Ecoli in ground beef - recall- Walmart and others
Olychick
3 years ago
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Ground beef question
Comments (20)To add a couple more things... Bacteria (which can cause microbial contamination) is basically located on the skin of the animal (not the muscle meat), and E. coli is located in the digestive system of the animal. Cross contamination from the digestive system through any number of ways during slaughter is how the muscle meat can get contaminated with E. coli. Poor slaughtering methods. The meats that we eat skin and all - poultry, for the most part - are especially prone to spoilage because of the microbial contamination from the skin. For example, (source: On Food and Cooking - by Harold McGee) "a typical piece of pork in the supermarket will have a few hundred bacteria per square centimeter (a cut from muscle meat without any skin), while a piece of chicken (which contains the skin) may have 10,000 in the same area. This simple statistic is the reason for cleaning hands, knives, and cutting boards thoroughly with hot, soapy water after handling chicken and before handling other foods, and for cooking poultry well, especially its surfaces." "Bacteria and molds break down the surface layer of meat..." A way to lower the potential of E. coli contamination is to use grassfed beef. Studies have found that animals fed corn silage and animal by-products are more likely to carry E. coli 0157:H7 than animals that are grass-fed. It has to do with the acidity in the digestive system of the animal due to the type of feed. The grassfed animals have more acidity in the digestive juices which destroys E. coli to begin with. Our own gastric juices can destroy 99.99 percent of the NORMAL type of E. coli found in grassfed animals. By contrast, a high percentage of the ACID-RESISTANT E. coli from grainfed animals can survive the acid bath in our stomachs which could cause major health problems. Yet one more reason why I use grassfed beef.... Luckily, it's raised "naturally" and still processed in a small plant one animal at a time. -Grainlady...See MoreE. Coli in Massachuesetts Whole Foods Ground Beef
Comments (16)I am with Annie and Laceyvail on this one. Beef is actually a very efficient use of resources provided it is grass fed and finished. Cattle can graze on grass grown in a field that is not suitable to grow other crops. Small scale production of beef fed what they are supposed to eat is not a risk for e-coli, is high in the good fats we all should be eating, does not produce toxic waste but fertilizer instead and is not inhumane. I have gotten to the point that I will not buy supermarket beef. I just got back from vacation and we eat local sea food the whole week. What a delicious way to stand up for what i believe in. As all the health scares occur i feel very happy to live in VT where we can eat almost only small farm produced food. The last few years have seen me happily eating and serving spinach, beef tomatoes etc as here we have a thriving small local agricultural food structure. -Robin...See MoreE.Coli and Ground Beef
Comments (15)I didn't say it should be ignored. I think I said, "if any given restaurant, market or producer is proven to be negligent, go after them." Every day it seems that there is yet another thing that we have to either eat or not eat, another inconvenience we must go through, another reason we should eat a more highly priced food item rather than the less expensive version of the same thing. Somebody died here, somebody got sick there, so we all should be terrified into doing whatever it is that some group or other likely has a vested interest in our doing. What is never mentioned in these reports about one or three or a hundred people in well over 300 million Americans does not a high risk make. By the way, with a quick Google, I found a recent study that says "organic and naturally raised beef cattle are just as prone to E. coli O157:H7 as conventially raised animals." Sometimes, we just have to accept that no matter how careful we are, people sometimes get sick, and sometimes die. Does this mean we shouldn't take reasonable precautions? Of course not. But neither does it mean, at least for me, that we should spend our life fretting and worrying over every alarmist claim made by people with their own agendas. Here is a link that might be useful: E. coli Prevalent in Organic Beef...See MoreGround Beef & Macaroni "Goulash"?
Comments (39)In Minnesota it's a hotdish, Hamburger hotdish, macaroni hotdish, church supper hotdish or any number of variations. We had it at home, it was on the school lunch rotation and was one of the first dishes I started cooking for myself when I went on my own. It's still a favorite in comfort foods for me and seriously, what's there to not like? Meat, tomato, seasoning, it's a variation of baked ziti, spaghetti with meat sauce or any number of other dishes and it doesn't matter which name you give it. I've made it with beef roast, pork roast, turkey, chicken, sausage and more. You can use up leftovers and have a remake. It's fast, simple and economical. It can take on a Mexican flavor, Italian flavor, pizza flavor, Tex Mex, BBQ or any other flavor you like. There's no recipe needed, it's a throw-together, easy to increase or decrease size for the number of servings desired. It reheats great. Cheese is optional but for me, bacon is not. Eat it hot or cold, it's great both ways. Probably one of the most versatile dishes around....See MoreOlychick
3 years agoOlychick
3 years agoOlychick
3 years ago
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