That looks like supermarket grind. Scary to anyone with more than a room temp IQ. If you grind your own it is pretty safe, but supermarket grind is scary as hell.
The problem is the amount of surface area. All the surface area is like the surface petri dish. All the time at the grocer is a very long incubation time. Refrigeration slows down bacterial growth, but does not stop it.
Grinding your own while still cold has the same surface area, but if served quickly thereafter there is no time for the nasties to grow.
always buy fresh ground, that’s what they pay the butcher to do.
Would that be tar tar?
Never had it, but I’ve heard about it
Some people get food poisoning and others don’t. It’s either genetic or psychological - but it sure ain’t inevitable.
I’ve NEVER gotten sick from eating food - and I’m not the slightest bit careful. We only give up on leftovers when they start smelling bad or you can actually see weird stuff growing on it. Even then we might just cut off the offending part.
I have a daughter-in-law that gets food poisoning all the time. It can be really awkward at times - when we have all gone out together and ordered the exact same thing that made only her sick.
I guess only her serving was contaminated.
That probably is. And what youre saying is probably also why we know enough not to serve it on lettuce. There was no fresh lettuce during the winter and today only bacterial laden shipments would be available.
I just went to the original article, looks like something he quick whipped it together for the article figuring most wouldnt know any better.