why is the tv people have every one scared about food born illnesses?
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Locally raised, even.
Question by Scott G: why is the tv people have every one scared about food born illnesses?
people are now way over cooking there food. the chance of getting salmonella is very slim from under cook poultry.iam 60 years old and never once gotten sick from my turkey or chicken. i cook my birds to around 150 my steaks always rare. i even ate raw chicken just to show people that you dont get sick not all chicken has it maybe 1 out of every 5 million birds may have it.
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2 Responses to why is the tv people have every one scared about food born illnesses?
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It is because1 guy under cooked something and got sick and tried to sue someone I am sure. lawsuits drive allot of things that go in in the corporate world. Like the guy that tried to sue McDonald’s because he ate there every day and got fat or the lady that sued McDonald’s because she spilled hot coffee in her lap holding the cup between her lags. Yes it’s all true.
mrwinky42
September 4, 2013 at 11:19 am
Well, yes and no for the salmonella. If it is a factory processed bird, the % of birds contaminated with salmonella is fairly high. If it is farm-raised/killed it is less likely to have salmonlla.
Why it is like this is how the processing in factories work. When the birds enter the factory, only about 6% test positive for salmonella, however once the process is complete, the same sample has >50% of the samples with salmonella. The cross-contamination from the machinery spreads the bacteria among ALL the samples used for the day. The washing does help remove various microbes (washed in trisodium phosphate) but won’t kill/inhibit all. I’ll list the process.
Stunning (can result in fecal expulsion) –> Bleeding –> scalding (60-63 C, 140F-145 , losens feathers) –> defeathering (This is a BIG source of the crosscontamination) –> Evisceration (another contamination issue) –> Washing in trisodium phosphate –> chilling in chlorine water –> packaging/storage
As for the steaks, they are a lot safer because even if you are cooking it rare, you are eliminating most of the microbes on the surface. Most microbes won’t grow in the flesh for various reasons, HOWEVER if you grind the food as when making hamburger you expose a greater surface area and can encourage microbial growth. (Which is why means are stored at low temperatures.)
As for the steaks you are fairly safe with, ground meat should be 160-165 F, the poultry should be cooked to a MINIMUM INTERNAL TEMPERATURE of 165 F (roughly 74 C).
If only 1 out of 5 million had it, but the contamination before processing, 6% is still fairly low.
Bmage
September 4, 2013 at 11:24 am