just don
Frequent Contributor (1K+ posts)
Member # 1129
posted
I am sick and tired of hearing the e-coli scare with ground beef on every news media... SIMPLE answer,,,consider ALL meat contains e-coli ( It does of sorts) and cook it to proper temp,,,case closed!!!
You wouldnt consider eating raw pork,,,would you?? Or undercooked chicken?? Just properly cook your meat,,,of all types and kill the pathogens,,whether or not contained.
They wont ever solve this ongoing problem,we have had it for YEARS and it isnt going any where,,,heard that hydrogen peroxide takes it off the outside and radiation helps,,but just be safe and cook properly, period. Thanks--just don--
-------------------- just don Posts: 4548 | From Middle of midwest | Registered: May 2001
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posted
Or is it like the spinach that was tainted? No amount of washing the spinach would get rid of it.
I hear ya though....and so many are not being careful with the handling of the meat. My father-in-law doesn't get it.
He had cooked meat on the same plate as raw and I tried to point out to him that you can't do that. He counterpointed and I counterpointed and I gave up so as not to get him angry. Nothing I said soaked in.
Now I'm afraid to eat what he cooks!!
I just wonder if cooking truly gets rid of the e-coli?
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96220 | From Texas | Registered: Feb 2001
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just don
Frequent Contributor (1K+ posts)
Member # 1129
posted
TuTu, Your father-in-law is a perfect example of how things get jumbled and people get sick,,,then point finger at the product.
It is the handling in your example ,,,as to how people get sick,,,and rarely at that,,considering the unknowing cross contamination from raw to cooked.
The hamburger places that have breakouts usually have BAD handwashing going on too.
besides cooking the meat and still pink or red in middle. "IF" you get temp to proper temp it IS killed. But many people STILL insist on medium rare burgers and steaks,,or barely warm,,,I have seen blood red ones too!!
You get a distracted and hurried get them out burger flipper in bad circumstances and you are playing with fire.
seems the e-coli in the spinach was traced back to the water they irrigated it with. Thats a VERY good reason that the label "Organic" is very overrated and NOT assured of a better product.
You are right in assuming in the spinach case,,,no amount of washing removes THAT!!
Guess I always thought people knew better than combining raw and cooked meat on same plate. At least I TRY and wash off the remnants of the raw meat before using it for the cooked meat,,,does THAT work??
IF you think ANY food is free of dirt,grime and e-coli,,,you have another guess a coming. Its suprising anybody lives with all the possibilities!!
But WE have the safest food in the whole world,,,but do YOU "KNOW" for sure(in your supermarket) how much stuff comes from other countries that dont have OUR standards??? And I am NOT talking JUST meat here either??
-------------------- just don Posts: 4548 | From Middle of midwest | Registered: May 2001
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charlie
Frequent Contributor (1K+ posts)
Member # 25
posted
Both of us in this household like burgers and steaks bright pink if not a bit bloody....
So I buy a chuck roast, cut a thin layer off the outside to boil up for pet food, and grind the inside for burgers, at least this way nobody else has handled it.
Steaks ought to be OK once they're charred on the outside, leaving the inside nice and rare....
Posts: 2804 | From Texas | Registered: Oct 2000
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