A grocery store receives a chilled deli turkey shipment labeled with a sell-by date three days from now, but during transport a cooler failure kept boxes at 25°C for six hours. Which analysis and corrective step is most appropriate?

• A. Test random slices for freshness using smell alone and resell batches that pass the odor check, since organoleptic testing is sufficient to ensure safety after temperature abuse.
• B. Discard the shipment because prolonged exposure to 25°C creates conditions for bacterial growth and toxin production irrespective of the sell-by date; implement corrective steps such as equipment repair, supplier notification, and staff retraining on cold-chain monitoring.
• C. Boil the turkey slices for five minutes at the store to eliminate bacteria and then reslice and return to the deli case because cooking after temperature abuse fully restores safety and shelf life.
• D. Mark the product with a warning sticker but continue to sell at a discount because the sell-by date remains valid and refrigeration can resume at the store to salvage the product.

Answer: (B)