Sorry to disagree, but the instructions that came with my deep freeze went into some detail on labeling and rotating foods so as to insure that all remain edible. Presumably, home freezers are somewhat different than the commercial ones that you deal with, or so I would hope.It doesn't need to keep it at liquid nitrogen temperature, below zero Fahrenheit is fine to keep food for years. Most commercial freezers run at least zero, with ice cream freezers running as low as negative 15. The problem comes when the freezer is opened frequently and the temperature rises. The quickest way to tell on this is the presence of frost or freezer burn. BTW, I have 25 years processing meat and running meat departments.
Same for me... The town I live in now used to have a privately owned fish store but they went out of business about a year ago. I guess the overhead costs of running the shop were too much for the business they got. So now I got a Petco about 35 mins west or a Petco, Petsmart and private fish store about 45-55 mins east, a Petco and a private shop about 45-50 mins south east. lolNope. No chain stores or anything fir about 45 min.
Actually, we agree mostly. I would return the item, just on the principal that it should not have been sold to him in the first place and that he shouldn't have to take any chance. If it is more trouble to return than it is worth, then he could take the chance after inspecting the product. Additionally, once thawed out to feed, the bloodworms will have a distinct smell to them if they are bad.Sorry to disagree, but the instructions that came with my deep freeze went into some detail on labeling and rotating foods so as to insure that all remain edible. Presumably, home freezers are somewhat different than the commercial ones that you deal with, or so I would hope.
I'M just saying to the OPer that in cost/benefit terms, the potential loss is far greater than avoiding a LFS that he presumably goes to on a regular basis in any case. I would not disagree with you were it not that the cost is so low, in this case. I will concede that the expiration dates put on frozen foods might refer more to how palatable the item is, rather than the presence of pathogens; you would know more about that than I do. All the best, rick
So long as they are selling something to you, they will always be happy to see you, rickI tried another store in town. I don't like going there because I would never buy anything out of their tanks. They always have the coolest fish and the biggest selection, but the tanks always have sick fish. Always. And they put stuff like schools of clown loaches in a 20g. But turns out they have a ton of frozen foods. Cheaper too. View attachment 174947
The store doesn't do much for tank care. I dont think they even sell tanks. Mostly just the fish. They dont even sell the products to cycle or water conditioners. So i dont think they sell too much frozen food.@Sarcasm Included
After doing a bit of further reading on bacteria, I think that I own you an apology, as I now believe that you are quite correct in saying that bacteria will basically remain inert in sub-freezing temperatures, especially in freezers that have significantly sub-freezing temps.
My guess, then, is that the expiration date really refers to other food degradation, like ice crystals, freezer burn, just generally being not palatable.
Sorry about that, but for me, the cost of the worry involved exceeds that cost of getting a new pack.
I do wonder about the store, tho, as they should have a high turnover rate in frozen bloodworms, and therefore seem somewhat careless to me. rick
BTW, I was kidding about the liquid nitrogen, unless you happen to own a piece of Ted Williams or the like