- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Question about ground beef and E. coli risks
Posted on 3/30/21 at 8:04 pm
Posted on 3/30/21 at 8:04 pm
Cooked burgers tonight and a few of them had some pinkish spots on the inside. Nothing raw or severely undercooked, but definitely some pink. I was fine eating mine but my wife flipped out and said we were all going to get sick. The burgers were your average sized homemade burgers (say 1/3 pound prior to cooking per patty). Cooked about 16-18 minutes total directly on a closed gas grill that was registering just above 350. The ground beef was purchased two days ago at Costco. The organic 85/15 kind they have.
The American Meat Institute states:
LINK
At such a low percentage risk of having E. coli, is the precaution taken for cooking prepackaged ground beef overstated? If it’s that small of a risk, I could probably eat it raw and not get sick, right? Especially when sourced at a reputable grocer who sells it vacuum sealed?
The American Meat Institute states:
quote:
Thanks to many food safety technologies used by the meat packing industry, E. coli O157:H7 is removed during processing and is found in ground beef less than one half of one percent of the time.
LINK
At such a low percentage risk of having E. coli, is the precaution taken for cooking prepackaged ground beef overstated? If it’s that small of a risk, I could probably eat it raw and not get sick, right? Especially when sourced at a reputable grocer who sells it vacuum sealed?
This post was edited on 3/30/21 at 8:05 pm
11
Posted on 3/30/21 at 8:14 pm to StringedInstruments
I eat my burgers medium rare, have never got sick.
Posted on 3/30/21 at 8:17 pm to StringedInstruments
Not all meat has the harmful bacteria present. It’s possible that some can. But not all does. The best way to be safe is to assume all meat does and treat it as such.
Yes, you are correct, risks may not be high for a particular product. People do get sick from harmful bacteria, so it can happen. All risks vary and it’s up to you to determine what’s acceptable.
Yes, you are correct, risks may not be high for a particular product. People do get sick from harmful bacteria, so it can happen. All risks vary and it’s up to you to determine what’s acceptable.
Posted on 3/30/21 at 8:38 pm to StringedInstruments
quote:
Cooked about 16-18 minutes total directly on a closed gas grill
Posted on 3/30/21 at 8:44 pm to StringedInstruments
Worst case you get some mild diarrhea
But it can be a nice clean out at times
But it can be a nice clean out at times
Posted on 3/30/21 at 8:51 pm to StringedInstruments
quote:
I could probably eat it raw and not get sick, right? Especially when sourced at a reputable grocer who sells it vacuum sealed?
I would grind my own before I ate it raw, or chop it finely with a clean knife. The odds are in your favor, and we could all stand to lose a pound or two, but I make my patties thin and cook hot and fast. I get close to the 130F mark or over.
To take a page from the sous vide book, lower temps for a longer duration, can achieve the same result. The recommended safe temps you see are the temps where that protein is instantly safe.
Posted on 3/30/21 at 9:01 pm to StringedInstruments
With the modern manufacturing practices and distribution capabilities of the Food Industrial Complex, you're almost guaranteed that if one person gets a foodborne illness from consuming contaminated food, then a lot of people get sick from consuming contaminated food.
The trick is to not be one of the first 100 or so to get sick.
The trick is to not be one of the first 100 or so to get sick.
Posted on 3/30/21 at 9:28 pm to Soul Gleaux
quote:
I eat my burgers medium rare, have never got sick.
This. Your risk is higher with the salad you’re eating than with the burger.
Posted on 3/30/21 at 9:39 pm to Mo Jeaux
quote:
Your risk is higher with the salad you’re eating than with the burger.
Let's not forget the lemon wedge in your drinks.
Posted on 3/30/21 at 9:44 pm to Btrtigerfan
quote:
Let's not forget the lemon wedge in your drinks.
Especially if the person garnishing the drink scratches their booty hole first and doesn't properly wash their hands...
Posted on 3/30/21 at 9:46 pm to StringedInstruments
quote:
Cooked about 16-18 minutes
I’m just impressed they still had some pink
Posted on 3/30/21 at 9:49 pm to StringedInstruments
Ground meat is inherently more dangerous than a whole cut because the surface toxins are mixed in the ground meat.
That said, modern meat practices are very good. But e coli can kil you.
You should cook the meat to temperature (165 instantly kills the antigens, but more prolonged lower temps also do as well) if you want to be ultra safe.
That said, modern meat practices are very good. But e coli can kil you.
You should cook the meat to temperature (165 instantly kills the antigens, but more prolonged lower temps also do as well) if you want to be ultra safe.
Posted on 3/30/21 at 10:04 pm to KosmoCramer
I like mine medium at most and have never had a issue. I’d rather get the fois then eat a over cooked burger.
If you want to be ultra safe and eat it undercooked sous vide it first so it’s pasteurized at the temp you want. Then let it kiss a ultra hot cast iron with some butter.
If you want to be ultra safe and eat it undercooked sous vide it first so it’s pasteurized at the temp you want. Then let it kiss a ultra hot cast iron with some butter.
Posted on 3/30/21 at 10:10 pm to NOLAGT
Or just do cast iron smash burgers. Its the best burger anyway and is fully cooked.
Posted on 4/3/21 at 8:22 am to StringedInstruments
Your wife is a drama queen princess. I bet she won’t touch raw chicken either.
You’ll both be fine.
You’ll both be fine.
Posted on 4/3/21 at 8:58 am to StringedInstruments
Is the OP and his wife still alive?
Posted on 4/3/21 at 5:23 pm to StringedInstruments
Your wife was correct. Do not eat ground beef unless it has been cooked until it is no longer pink.
As someone who used to hold a senior position with AMI I can tell you to trust what I say, not what they say. Treat all ground beef like nuclear waste and be careful to not only cook thoroughly but also avoid cross contamination.
quote:
The American Meat Institute states:
As someone who used to hold a senior position with AMI I can tell you to trust what I say, not what they say. Treat all ground beef like nuclear waste and be careful to not only cook thoroughly but also avoid cross contamination.
Posted on 4/4/21 at 5:35 am to Missouri Waltz
quote:
Your wife was correct.
No she wasn’t.
quote:
As someone who used to hold a senior position with AMI I can tell you to trust what I say, not what they say. Treat all ground beef like nuclear waste and be careful to not only cook thoroughly but also avoid cross contamination.
You’re wrong paw-paw.
Posted on 4/4/21 at 5:54 pm to Mo Jeaux
quote:
You’re wrong paw-paw.
You have no idea what you are talking about.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News