Posted on 04/15/2011 9:06:22 AM PDT by hope_dies_last
That's probably the intended outcome of the study. These studies are NEVER funded without some kind of political agenda attached. I consider ALL such studies to be worthless BS. In two months there will be another telling us how healthy 2-3 portions of meat a day are. BS. I'll eat what I want, when i want because I like it.
Does our tax money go to the “Translational Genomics Research Institute” loonies?
It sounds like it. To keep our money rolling in to them, they have to invent such crap.
I will never buy a Tyson product. They tied themselves to the Klintoons.
So they tested a grand total of 26 stores in 5 cities and declared we now know how much of US meat has bacteria?
Anybody have a link to the actual study? If I’m doing my math right, picking 26 items out of a population of 230,000(# grocery stores in the US) gives an error of +/- 19% at a 95% confidence level.
I think my stats professor would have a fit.
As for testing 136 samples of meat it’s a little better, +/- 8.4% using a really large number for the population... but then there are other issues I have questions about, did they adjust their sample sizes based on what products are most available? I.E. take more samples of beef than pork(I’m assuming there is more beef in the US than pork)? I’m also concerned with there being only 5 cities. And how many different producers of meat are represented here?
Way too many questions about this study to believe it from a news article.
Anyways, I cook properly and wash my hands so I guess I shouldn’t really be this concerned. ;)
Sounds like the new scare-fad of the day.
I believe that it might be. I was a research assistant for one of the university research grants from the Army Natick Labs in 1975-76 and our small part of the research looked at the effects of irradiation on various strains of E-Coli and several other organisms that could be present in raw meat. A very effective process when done correctly; I saw one study that irradiated a slab of freshly cut beef, vacumn sealed it and put it on a shelf at room temp. After a number of months it was opened and evaluated and was as fresh as the day it was cut and was bacteria free. The same process could be used on veggies. I don’t know if the military adopted this on a larger scale. If they did it would have been for deployable rations and food since I believe that most meat, like other commodities for garrison use are purchased locally or through local distributors. After finishing my degree and reentering the military I purchased meat from the commissary and ate meat in field types of situations where the meat would spoil if not used within a reasonable time so I don’t know if it was ever mandated for whatever use.
I can identify with that. About 18 years ago I was cutting some chicken at home for dinner and did not realize that I had a slight paper cut on one finger. That was all that it took. My finger swelled up to three times its normal size and turned black within two days. The flight surgeon actually told me that I might lose the finger. I took the antibiotics and after several days accidently lanced the wound by smacking it against a hard object. I drained it and scrubbed it with a surgical brush, hot water and alcohol and reported directly back to the flight surgeon who looked at it and said I had done a good job and it should heal within three days. It did, but that was an extremely unpleasant lesson.
http://www.infowars.com/meat-glue/
Meat Glue.. How Restaurants fabricate Fillet Mignons and Chicken Nuggets.
The bacteria can be killed by cooking but the toxins are heat resistant.
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