Posted on 04/24/2019 7:07:38 AM PDT by BenLurkin
The outbreak has now expanded to include: Georgia, Kentucky, Ohio, Tennessee, Virginia, Indiana, Florida, Illinois, Mississippi and Minnesota.
Meanwhile, Colorado Premium Foods recalled more than 113,000 pounds of raw ground beef products due to possible E. Coli contamination, the Food Safety and Inspection Service said Tuesday in a statement. The Georgia company said the ground beef items were produced on March 26 and 29, and on April 2, 5, 10 and 12.
There's no established link between the product and the ongoing E. coli outbreak, according to the statement.
Symptoms of E. coli infection include severe stomach cramps, diarrhea and vomiting. They begin, on average, three to four days after ingesting the bacteria. Most people recover in five to seven days.
Consumers are urged to prevent the spread of E. coli by washing hands, cooking ground beef to an internal temperature of 160 degrees and keeping uncooked foods away from raw beef to prevent cross-contamination.
(Excerpt) Read more at cnn.com ...
Gonna pull back from the burgers, boys. For a bit.
Gonna pull back from the burgers, boys. For a bit.
Not me! I’ll just add a Cipro to my statin. They can fight it out. I want my burgers!
Or just cook ‘em properly
Is eColi ever found in steaks or just ground beef? This past weekend there was a travelling meat supplier that had a tent in the Tractor Supply Company parking lot and I heard a radio advertisement for 10 NY Strips for $20 bucks. Even though they were small I bought a package of that, but they were really trying to sell multiple packaged meats for say $349 you get 5 T-bones, a package of Tilapia, Catfish, marinated chicken and Shrimp etc etc. They were all vacuum sealed and frozen, but I just wonder if eColi was mostly just tainted GROUND beef and not steaks of any kind.
yet another reason i always buy chuck on sale and have it ground and packaged at the store, and then use it right away or freeze it ...
“Or just cook ‘em properly”
or buy fresh chuck and have it fresh ground on the spot and then one can eat it practically raw if one chooses ...
It can be on anything. The reason you hear about it so often in ground meat is because, well, it’s ground. Ground has many sides to each piece, hence the likelyhood of E. coli attaching itself. Then it gets all mushed together so the virus gets all in it. If the virus gets onto the commercial grinder, it might contaminated the entire run.
With a steak, the virus would only get to the outside. Less surface area so less chance of the virus.
Gonna pull back from the burgers, boys. For a bit.
~~~
Dont’ forget, even if there is E Coli, it should be killed off with well cooked meat.
So the 64 million $ question is
How did this beef become tainted with e. coli, and is the e. coli a human or beef bug?
What if this e. coli came from an illegal from south of the border
Will we find out?
“Is eColi ever found in steaks or just ground beef?”
my understanding is that there’s a always a small amount of surface contamination of cut beef, but when the beef is ground, it tears up a lot of the cells and the surface contamination gets mixed in real nicely with those oozing cells, making the perfect breeding ground for the ecoli to explode in growth ...
if the ground beef is handled properly, that is, frozen for long term use or kept at near-frozen temperatures for use right away, then there’s no problem ...
most fast-food burger chains that attempt to use fresh ground beef are not confident that they can maintain proper handling throughout their supply chain (especially at the end points of their restaurants), so they make up for that deficit by nuking the shite out of their patties, turning them into near-charcoal briquets ...
I think In-and-Out burger is the only big chain that has perfected the proper handling of fresh ground beef ... they grind their own beef themselves at a very small number of regional centers and use their own trucks to deliver the fresh ground beef directly to their restaurants ...
Think of it as free laxative.
Buy Alberta beef.
I went to fancy steak houses in the US, and spent a lot, but dang, there is nothing in the world like Alberta beef.
As a disclaimer, I’m not being paid to say this heh.
I just love my Alberta beef.
DNA test show that a pound of ground beef can contain meat from as many as a hundred cows and steers. One sick animal or contaminated carcass can contaminate the whole batch.
Also if a solid cut is contaminated, the contamination is on the surface, precisely the part that is most apt to be fully cooked even if the middle is rare.
No comment here of workers imported from countries where, how shall I put this?, the concept of hygiene is a bit more, um, casual, and alcohol based hand sanitizers are haram...
Ground beef has infinitely more exposure to ouside elements when ground.
I always get those tubes and just slice off the burgers. Easy peasy.
Good info
catnipman also has good info at post 11.
I think I’ll have In-N-Out for lunch.
E. coli is a bacteria, not a virus.
Source may be Raw ground beef E. coli which is being recalled.
Dates of processing are in the original article
Recall affects : Georgia, Kentucky, Ohio, Tennessee, Virginia, Indiana, Florida, Illinois, Mississippi and Minnesota.
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