Lars, that was my original question because I'd read against eating raw flour - I don't think it was limited to just white flour. It was because of ecoli in the product (I since have read elsewhere to not eat raw flour, so I don't). I suspect the ecoli gets into the flour in the mills, or even from the harvest fields. I know they (FDA) allow a certain # of impurities in our food. I would imagine that feces from vermin in both the fields and the processing plants (how could you ever keep mice and rats from getting into a large facility) end up in our food. Or who knows. Here is a more recent report from the CDC, showing that people DID become ill from eating raw flour. https://www.cdc.gov/ecoli/2019/flour-05-19/index.html Here is info on another, earlier problem: https://www.fda.gov/food/outbreaks-foodborne-illness/fda-investigated-multistate-outbreak-shiga-toxin-producing-e-coli-infections-linked-flour eta: one more to read: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6395439/ It's long and scientific, but: Conclusion In conclusion, findings of the present work further confirmed that EHEC and Salmonella could survive for extended periods in wheat flour stored at typical conditions used at home and commercial settings. Heat treatment is an effective method for mitigating risk of EHEC in flour but is more limited in case of Salmonella. On the other hand, storing produced flour at slightly high temperatures (35°C) for a minimum period of 2 months before distribution can be an effective substitute strategy affecting both EHEC and Salmonella. Results from this study further improve our knowledge regarding risk assessment and management, such as predicting thermal process lethality of EHEC and Salmonella in flour.

If you are going for a particularly lean ground beef, then maybe look for a lean cut, top sirloin or flank etc, with little marbling, and trim it well. Sear, if you want to. Cut into chunks about 1'' big. If you're using the food processor, do small batches, like a layer 1 cube deep (rather than filling the processor bowl). Process in 1 second pulses, start with 10 pulses, adjust to get the consistency you want. I like my ground beef fairly chunky like hand-chopped meat, not mushy like a meat hummus. If using a grinder, then just send it through. I prefer the food processor. Maybe annie1992 has more information. E.g., her method of half-freezing the pieces is cool. Same process for making ground pork, turkey, chicken, by the way. Though I won't eat those raw even if I do grind them at home. If you make a really low fat ground beef, it may make for a dry chewy burger. Fat adds flavor and juiciness. You can replace that by mixing flavor and liquid into the meat. I usually add at least salt, pepper, and olive oil (melted butter when I'm being baaad). SWMBO likes her meat mixed with something like teriyaki sauce. If you're not a purist, you could get all experimental, mix in huckleberries or wasabi or weird stuff. Don't mash the meat when mixing, or making the patties, or cooking the patties. I don't like ground beef that's been compressed to cardboard or burgers squeezed dry. I like almost a loose, slightly crumbly burger , admittedly I use a skillet not a grill. Medium rare inside, brown and crusty outside. Yum.

I made a huge Greek salad for dinner the other night using 2 large Romaine hearts and after we ate it that night I saw the news report the lettuce is being recalled in Canada too and called for restaurants to stop serving it, I checked the lettuce packaging and the lettuce we ate was from Salinas CA. I just tossed the remaining heart into the garbage. Buying that package of Romaine was the first time I had purchased Romaine in a long time because all the issues with it. I prefer the crunchiness of head lettuce. I won't be buying Romaine lettuce again. It was Andy Boy lettuce

I'm not sure Lars. This was a big story this morning here demanding hazard pay and proper safety gear...masks, etc. I'm up early, usually 3am. Nurses are walking off work after asked to ignore CDC safe practices they have followed for years. In my immediate area I have not witnessed anyone without a mask. All deliveries are gloved and wearing masks. DH filled both our cars with gas with a bag over his hand 10 days ago and noted the two inside employees were wearing masks. We use Clorox wipes on everything....credit card, car door handle, steering wheel, door handle coming inside, straight to the sink with lots of soap. (he did not go inside the 'mini mart'.) just wanted to fill our cars. it is just 2 miles up the road. Mailman who I adore, is doing double duty. He was up the road Sunday and twice today. Our front liners want to get to us what we need. ALL needed employees are wearing masks. UV is not enough outside no mater how hot the sun. Do both. Spray or wipe first, Clorox correct dilution, or alcohol. dry in the sun spinning along a table...soapy soap in a bowl or sink. Rinse. What can be soaped. Please watch what we are going through in NYC. You can make a difference in your community. Proactive. I am 18 days indoors, DH 10. this is serious.