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How to Protect Yourself From Expired and Repackaged Meat

There it was...a news report showing that grocery stores had been caught changing expiry dates. Ugh. The truth, as I understand it, is that the monitoring and oversight of this loophole is lacking. If this "rewrap" is common practice, it should be caught and stopped. But that doesn't help you at home, does it? Here are a few tips that might.
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Food Communications Consultant, Rosehurst Stratford Innkeeper, Nutritionist

Food Communications Consultant, Rosehurst Stratford Innkeeper, Nutritionist
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Rob Melnychuk via Getty Images

On my way to CTV Ottawa's Morning show, I quipped that I should check the headlines to be sure chicken wasn't in the news. I was going to talk about how to economically cut up a whole chicken to save money and time but raw chicken is normally not something you see on TV. It just isn't. There is an ick factor even though it is Canada's #1 source of protein and most of consume it upwards of three times per week.

And there it was...a news report showing that grocery stores had been caught changing expiry dates. Ugh. The CFIA is pretty strict about all food requiring best before dates and leave it to someone to figure out how to beat the system. There are rules about how long and how cold a meat must be. More rules about how it can be stacked and what temperature the fridge should be at, how deeply the packets can be stacked and more rules I don't even know about. But when a retailer takes it upon themselves to open the package, sniff and sell, I'm annoyed.

I can't tell you that much about other meats but I have worked with and for the Chicken Farmers of Canada. I have been in those barns and made friends with those farmers. I have reassured myself of the cleanliness, safety and processes in place to include foods not only in my recommendations but also for my own family. I can tell you, I have drilled deeper than most and I am good with where it starts, how it grows and where it ends up. Could it be better? Yep. Always. As can everything else as times and knowledge change.

The truth, as I understand it, is that the monitoring and oversight of this loophole is lacking. If this "rewrap" is common practice, it should be caught and stopped. But that doesn't help you at home, does it? Here are a few tips that might:

1.Know your grocer, talk to your butcher, look them in the eye and ask what is fresh. Kick it old school. There is nothing like a good relationship to keep everyone honest.

2.Choose a package from the back at the bottom that has the latest date possible if you have to choose from the shelf

3.Shop often, store shorter

4.Keep all meat product in cooler bags from store shelf to your fridge

5.Cook as quickly as possible

6.Always, always use a meat thermometer. Much of what could grow on the meat can be killed by proper cooking. Cook chicken to 165 F or 74 C if in pieces. Whole chicken to 185 F or 85 C.

7.Wash up well! Cross-contamination can happen with any meat so be sure to use hot soapy water and even a cap-full of bleach to clean cutting boards

I do love my chicken. It is my go to lean protein at home and I will not let the schoolyard bully re-wrap my dinner and tell me it's fresh. Jeeze and the teacher isn't watching.

ALSO ON HUFFPOST:

Weird Meats Eaten Across Canada
Balut(01 of08)
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Balut is a fertilized duck egg that's at the stage where there's an embryo inside. It's a popular southeast Asian dish that is also sold at T & T Supermarket. (credit:Getty Images)
Prairie Oysters (Bull Testicles)(02 of08)
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This western Canadian delicacy, also known as "Rocky Mountain Oysters," results from ranchhands literally scooping testicles out of a bull's scrotum. The dish is available at Buzzards Restaurant in Calgary, which also hosts a "Testicle Festival" at the Stampede every year. (credit:Wikimedia Commons)
Seal Flipper Pie(03 of08)
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In Canada, we don't just hunt seals, we eat them too! "Seal Flipper Pie" is an eastern Canadian dish made from harp seal parts. The meat is coated in flour, pan-fried, then made into a pie with onions, carrots, pork fat, potatoes, turnips and parsnips, reports the Smithsonian Mag. (credit:Getty Images)
Heart(04 of08)
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Yes, it's a thing. Animal hearts are served in numerous Canadian restaurants including Toqué in Montreal, which serves venison loin and heart with shiitake mushrooms, parsnip, barberry, herb puree and bordelaise sauce. (credit:Getty Images)
Horse Meat(05 of08)
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Mamie Taylor's in Vancouver serves horse tartare. (credit:Getty Images)
Muktuk(06 of08)
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Muktuk is a traditional Inuit dish made from frozen whale skin and blubber. It is normally eaten raw, but can also be diced, breaded or deep fried. It's been found to be a good source of Vitamin C. (credit:Wikimedia Commons)
Kangaroo Burgers(07 of08)
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Vancouver's Pacific National Exhibition had some very strange burgers on its menu last year, with camel, crocodile and venison all making the cut. But kangaroo proved to be a particularly popular exotic meat at the Gourmet Burgers outlet. However the Vancouver Sun described it as "desiccated" and ranked it lower than most of the other meats on offer. (credit:AP)
Python Fillets(08 of08)
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Hills Foods in Coquitlam, B.C. serves all kinds of exotic meats including python fillets from Vietnam, which can be had for $42.60 per pound. (credit:Getty Images)

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