3 ms·
Rat Lungworm, the Tropical Parasite That Took Hawaii by Surprise
- pavement 9y agoThis seems to be a recurring problem with the new generation of non-industrial food suppliers which, reduce the use of undesirable ingredients, but with food friendly logistics pipelines that aren't as harsh or distant, many seem to slap a sticker warning of foodborne illness and call it quits, leaving you on your own to decide whether something perishable seems fit for consumption, even though no one is equipped to assess for spoilage by eyeball. After a recent upgrade to a local supermarket, they started stocking many more high quality, gourmet, fresh, organic, provincial and raw options, but the underskilled staff were not diligent enough to support the products, and after getting a few sore throats and then two painful scares of food poisoning involving blood, I can only look at the high-end product line like it's a shelf full of knives that the manager, stock personnel and cashiers would try to stab me in the gut with. It really pisses me off, not simply the wastage of costly, valuable, desireable food, but that these huge supermarkets are so desperate to fight tooth and nail with niche outlets in a game of sheer survival, that they blunder into stocking delicate products without the expertise or care needed to provide it safely. So now, not only do we have food stores that can only manage sell highly preserved non-nutritious garbage, caked in salt, drowned in high frutose corn syrup, and contaminated by colors, preservatives and artificial flavor chemicals, but now the same store is destroying truckloads of better food and getting people sick with it.