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Fecally-infected Meat
zenff
Veteran
Meat is often infected with fecal matter.
http://www.nltimes.nl/2013/09/04/often-fecal-bacteria-in-meat/
The cause is cost-effective production-methods and cutting on the costs of supervision.
If you don’t eat it raw and if you don’t eat from the plate that the raw meat was on you’ll probably be fine. But don’t be sloppy or you’ll be eating E.coli and running for the toilet.
http://www.nltimes.nl/2013/09/04/often-fecal-bacteria-in-meat/
The cause is cost-effective production-methods and cutting on the costs of supervision.
If you don’t eat it raw and if you don’t eat from the plate that the raw meat was on you’ll probably be fine. But don’t be sloppy or you’ll be eating E.coli and running for the toilet.
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And in the UK there have been several well documented outbreaks of E Coli from vegetables grown on organic farms. Its the manure. Shit-lettuce.
Kindly watch your language. Profanities are not necessary, particularly as other words are available.
If it's referred to as 'Fecal' then I suggest you do the same....
Secondly, this is nothing new.
It is quite natural for meat to have faecal matter on it, as the intestines when removed from animals, do occasionally spill, either through the natural cuts made to remove the intestines, or through accidental damage or tearing of the intestines.
The internal surfaces are then washed through a high-pressure water hose.
Once the meat is processed and prepared for sale, the surface area affected is actually relatively small, and usually poses no health threat to the human consumer.
Bacteria are usually surface-dwelling and are killed by cooking.
Minced meat is a different matter, as surface meat is minced, and combined into the mixture, and can therefore be present throughout the meat.
All minced meat should be thoroughly cooked and not served pink, or rare.
Steaks can be served rare as penetration by the bacteria into the interior of the steak, is virtually zero....
I learnt all this through my Health & Safety Food Hygiene course.
This is scaremongering.
As usual, it also bears noting that they mention that the vulnerable may be susceptible to being affected. As usual, again, it's the young, elderly or pregnant. The normal bunch who are warned in any 'safety/health scare' sensationalist articles.
Those in good health, not coming in under those categories, are perfectly safe.
who cleans them and how well, hahaha.
Both ridiculous reactions, because offal is actually an extremely healthy source of fat-free protein, and is often more nutritious than the main product we refer to as meat!
First of all every slaughter house functioning in the E.U. has to respect some standards regarding :
- the reception of the animals ( which include one or two physical exams and a mandatory 'bath' )
- the way the freshly blood-drained carcass is processed so that the organs ( especially the whole gastro-intestinal mass and/or 'high biological risk materials' ) are taken in a method that is quick and non-contaminating.
-the way the carcass that was eviscerated, is inspected for parasites and then stored, and trasported.
Taking one process at a time, I could say that some parts of the body MUST and VERY MUST pass through a solid sanitary exam by the hygiene vet. If those vets are sleeping, there you go, carcass contamination.
P.S.: 1. I'm talking about these things in the way that I visited two slaughter houses in my country ( for my mandatory practice ) and happened to witness how animals are sacrificed. And the guide explained how the whole process works with all the details anyone could give. If you want me to detail, then ask, and I'll write the whole thing down.
2. I know that what I've written here may sound harsh and cold...but that's the truth.
green onions
Scallions
Spinach
Milk
Chili Sauce
Ground Beef
more spinach
Peanut butter
Salsa with contaminated peppers
more beef
Cookie dough
Eggs
Cantaloupes
Grape tomatoes
Chicken Breast
Strawberries
Ground turkey
Mixed bag salad
Papaya
So, of those, only 4 outbreaks were due to meat.
About the uncooked meat, that makes a lot of sense. I saw a guy on TV once though who insisted on eating a 100% raw diet, even chicken. he on TV had a sealed pack of chicken breast and opened it up and ate it raw! He says that yes it kills harmful bacteria, but cooking also kills a lot of the nutrients and vitamins. I personally am not willing to take that risk with chicken, I do eat 90% of my vegetables raw though.
How much nutrient loss happens depends on how you cook it, too. Grilling actually changes the structure of the meat if you cook it to the point of having any char on the surfaces. Not a good thing. Grilling is fine, just not to the point the meat has charred portions. But if you buy your food from a normal store, whether it's meat or veggies or fruit, a ton of the nutrition is already lost. Most veggies lose 75% of their nutrients within the first 5-7 days of being picked and most of the stuff at typical stores was picked 10-14 days prior. In that case, flash frozen veggies actually have more nutrients than the fresh ones. That's why store bought veggies taste so different from fresh garden picked ones. The taste comes from the nutrients and by the time you get them they are no good despite how they look. Tomatoes are a prime example. Store bought tomatoes don't even compare to fresh picked, not even remotely.
The most deadliest foodborne illness outbreak in the States was in 1985 in California when 47 or 52 people die from listeria in cheese.
Is not the type of food, vegetable, animal, etc. that is more or less dangerous that other. Is the way that this is produced the principal cause that this infections spread.
Having had food poisoning several times, I have learned to be very careful -- some say overly careful -- with any fresh meat or produce.
Although it's less a problem now, in the 80s and 90s when I first started visiting Thailand, you would see them dragging -- along the sidewalks -- blocks of ice into restaurants and stands, which would then be chopped and shaved for use in sodas and other drinks! Think of what that piece of naked ice picked up while being dragged along the sidewalks in such a tropical country!
(By the way @federica the story was in our newspapers referred too as (maybe better translated) the “poo-meat affair”. But you moderated with good reason. You did a better job than the newspapers even.)
The “problem” if there is any, is one of economic pressure on companies to skip or to be sloppy on costly health-safety measures. I think especially when the risks are moderate. When people drop dead after eating your product it will boomerang back on you. But you will get away with a few food-poisonings here and there.
And every now and then there will be a scandal, like this tiny one, and unfortunately sometimes bigger ones.
side note, I got an ecoli infection as a child and remember the pain to this day. My younger brother nearly died from it. We were fairly certain it was from ground beef..but since there wasn't an outbreak, no investigation, theres no way to know what caused it. What if meat contamination is causing more isolated incidents which aren't recorded as such?
Have you seen the "movie" Samsara? Fascinating and horrifically sad at the same time. It's interesting, because when the producers approached US food factories to film, they all said no way. So they filmed factories in China (I think it was China) and they were happy to comply in order to show off how sterile and clean their factories were. The food system in the US at least is highly secretive and protected. Funny how that works. We have all sorts of "right to information"in all aspects of our lives...except our food.
Also Baraka, by the same director is similar in this. Totally recommend to everyone.