I ate some yesterday and had immediate diariah . The can says its good until march 2014 it must be contaminated with bacteria .

You had better report it to the Department of Health or someone could get very sick.

None of their stuff is made by or canned by professionals, right? Just by some goombahs in the stake? Or is it all different nowadays?

We have a ton of it and I've been eating it. No issues have been noted. Like anything, it would depend on where and how it's canned, and since I actually worked at the Lindon, Utah cannery as a volunteer when the stew was made, I observed good sanitation practices throughout. I trust it because I've sampled it and it all came from the same lot.

My only complaint about the stew is that it's not nearly as good as brand name stuff.