gives you the right to insult their intelligence? The purpose of the post was to share her experiences as a consumer and make the public aware that this store is having problems with their meat. In today's busy world, who's got time to hang on to every receipt and run back to the store everytime they have a problem? Obviously you do, if all you have to do is sit around and insult a person you have never met!
Remember the 20/20 Tv special a few yrs ago where Food Lion was caught "bleaching the meat"?Nuff said
And Giant is expensive but if you shop sales like I do,you can afford the meats!
I am the poster, and I have taken in back twice now. I never keep grocery store receipts, but I don't plan on returning food. I have usually just thrown out the bad meat and not worried about it...until I spend $25 on meat and it went bad. I'm not going to flush that much money down the toilet. I do have a life...sounds like yours could use some adjusting though...what's all the anger about? I just wanted to see if anyone else has had bad meat from Food Lion (Tilghman rd) since they told me nobody else has had this problem. How does "this post" make me feel better about myself? duh....crazy.lol
Food Lion did have issues years ago concerning their meats, particularly their ground beef. It was discovered that they were adding blood to their aging ground beef to give it that fresh look.
I must say, however, I regularly shop at Food Lion and have never encountered the issue with bad chicken or any other type of meat they sell.
If the meat/chicken has the store label on it then the store knows if it's theirs or not. There are codes on the packages. As far as buying from WalMart...only if you want your meat pumped up with gasses and preservatives. It comes in prepackaged. How else so you think they can put a sell by date of a week or more. Sam's Club is a different story. They acutally have meat cutters. Their meat is fresh!! If the packaging of any meat/chicken is expanded (blown) then don't buy it. Look at the dates, color and packaging. If you do wind up with something that's bad contact the store mgr. & corporate offices. Take it from a cutter's wife.
A meat cutter at Sysco in Pocomoke once told me to beware of any meat that came from a store where it was pre-packaged (Wal-Mart). I have bought bad ground beef from there, as well as Giant. I used to even see gelatin molds in their store (Giant) that had mold growing on it.
Become a vegetarian and you won't have to worry at all about bad meats. Power to the vegans!!
I called yesturday afternoon and left my name and number to have a manager call me back....still no call. I will be going in there today with the chicken. I have a feeling they are going to smell it and say it is fine, especially since the young manager said the wings were fine that stunk to high heaven, but I did have 2 neighbors do a sniff test and they both said they would not eat it. I will give you an update after my shopping :)
It doesn't matter if you have gotten bad food there 5 or 10 times, they should correct it. And yes, maybe you should think about changing places to buy you meat. But what really bothers me is the fact you don't think it is necessary to return a $5.00 pack of meat (that is bad) and you are complaining about. What if I give you my name and I will return it and keep the money. I'm sorry, but I do not have the money to wate like that!
Bottom line is she shouldn't have to freaking return the meat to begin with!!! It's just wrong. No wonder you keep seeing all of these recalls on all of the food. Vegans you are not immune to fair share of recalls because of samonella. It's just insane that you can't even go to the grocery store and buy any product that is not screwed up in one way or another. Think about all of the recalls we have had. I'm most certain that more people just pitch the bad stuff and don't go to the hassel or a return. Plus having stupid little punk managers in the store don't help. Bottom line is you shouldn't have to return a product from a store because it is bad. It's ridiculous.
I worked there for 4 days and walked out on the 4th because I couldn't take their complete lack of food safety.(not to mention their complete lack of concern for the employees) While I was there I noticed that they would receive their shipments in the morning and wouldn't "get around" to putting it away until late afternoon because they were too "busy". This happens in every department, including the deli. Food just sits out for hours and hours. When I questioned why they let food out for so log I was told it wasn't my problem and to focus on my tasks. Not only that but in the deli after someone has ordered meat to be sliced, it doesn't always get wrapped up and put right back in the fridge. So not only is it sitting out but I saw a ridiculous amount of flies who loved the smorgasbord.
Bottom line is if you enjoy getting food poisoning buy your meat at food lion.
i agree w/ some of u on here who are taking up 4 the poster. why are people commenting on here if u have nothing to say aobut the issue? why do so many people on here feel the need to add their 2 cents when all they have 2 say is negative things about the poster. thats not the issue! why don't u people shut the hell up if all u want to do is put down other people for no reason. if u don't have a comment on the actual subject then keep ur freakin mouth shut! i don't save grocery store receipts either and i wouldn't load my kids up 2 go return a $5 pack of meat either. but i would be mad if i went 2 cook dinner and the meat was bad. i have not had this problem. but i get my beef from a butcher. and my chicken and pork from wal-mart
Well I DO save EVERY receipt for anything I purchase, just in case.
It's not a hard thing to do.
This original post still sounds fishy to me.
I too on several occassions, have bought bad chicken at Food Lion and trust me, it has a very distinctive odor! It was from the Food Lion in Laurel and the manager also said it smelled fine to them. They did let me exchange it, but with an attitdue. In this economy feeding three kids, I have to shop the sales and plan accordingly. However, Food Lion is the only grocery store in Laurel and for many people this is the only option for them. They have no competition and so they could care less about customer service. Go 7 miles uip the road to the Delmar Food Lion and it is a great place to shop. Bottom Line: It is your hard earned money - keep your receipts and complain loudly!!
I believe Pilgrim's Pride produces Food Lion private label. I have eaten Food Lion chicken many times and have never had a problem.
To Tim Chaney: your comment about processing dead chickens is way off the mark. There are too many checks in place for that to happen. Your remarks were made in ignorance and uncalled for.
It all boils down to you get what you pay for. Giant has better quality and yes (slightly) higher prices, but I only shop there. They take back anything if there is a complaint or question. That is rare in this day and age. And yes, I remember the story about bleaching fish and meat at Food Lion. They did this after the expiration date, repackaged and sold it. It was a secret camera investigation. I haven't shopped there since.
I went grocery shopping yesterday at Food Lion and I bought 2 lbs. of ground beef. Went to go cook it for dinner this afternoon, and it was BAD. Luckily, I saved my receipt and went to the store I bought it from and told the girl at customer service. She looked at my receipt and asked me if I brought the ground beef with me, and I told her I did not, that I had thrown it in the garbage. She seemed hesistant to remedy the situation. She finally told me that I could go get more if that's what I wanted to do, and I did because I was in a hurry to prepare dinner and just wanted to get a replacement and get out of there. She didn't even apologize for my inconvenience. What happened to "the customer is always right"?
6:13, I agree with you on both counts.
It definetly isn't Perdue if it doesn't have yellow skin. I thought everyone knew that.
Hi, this is the original poster. I just wanted to let everyone know that I took back the chicken and they let me pick out another one, but this time I poked a hole in the corner and smelled it first :) He said something to fact that is was odd that it would happen twice in a row. I told him he could smell it, but he didn't. I said maybe they didn't unload the truck fast enough. He said, we unload them right away and put the meat in the cooler. I think i will poke a hole in the package from now on. Who will it hurt? If its bad, they deserve not to sell it, and if it's good, I bring it home with a hole in the package.
I've been working with seafood for 30 years now. Sometimes oysters will have a green tint from what they are feeding on. If they are from a bed with a lot of algae, they may have a green tint.
If you notice sea scallops in the store you will sometimes see some pinks ones, again it's from what they are feeding on.
And from: To Tim Chaney: your comment about processing dead chickens is way off the mark. There are too many checks in place for that to happen. Your remarks were made in ignorance and uncalled for.
I still think growing a full grown chicken in 6 weeks is fishy. Wonder why people are so agressive today? Maybe it's from the steriods in our food.
There is one FDA inspector for about every 25 million chickens processed. The name calling is also real mature. Man up and use your real name "Chicken Little."
There were also checks in place to keep people like Madoff from bilking Billions of dollars. There were also supposed to be checks in place so our water treatment plant didn't become a quagmire.
To 6:13 PM: Have a hunger for some chicken tenders?
From: http://www.filipinoentertainmentguide.com/articles/433/1/Beware-of-eating-imported-chicken--Sick-amp-Dead-Chicken-Processing/Page1.html
Beware of eating imported chicken- Sick & Dead Chicken Processing
Caveat: The enclosed pictures speak a thousand words. Avoid buying all processed food packaged in China. Anything goes! We just don't know what else is in those packages. Unlike in the U.S., China does not have laws regulating food processing.
On that note: Also avoid using disposable chopsticks in the restaurant. Apparently they have been bleached to look white! We certainly don't need bleach in our body.
Basically do not buy any processed food from China and sometimes Hong Kong too. Some companies are using Hong Kong address to avoid this type of image reputation.
A long time ago (20 years) I used to buy hamburger from a licensed reputable butcher from Georgetown. Had the leanest hamburger I'd ever seen for the best price. I ate a plenty and we sold 1000's of them. Everyone thought they were the bomb.
That was until he was caught by the Health Deaptment with a horse in his walkin, seems he was using a blend. He wasn't a fly by night butcher either he had been in business a long time.
Tim Chaney,
Chicken little here. A full grown chicken in 6 weeks isn't fishy and it isn't steroids, it is breeding. There are no steriods allowed in commercial chicken feed.
Every chicken processed is touched and inspected by a USDA inspector, every one, not 1 per 25 million like you say.
Don't try to prove you dead chicken processing theory with stories from other countries and stories from the dark ages.
You don't know what you are talking about when it comes to commercial chicken processing so just let it go at that.
And I did sign my name.
MSNBC
Short supply of inspectors threatens meat safety
Former, current USDA staffers say job vacancies explain recent beef recall.
LOS ANGELES - Sometimes, government inspectors responsible for examining slaughterhouse cattle for mad cow disease and other ills are so short-staffed that they find themselves peering down from catwalks at hundreds of animals at once, looking for such telltale signs as droopy ears, stumbling gait and facial paralysis.
The ranks of inspectors are so thin that slaughterhouse workers often figure out when “surprise” visits are about to take place, and make sure they are on their best behavior.
These allegations were raised by former and current U.S. Department of Agriculture inspectors in the wake of the biggest beef recall in history — 143 million pounds from a California meatpacker accused of sending lame “downer” cows to slaughter.
The inspectors told The Associated Press that they fear chronic staff shortages in their ranks are allowing sick cows to get into the nation’s food supply, endangering the public. According to USDA’s own figures, the inspector ranks nationwide had vacancy rates of 10 percent or more in 2006-07.
Lacking manpower
“They’re not covering all their bases. There’s a possibility that something could go through because you don’t have the manpower to check everything,” said Lester Friedlander, a former USDA veterinary inspector at a plant in Wyalusing, Pa.
The USDA recalled the beef after the Humane Society of the United States released undercover video that showed slaughterhouse workers at the Chino-based Westland/Hallmark Meat Co. kicking and shoving sick and crippled cows and forcing them to stand with electric prods, forklifts and water hoses.
‘Enormous gaps’ in the system
Wayne Pacelle, the Humane Society’s president and chief executive, said the video was filmed over a six-week period last fall and all the abuse happened when USDA inspectors were not present.
“The inspection system obviously has enormous gaps if these routine abuses could happen,” he said. “The inspector would show up and if there were downed animals, the workers would try to get them up before the inspectors got there.”
I used to grow 6-week old chickens and if you read the feed tickets left by the integrator, you will see that one of the ingredients used is arsenic. It is used as a steroid to trigger rapid weight gain in the chickens so they can go to market at 6 weeks.
Thank You 8:30
Tim the article you show is about beef, not chicken and anon 8:30, arsenic is a poison not a steroid. If a poison triggers something in a animal's body to make them stronger then what is the problem. Isn't that what we do when we vaccinate?
Tim,
What does any of this have to do with your original statement of processing dead chickens?
I sent Joe another detailed reply about chickens in the same manner but he didn't post it, I'm not sending it again. Go catch some air.
Happy now Jackson?
HACCP has been agreed upon in principle, but tangible improvements remain years away. Meanwhile, the poultry industry is doing its best to dilute the proposed changes.[13]
There's more. During the anti-regulatory heydey of the 1980s, USDA actually cut its meat inspection staff, and today some 1,370 inspector positions remain vacant. As a result, meat and poultry are, "more contaminated than ever before," says the independent Government Accountability Project (GAP) which represents government whistleblowers, including many federal meat inspectors.
Meat inspectors are among the most outspoken critics of the status quo. In two recent reports by GAP, inspector depositions make clear that unsanitary conditions are rampant in the industry. With the chicken itself, inspectors report that:
**Up to 25 percent of slaughtered chickens on the inspection line are covered with feces, bile and feed.
**Shipments of meat as large as 25,000 pounds are contaminated with everything from black grease and metal shards to digestive contents and dead insects.[14] In one case, inspectors retained 14,000 pounds of chicken speckled with metal flakes, 5,000 pounds of rancid chicken necks and 721 pounds of green chicken that made employees gag from the smell.
**Animals that are dead or diseased are slaughtered anyway and end up in the supermarket.
**Chickens are soaked in chlorine baths to remove slime and odor.[15]
The GAP reports are also replete with inspector testimony of tremendous filth in chicken slaughterhouses. For instance:
**Mixtures accumulate in coolers, on walls, floors and equipment including human and animal excrement, chicken parts, blood, oil, grease, glass, plastic, wood chips, rust, paint, cement, dust, insecticides and rodent droppings.
**Maggots and other larvae breed in storage and transport tubs and boxes, on the floor, in processing equipment and packaging, and drop onto the conveyer belt from meat splattered on the ceiling above.
**Some slaughterhouses that by law must be inspected at least once per shift, sometimes go up to two weeks without inspection.[16]
While acknowledging that, "It would be irresponsible to generalize based on these examples," GAP warns that, "it also would be irresponsible to conclude that these findings are aberrations."
Nine to Nowhere
In 1994, an undercover investigation by Wall Street Journal writer Tony Horwitz added treacherous working conditions and dismally low wages to the horrors inside chicken slaughterhouses. Horwitz, who was employed in several poultry slaughterhouses, described the work as, "faster than ever before, subject to Orwellian control and electronic surveillance, and reduced to limited tasks that are numbingly repetitive, potentially crippling and stripped of any meaningful skills or chance to develop them. The work often was so fast-paced that it took on a zany chaos," Horwitz recalled, "with arms and boxes and poultry flying in every direction. At break times I would find fat globules and blood speckling my glasses, bits of chicken caught in my collar, water and slime soaking my feet and ankles, and nicks covering my wrists."[17]
from 1984 until 1999 I worked in the retail grocery trade. I worked at times for winn-dixie, american stores(jewel osce florida),kash and karry, albertsons and food lion. My last job was with food lion. i worked for them in perishables at one of the locations that was subject to the prime time series (lomgview/hickory nc). I decided to no longer work in this industry when i was told to get rid of the fruit flies and gnats on the soft fruits and onions . They advised me that they did not have the enviromentally safe usda approved insecticide. I was told to wait until late at night and to spray the area with raid/black flag (this was while the product was on display). You would think they would LEARN from there previous mistakes! They are too worried about SHRINK. You would mark down items multipla times and ALL markdowns and discards had to be approved by the manager on duty. I have pulled defrosted/thawed items out of non functioning freezers only to put them back on display for sale after freezer is functional. I also worked in grocery for food lion and winn dixie. while emplyed by BOTH of these firms i have pulled infested dod food off of the shelf because of bug infestations. at both stores i was told too put the product in one of the freezers until the insects were dead and then re-stock the items to the shelf. i did as i was told at that time(i needed the job). i was told that the dogs would not eat anything that was bad at the time.
I've bought chicken at Walmart that was not supposed to expire for 10 more days; however, when I went to cook it the same night that I purchased it, it was slimy and it smelled so bad that I couldn't even bring it with me to return it (and I've worked with plenty of dead/rotting human bodies). The customer service rep. said, "oh, I know, some people have brought it back and it was green." When I spoke to the meat manager, all he said was "it happens." I know someone who is an assistant-manager at another Walmart who used to be a butcher (years ago) and he said that it is packaged off-site and there's no way that he would eat it, but Sam's meat is good (and I agree).
I have had problems at both Food Lions (Snow Hill Rd. and Tilghman Rd.). One time at Snow Hill Rd., I brought beef back because it was brown/green on the side next to the tray. A female manager in the meat department said it must have been becuase of the light in my refrigerator. I had it in a folded-down brown paper bag and I bought it that same day. She said that she would take it back and just use it for ground beef...I had already opened it! She doesn't know me and didn't know how long I had it unpackaged, if I had tainted it, or if I was even telling the truth. I live about one-half of a mile from this store; so, I usually shop there. I couldn't tell you how many times I have problems with their meat or dairy. I have reported every issue sometimes even contacting corporate...with nothing done except money returned. Recently, at the Tilghman Rd. store, I stopped in to find something for that night's dinner and I left empty-handed. I saw veal, pork, and beef cuts (all with good dates) that had brown, gray, or greenish areas on the meat or bones.
Fortunately, there's Giant. I agree that it costs more (I have to watch every penny), but I've never had a meat, dairy, or even produce problem there...and they have a very knowledgeable butcher.
I think that it's ridiculous that I have to spend so much time inspecting every item for quality, ingredients, possible damage to packaging, country of origin, and cost-comparason between products, but if I don't do it...who will? It seems that it isn't the food industry alone that is broken--the whole system is broken.
Jackson, It's anon 8:30 a.m., and when I questioned the poultry supervisor about why arsenic is put into their chicken feed, he told me that it is used as a steroid to stimulate rapid growth. I was told this by a college-educated professional so all I'm doing is relaying what I was told! Anyway, do you think it's alright to put arsenic into your body???
I think I stepped on "Jackson" like a cockroach with that post from the USDA whistle blower article. No more replies.
The USA produces 8.8 BILLION broiler chickens alone each year. I'm not trying to make people quit eating meat however he wanted facts, I gave him facts.
No Tim you didn't step on me like a cockroach, I have a life and was too busy to reply, but I will now.
The whistle blower that you posted was ancient. HACCP is not only approved it was implemented in 1998. You have some up to date information there Tim.
Every chicken that is slaughtered is touched and inspected by a USDA employee, plain and simple.
As far as the "college educated professional" he is a flock supervisor, not a nutritionist. Would I put arsenic in my body, absolutely, if my doctor told me to. Do you know the minute details of all your food and medicine?
Tim we could go back and forth on this several times but you still haven't backed up your original claim: processing dead chickens.
I would also bet that you wouldn't insinuate that I was a cockroach to my face.
The "college-educated professional" holds a 4-year BS degree and is certainly knowledgeable enough to know the ingredients that go into their chicken feed and why! If you're doctor told you to jump off the nearest bridge, would you?
Anon 1:54,
How original, the old jump off the bridge quote. I haven't heard that for 20 years. But if my doctor told me that something that was poison would eventually help cure me, absolutely I would take it. Think cancer and chemotherapy or a flu vaccine.
The college educated professional that you speak may or may not hold a BS degree. But they should have known that poison isn't a steroid. It may control growth and even out sizes but it is not a steroid. And for the record that arsenic is not in use anymore as of 2006. Amino acids and other vitamins, yes by the handful, but not arsenic.
Anon 3:42 p.m. must work for one of the poultry companies.
Anon 625,
Yep I do.
Arsenic is considered the "king" of poisons. And each time you eat chicken, you eat arsenic too. It is allowed by the U. S. Gov't to be fed to factory-raised chickens. The poultry industry uses this in their chicken feed to increase weight gain (bigger, meatier breasts). Bigger chickens means more money for the poultry companies. According to the EPA, it can cause bladder, lung, kidney and colon cancer in humans. It adversely affects the immune, neurological and endocrine systems. Low-level exposure to arsenic can lead to partial paralysis and diabetes, and a decrease in brain functions. Millions of pounds of arsenic is mixed into chicken feed each year. Recent studies have proven that a percentage of the arsenic fed to chickens stays in the chicken tissue and is passed to the consumer. It is odorless and flavorless. Since chicken manure is used to fertilize crops, the arsenic also ends up in cereals, vegetables, and drinking water! It is inexcusable for anyone to defend the use of arsenic in chicken feed, or in anything else!!
To whom it may concern
Food Lion is not a good store they make money of Black,Hispanics,and poor people. I think you should go to stores like HArris teeter,Lowes,Walmart,and SAve alots because they on the other hand treat their costumers like human beenz and not just more concerned about the money they would recieve
I was a victum of their ignorance...and they didnt care when i feel because of water on the floor......they said"they are not responsival towards leaving water on the floor im an elderly person 60+ and have been shopping at Food Lion for more than 40 yrs and this seems rediculous im saying to people should not have to stand people n stores like this:)
SiNCerlY
William hammond
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