[nomadking]

So you've never seen how staff in supermarkets treat chilled/frozen food? They leave boxes of food at room temperature(even in summer) out unattended for periods of time. They bring out several boxes of chilled items, take a few items from a box to refill the shelf and then eventually take the boxes with items remaining back. This probably gets repeated a few times with each box of items. Chilling does not stop bacterial growth, it merely slows it down.

Buying stuff that seems ok on the day of purchase is ok if you're going to consume it on the day of purchase, but how do you know if it will be ok in 7 days time? Then there are items in containers of one sort or another, where it is a lot less easy to determine freshness etc.