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Oops, guess the 12 year olds the meat industry uses as labor weren’t paying close enough attention during the food safety course.
Wait wait wait. You mean that the pink slime STILL contained e-coli from carcasses that were poorly washed clean of fecal matter, even after the ammonia wash treatment? I’m shocked, this is only the unpteenth time this kind of thing has happened.
Ground beef should have comparable cost to stewing steak (which should also cost more, but that’s another topic). These dangerous shortcuts kill people, but hey they’ve undergone regulatory capture for a while now so don’t worry - your government says it’s fine 👍
But is the sky beef still okay?
Boxes of burgers so it means it was probably an issue on the assembly line. Always someone's first day nowadays
Doesn't cooking kill e.coli?
If cooked well done yes. That means a uniform 160° in the meat or hotter.
A lot of places do not do this with their meat, especially hamburgers. Thus, they rely on low population of the virus that can be mostly killed at a uniform 145°.
If the population of the virus is high uncooked, not enough is killed at 145° to be deemed safe to eat.
This is also why immunocompromised people must eat well done burgers. There is no population of the virus above zero that’s safe for them.
*bacteria
E. Coli is a bacterium and not a virus. Otherwise you are probably correct. I assume you mean Fahrenheit and not Celsius.
Yes, but people who order a burger medium can still get sick. Not to mention heightened risk of cross contamination with ready to eat foods.
It's just safer to not use meat from a source known to have food-borne bacteria. Food safety is designed with many layers of protection, if you already know the first layer has failed, an unsafe source of food, then you're now counting on kitchen staff to protect you.
Not to say kitchen staff are inherenrly unreliable, but during a weekend dinner rush with low pay and high pressure, things can go wrong, so it's just best to take out food that is already a risk.
A large enough amount of it will affect the taste of the meat, this is because you're eating the waste and corpses of bacterium.
Welcome to fewd saftea, I am your course teacher Paul Poorhighjeans.
Maybe. I know nothing and I'm dumb.
That took me longer then it should have to get that joke. Well done my friend