Might be old news, but it never hurts to remind people to be cautious and use safe handling, cooking, and cleaning methods. Especially concerning cross contamination.
Might be old news, but it never hurts to remind people to be cautious and use safe handling, cooking, and cleaning methods. Especially concerning cross contamination.
JMHO-YMMV
This is true and a very good point
I was going a step further hoping to remind, or perhaps educate, a few folks why the problem even exists. The situation exists only because people allow it to exist.
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I was going a step further hoping to remind, or perhaps educate, a few folks why the problem even exists. The situation exists only because people allow it to exist.
As scary as it is... just assume poultry is contaminated. I sure hope they can get a handle on this.
It reminds me of "Universal Precautions" in the lab game. We just assume everyone has everything we test for. PPE's(personal proteective equipment) for everyone!
Wow, that was rather FRIGHTENING! I do recall last year a couple months when chicken was very scarce at the market. Now living in Ca I only like to use Foster Farms - I never saw any of this on the news - it is apparent that once again government constipation and lobbyist have their hands in screwing this up.
I am shocked that it seems like "the honor system" for a company to recall their product and not FORCED to recall a contaminated food item - also the lady in the end swears she used all food safety precautions and yet her son still got sick. They do not address that? Nor do they address whether this "salmonella hiedelberg" strain is killed by just handling the food with proper safety requirements.
I am in shock, I guess because I don't like to use the "unknown" brand of chicken for fear of some funky bacteria and obviously have some FALSE sense of security and trust in FOSTER FARMS.
EESH.... Scary shite and shame on FSIS
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As scary as it is... just assume poultry is contaminated. I sure hope they can get a handle on this.
The end user (us) can only do so much. What's even scarier is what could and does happen to the product along the way to the retail outlets.
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Clean
Wash hands with warm soapy water for 20 seconds before and after handling raw meat, poultry or seafood.
Wash utensils, cutting boards, dishes, and countertops with hot soapy water after preparing each food item and before you go on to prepare the next item.
Food contact surfaces may be sanitized with a freshly made solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
Separate
Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator.
If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
Never place cooked food on a plate that previously held raw meat, poultry, or seafood. Cook
Cook poultry to a safe minimum internal temperature of 165°F as measured with a food thermometer.
Chill
Chill food promptly and properly. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours (or 1 hour if temperatures are above 90°F).
It only requires proper poultry handling, as should be normal handling to all.
It is really annoying to watch that whole chit box video to not have a mention that standard safe handling would and will prevent an occurrence.
A load of crap!
Still, calling attention to safe handling practices is a real good thing. BUTT if you cry wolf too many times folks tend to ignore chit. And they never mention how to handle poultry properly!
All that needed to be done was to reenforce safe handling practices!
I guess I forgot to mention "salmonella heidelberg" has the same temperature morphology as all other salmonella bugs. It dies at the same temp as all the others!
Mark
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I got horribly sick after eating chicken back when I was young and cavalier about food handling, prep and cooking. It was a bad deal. I had a job working at a restaurant and had to take the food handlers training from the state to get my food handlers health card. What an eye opener. I quickly seen I was doing allot of things wrong. I tend to cook yard bird to 168-170 now days. I like me wings cooked to 170-175. I'm a bit OCD on cleanup after cooking these days. Kitchen smells like bleach. All my spice containers etc. get a wipe down. It's either been working or rolling my chicken in that MH HAW is killing the bacteria!
I got horribly sick after eating chicken back when I was young and cavalier about food handling, prep and cooking. It was a bad deal. I had a job working at a restaurant and had to take the food handlers training from the state to get my food handlers health card. What an eye opener. I quickly seen I was doing allot of things wrong. I tend to cook yard bird to 168-170 now days. I like me wings cooked to 170-175. I'm a bit OCD on cleanup after cooking these days. Kitchen smells like bleach. All my spice containers etc. get a wipe down. It's either been working or rolling my chicken in that MH HAW is killing the bacteria!
And again, a rant about the effects but nothing about the solution. Sorry to rag on ya Wingman, but the solution is simple. Cook the chit properly and you will have no problem. (period)(Period).
Sorry Wing, I missed this part " I tend to cook yard bird to 168-170 now days. I like me wings cooked to 170-175"!
But most folks read the start, don't follow to the finish. Me guilty too!
Mark
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