Unfortunately we consumers must trust the meat we purchase from the superchains. Not all of us have a farmer close to us we can trust to supply our meat. Cooking it to temp and using MH brine is the key to keeping it safe until it is deemed to be safe I guess.
they just want us buying that higher priced beef that's coming.
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90% of the pork i buy is from small farms around where i live, none of their pork or beef ends up in costco. And by being a regular customer surprisingly the cost isnt that bad.
Last edited by chisoxjim; 11-28-2012, 06:34 AM.
Reason: Ill play nice, some folks just dont know.
Just because you welded some shit together doesnt make it a WSM.
Unfortunately we consumers must trust the meat we purchase from the superchains. Not all of us have a farmer close to us we can trust to supply our meat. Cooking it to temp and using MH brine is the key to keeping it safe until it is deemed to be safe I guess.
I guess I don't know if the brine helps kill anything... but it will help if you feel better about 160° loins...
Really, this sounds more like a cross-contam issue during prep and such. Pork is rarely eaten "rare"... and I assume all those long cured things, with their salt and Ph levels are OK too.
Really?? We are here TOGETHER to discuss in an open forum peacefully. Lets keep it to discussions. Thank you!
Totally agree. From what I got from the article and the story on the news is that this is in the meat, not caused by humans. Important thing is to cook meat to correct temp. Just looked it must not be to big of a scare cause the market is up right now, usually it takes a hit when something like this happens.
This article appears to be written more to attract attention to the writer and publication than inform the masses of the perils of yersinia enterocolitica . There is some "spin" to it. They mention the % of infection and 100,000 people infected yearly. What they do not say is what the level of contamination is and how it effects those infected. Trace levels can be called contamination if you want to call it that. Tap water is contaminated with chlorine just not enough to matter. If ten people get sick from peanut butter it is national news within 24 hours. Where are these 100,000 "infected" people ? I would venture to say that the writer is basing this number on how much pork is sold and coming up with a statistic based on those numbers. The article never mentions the actual effects of the bacteria. Never mentions the symptoms. If the purpose was to warn consumers of infection you would think those two things might have been included. You might leave them out if they pull a few of the articles teeth.
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bacterial spores are airborne. pretty much everything is covered in them.
Swab a newly cleaned surface and culture the swab and there'll be bacteria.
cook it properly and there is no problem - so there is no actual problem.
People who have poor hygiene and don't cook properly will continue to get sick and the rest of us won't.
Remember to throw away the green mouldy bits and you'll be fine.
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