In the Restaurant Biz, they would be rejected, personally...If there is an issue, you will know right away. The packs will be puffy or leaking and...THEY WILL STINK! The better packers put a lot of effort into being as bacteria free as possible. This is how a vac-pac brisket can last weeks in transit, distributor storage and on the shelf retail. If 1) the vac-pac seal is good, 2) no puffiness, and 3) any off smell is mild and dissipates quickly, wash them well and smoke or rewrap and freeze. Make sure all future handling is by the book. IF you answer No to 1-2-3, I would not use them...This info does not apply to Poultry!...JJ