BEEF RECALL
- Thread starter Wheezer
- Start date
So cook your meat thoroughly? I don't see the problem. You're always at risk if you don't cook your meat through, even if there's not a recall (infections happen on a small scale all the time, only massive recalls are effective).
Yeah, I cook my burgers through but I like my steak to be a little rare because they really do taste so much better if a little rare.
My meat gets almost burnt when I cook it. I'll substitute taste/juiciness over taking a chance of getting almost deathly ill any day.
BoomerD
No Lifer
- Feb 26, 2006
- 66,332
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As Jack-in-the-Box learned a few years back...Be sure to cook the sh*t out of your hamburger...
FYI, you're FAR more likely to contract e-coli from undercooked hamburger than you are a raw steak. The bacteria is usually on the surface of the meat, and with hamburger, the "surface" gets chopped up and mixed all through the meat, whereas with a steak, you generally heat the outside surfaces enough that it kills the bacteria.
FYI, you're FAR more likely to contract e-coli from undercooked hamburger than you are a raw steak. The bacteria is usually on the surface of the meat, and with hamburger, the "surface" gets chopped up and mixed all through the meat, whereas with a steak, you generally heat the outside surfaces enough that it kills the bacteria.
What a massive waste of perfectly good food because some people don't know how to cook their meat thoroughly.
E. coli is ubiquitous in our environment and food, particularly anything grown in the dirt, and harmless to all but those with immune system dysfunction (who are susceptible to everything). How do you think it gets into our intestinal tracts which are sterile at birth and becomes our normal flora? From hands, food, or your mum's teet.
Even most illness-producing serotypes or strains of E. coli produce only mild to moderate gastrointestinal upset, diarrhea, and fever, very unlikely to be fatal or even require medical treatment provided the individual stays hydrated and has no immune system problems (it will resolve in its own course like many other agents of foodborn illness).
In fact, the CDC recommends against treating persons with antibiotics unless more severe complications develop because the illness will resolve on its own. Instead, it recommends Immodium for the diarrhea and water to prevent dehydration.
Only specific strains of E. coli (e.g. O157:H7) are unusually virulent or pathogenic, producing a dangerous toxin that can cause organ failure and destruction of blood cells.
In all cases, proper refrigeration of meat prevents toxin accumlation by the highly virulent strains and proper COOKING renders all strains of E. coli quite dead and harmless at an easily attainable 165'F. Most cases of illness are linked to undercooked meat, not inadequate refrigeration.
Only foods that are not customarily cooked need be recalled and thrown away if contamination is suspected or known (spinach, lettuce, alfalfa sprouts, et.al.). Bacterial contamination is a ubiquitous fact of life (whether one knows it or not).
Originally posted by: FoBoT
Originally posted by: SVT Cobra
Would that be a recall of bulk proportions?
yes, that is a bulk beef recall
hopefully none of the tainted beef came from onlinebulkbeef.com
I think its many alternator sized chunks in fact =) Car sized chunks?
I dreamed my neighbor bought a cow that she wanted me to help her kill. I went over and (*things happened*). When I woke up, a cow popped out of my air-conditioner. Will i get E.Coli if I breathe the air in my room?
Originally posted by: Merlyn3D
California's unaffected, eh? Even our cows are better
Not even ecoli would touch your crap.
That's why.
Originally posted by: toolboxolio
Originally posted by: Merlyn3D
California's unaffected, eh? Even our cows are better
Not even ecoli would touch your crap.
That's why.
This is what tainted beef looks like:shocked:
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