"I work for one of the four largest beef producers in the US (Tyson, Cargill, National, JBS). Our food scientists will tell you that eating under cooked ground beef is taking your life into your hands. As others have said, e.Coli is a surface bacteria that is killed at 155F. When you grind beef, you transfer it into the center, and it won't be killed cooking to rare. E.Coli isn't like Salmonella... You won't get the squirts for a few days and then go on with your life. We.re talking colostomy bags and paraplegia and death. Especially if your immune system is compromised.

Grinding fresh in house doesn't help. It has nothing to do with the quality of the meat. Bacteria is bacteria and it can get onto the meat anywhere in the supply chain.

We invest millions in testing and food safety and the industry does an amazing job at keeping people from getting sick, but we're not perfect, and a few people/yr get very sick an/or die.

Do you trust that the pot head making $10.00/hr handled your beef properly? If not, I'd consider getting your burger cooked through. "

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This post was edited on 3/31/15 at 11:15 am

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Posted by MeridianDog

Home on the range

Member since Nov 2010

14258 posts

Posted on 3/31/15 at 1:26 pm to OTIS2

quote:
"I work for one of the four largest beef producers in the US (Tyson, Cargill, National, JBS). Our food scientists will tell you that eating under cooked ground beef is taking your life into your hands. As others have said, e.Coli is a surface bacteria that is killed at 155F. When you grind beef, you transfer it into the center, and it won't be killed cooking to rare. E.Coli isn't like Salmonella... You won't get the squirts for a few days and then go on with your life. We.re talking colostomy bags and paraplegia and death. Especially if your immune system is compromised. Grinding fresh in house doesn't help. It has nothing to do with the quality of the meat. Bacteria is bacteria and it can get onto the meat anywhere in the supply chain. We invest millions in testing and food safety and the industry does an amazing job at keeping people from getting sick, but we're not perfect, and a few people/yr get very sick an/or die. Do you trust that the pot head making $10.00/hr handled your beef properly? If not, I'd consider getting your burger cooked through. "

I did hear on that Commie Radio Network (NPR) the other day that about 3,000 people will die of food poisoning in the USA this year.

So I guess the good news is that it keeps the heard thinned out a little.

The two times I have had it I survived - just wanted to die for about a day.

One of the two times was from Hardees in Klingon, MS. Was forty years ago and I still can't eat a Hardees hamburger. Something about the smell brings back memories I can't deal with.

This post was edited on 3/31/15 at 1:30 pm

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