I once upon a long time ago had a summer job in a branch of a well-known, reputable UK supermarket chain.
The sliced-while-you-wait sides of bacon arrived wrapped in dirty sacking that had seen better days. It would then be hung uncovered in a stockroom with no chilling or even air conditioning, just heating which was always on. And it was usually there a week or so nefore it was required.
Before it was put on display in the butchery counter's chilled display one of the less pleasant jobs was scraping and cutting away all the bits that were so bright green they glowed in the dark and the mushy, smelly bits. Then washing off the dirt.
The customers swore by that bacon. Massively in demand.
It put me off eating freshly-sliced bacon for years.
The same company used to send out frozen food in unchilled lorries, and "my" shop being at the end of the delivery run, it was often thoroughly thawed out by the time it reached us. Never mind, put it in the freezers last thing after the shop had closed, it would freeze overnight and the customers would never know....
Why the whole area wasn't a food-poisoning nightmare I will never know.