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  #1  
Old 08-18-2008, 02:22 PM
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Hold the beef

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  #2  
Old 08-18-2008, 02:36 PM
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New idea: Cook meat.

B
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  #3  
Old 08-18-2008, 02:38 PM
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You radical, you!
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  #4  
Old 08-18-2008, 02:38 PM
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Quote:
Originally Posted by Botnst View Post
New idea: Cook meat.

B
I wonder if the reason this happened is hungry people grilling and just passing the meat over a flame.
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  #5  
Old 08-18-2008, 02:42 PM
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Beef sushi . . . .
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  #6  
Old 08-18-2008, 02:52 PM
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Originally Posted by Mistress View Post
I wonder if the reason this happened is hungry people grilling and just passing the meat over a flame.
I think so.

As I understand the problem, one ingests live enteric bacteria to which one's particular intestinal tract is unacclimated. The new kids on the block grow unrestrained and release substances toxic to the new habitation. The toxins stimulate the bowel to evacuate the digestive tract and raise the body temp to kill the unwelcome guest. After a few generations of natural selection (under ideal circumstances, bacteria can divide a couple of times a day) the invaders set-up permanent residence by being less obnoxious.

Those original bacteria were probably very happy and causing no symptoms in their original host. The host went to make poopie in the rest room and failed to do as his mommy taught him -- scrub hands with soap & warm water covering both entire hands for at least 15 seconds and rinse thoroughly with warm water.

The poopie-handed guy went back into the plant and did something like ... oh reassemble a recently, properly, and thoroughly cleaned meat grinder using his poopie hands.

Extremely Important! Not all pathogenic bacteria are rendered harmless by cooking.

This is why we should never, ever eat food from swollen cans or from jars of food that give-off gas when opened. Also sniff freshly opened cans & jars. If it fails the sniff test, discard it. Cooking will NOT render it harmless because the anaerobic bacteria have been busily at work in the can or jar, producing extremely toxic substances as a biproduct.
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Old 08-18-2008, 03:10 PM
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Is that the scientific, clinical way of saying they produce violent diahrrea and projectile vomiting?
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  #8  
Old 08-19-2008, 12:19 AM
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Quote:
Originally Posted by Botnst View Post
I think so.

This is why we should never, ever eat food from swollen cans or from jars of food that give-off gas when opened. Also sniff freshly opened cans & jars. If it fails the sniff test, discard it. Cooking will NOT render it harmless because the anaerobic bacteria have been busily at work in the can or jar, producing extremely toxic substances as a biproduct.
An interesting allusion to botulism. I'm managed to avoid getting this particular illness, but I understand it's quite unpleasant. I've given myself salmonella enough times that I barely notice it now (raw eggs are yummy).

In other countries, beef sashimi is relatively safe to eat. Here, we do a few things wrong that make raw or undercooked beef a bad idea. Finishing cattle on corn-based feed tends to increase their stomach acidity. Our stomachs are supposed to be highly acidic. Cattle stomachs aren't . Regular E. Coli are killed when they hit our acidic stomachs. The strains that have adapted to survive in corn-fed cattle aren't as easily killed. Combine that with routine contamination of meat from the digestive organs of slaughtered cattle and you have yourself a bit of a problem.
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Old 08-19-2008, 12:43 AM
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I have eaten beef rare all my life, wouldn't have it any other way......steak tartare is at least once a month affair here, also beef sashimi, so far have never suffered any outbreak of botulism or e.coli, guess I am lucky or I have proper source of beef and patronize the right eating joints.
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Old 08-19-2008, 12:49 AM
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"violent diahrrea" haha! okay, those two words should not go together! This reminds me when a friend "ass-blasted" a mutual friend's toilet. He didn't care though because he was moving out.
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Old 08-19-2008, 08:18 AM
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I think all of the recalls have been of ground meat. Ground meat is seriously comrpomised since the intent is to introduce fat into tough meat to make the meat more easily chewed. In the process of tearing the meat and fat into tiny pieces it is very easy to introduce bacteria where bacteria doesn't belong.

In contrast, intact meat is nearly impossible to accidentally infect with enteric bacteria. It can have other problems.
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Old 08-19-2008, 09:57 AM
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Quote:
Originally Posted by Gurkha View Post
I have eaten beef rare all my life, wouldn't have it any other way......steak tartare is at least once a month affair here, also beef sashimi, so far have never suffered any outbreak of botulism or e.coli, guess I am lucky or I have proper source of beef and patronize the right eating joints.

If I recall from my steak tartare eatinng days that beef set aside for eating raw is flash frozen the same way that sushi grade fish is to supposedly kill any parasites/bacteria withhout detstroying the meat.

I would not eat raw meat from the supermarket...
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  #13  
Old 08-19-2008, 10:29 AM
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Quote:
Originally Posted by LUVMBDiesels View Post
If I recall from my steak tartare eatinng days that beef set aside for eating raw is flash frozen the same way that sushi grade fish is to supposedly kill any parasites/bacteria withhout detstroying the meat.

I would not eat raw meat from the supermarket...
I only buy my beef from my German butcher and eat my steak tartare from my favorite German restaurant. For fish and Wagyu, I only buy from the Japanese supermarket in Joisey.
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  #14  
Old 08-19-2008, 04:59 PM
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Quote:
Originally Posted by Botnst View Post
The host went to make poopie in the rest room and failed to do as his mommy taught him -- scrub hands with soap & warm water covering both entire hands for at least 15 seconds and rinse thoroughly with warm water.

The poopie-handed guy went back into the plant and did something like ... oh reassemble a recently, properly, and thoroughly cleaned meat grinder using his poopie hands.
Exactly. I'd be willing to bet most of these 'tainted meat' recalls are from poor handling practices in the packing facility after the animal is harvested...at the TAMU meat lab, the carcass is sprayed down for several minutes with a 2% (maybe 10%, I can't remember) lactic acid solution to sterilize the surface before it goes to the cooler. If I understand correctly, that's a fairly common practice in packing. After that, there's plenty of opportunities for contamination to be introduced by workers, etc...particularly into the ground beef supply.

When I was in that recent Beef 706 course, I was totally aghast at the way lean trim was handled and stored before going to the grinder.

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