All the food and produce in the groceries and stores are not always exhausted through complete sales to buyers. Groceries are usually re-stocked at intervals. Sometimes you may wonder if all the food bought has been sold.
Of course not, food spoilage always occurs in every grocery. Perishables, like veggies that mainly have a short shelf life and are spoilt overtime if they are not sold. These pose a problem frequently, while long-term products follow. Normally, in a grocery, there are both the day and night staff. When foods get spoilt, the night staff busies themselves by emptying shelves of spoilt foods, replacing the spaces with fresher produce.
The spoilt food mostly ends up in landfills and garbage. Some is taken to food reclamation centers or salvaged by the poor. And lastly, to salvage stores. Here is the point.
Salvage stores/groceries may be seen as the low priced groceries that buy food from large, high-end stores for reselling. The spoilt food referred to as ‘unsaleables’ in the high-end groceries is repacked and tagged with new prices and positioned deceptively on the front of the shelves for the buyer to literally, ‘salvage’ in exchange of money.
To judge your favorite grocery, you should be able to suspect if the local is a salvage or not (note that not all low-priced stores are salvage stores, and not all salvage stores are low priced). Salvage can be characterized by a number of distinct, but discreet factors like alarming low food prices, sudden increase of produce, smelly produce and other logical factors.
Shopping is a hectic job for most people, and no one is willing to waste time and money in exchange of foul food. Be warned that spoilt food harbors bacteria like Listeria, Escherichia Coli, Salmonella and other pathogens that cause food poisoning.