var json_comments = new Array("
\"user-pic\"
Nick1693
November 13, 2009 4:34 PM
Moderate | Flag for review

What is so wrong with this country that we can't even keep our own food safe?

I get that accidents happen. That's why we have a recall system in place, isn't it?

We're at the point where it seems like there's always a food recall in the news. Is it possible that people are becoming desensitized and not paying attention to these recalls?

Reply
4 replies
\"user-pic\"
johnmc
November 13, 2009 4:34 PM
Moderate |Flag for review

@Nick1693: Simply put, factory farming is what's wrong.

Reply
\"user-pic\"
Amish Undercover
November 13, 2009 4:34 PM
Moderate |Flag for review

@johnmc: That and people don't always cook their meat thoroughly.

But let's be realistic. We have really good food safety in the US, and it is by no means easy to get food as safe as it is in the US.

Reply
\"user-pic\"
akuma_x
November 13, 2009 4:34 PM
Moderate |Flag for review

@Nick1693: I just watched the documentary \"Food Inc.\" You should check it out as it will answer your question.

Reply
\"user-pic\"
Brunette Bookworm
November 13, 2009 4:34 PM
Moderate |Flag for review

@Nick1693: The problem is we don't really have a recall system in place. The USDA currently does not have the power to issue a mandatory recall is the meat is contaminated.


[www.cattlenetwork.com]


The FDA and the USDS don't have enough authority or resources to inspect and recall tainted items quickly.


[www.latimes.com]


Producers should care about the safety of products so that these things don't happen but the USDA and FDA also need more so that the times things do happen, they can quickly recall items so that so many people don't get sick.

Reply
","
\"user-pic\"
justagigilo85
November 13, 2009 4:34 PM
Moderate |Flag for review

How about cooking ground beef until it reaches in internal temp of 155?

Reply
9 replies
\"user-pic\"
B
November 13, 2009 4:34 PM
Moderate |Flag for review

@justagigilo85: How about our meat industry not selling meat tainted with deadly bacteria? Nice job blaming the victim, though.

Reply
\"user-pic\"
lordargent
November 13, 2009 4:34 PM
Moderate |Flag for review

@B: How about our meat industry not selling meat tainted wit...:

1) Deadly* bacteria is floating in the air all around you.

2) I'm more worried about the recalls on contaminated veggies since I'm far more likely to eat veggies raw than meat.

/*: YMMV based on the strength of your immune system and the sice of the contamination.

Reply
\"user-pic\"
justagigilo85
November 13, 2009 4:34 PM
Moderate |Flag for review

@B: How about doing everything you can in your power to protect yourself?

With mass production, something bad is bound to get through for whatever reason.

Although food safety/sanitation has come along way, it's still not 100% fool-proof.

I'll take my burger well done, please.

Reply
\"user-pic\"
The Porkchop Express
November 13, 2009 4:34 PM
Moderate |Flag for review

@B: They don't always know it is tainted, plus the tainting could have happened at your grocer, in the truck, or any other place.


Ground beef should be cooked through, that has been known for some time now.

Reply
\"user-pic\"
ecwis
November 13, 2009 4:34 PM
Moderate |Flag for review

@B: I'm pretty sure everyone knows the risk involved with not cooking ground beef thoroughly. There is even a warning label on the package explaining this if people aren't aware of the issue. I have no problem cooking my hamburgers thoroughly. It's better than having to buy beef that's irradiated.

Reply
\"user-pic\"
The Porkchop Express
November 13, 2009 4:34 PM
Moderate |Flag for review

@justagigilo85: my thought exactly despite the fact that I don't want to do it. I will though, just so I don't get in those numbers.

Reply
\"user-pic\"
R3PUBLIC0N
November 13, 2009 4:34 PM
Moderate |Flag for review

@justagigilo85: Seriously. The concept of a rare burger does not stand to reason; steak can be cooked to a lower external temperature because only the outside of a cut is susceptible to harmful bacteria and parasites (in normal time frames). Once you mix the surface and interior up through grinding, that goes right out the window.

Reply
\"user-pic\"
Hoss
November 13, 2009 4:34 PM
Moderate |Flag for review

@justagigilo85: I don't think the dead guy can answer

Reply
\"user-pic\"
The Porkchop Express
November 13, 2009 4:34 PM
Moderate |Flag for review

@Hoss: but he did, he must not have cooked it fully so his answer is: Nope, not gonna do it.

Reply
\"user-pic\"
xnihilx
November 13, 2009 4:34 PM
Moderate |Flag for review

@The Porkchop Express: Two words: cross contamination. Handle e-coli covered raw meat, neglect to wash hands, handle buns, condiments etc.= get sick

Reply
\"user-pic\"
ecwis
November 13, 2009 4:34 PM
Moderate |Flag for review

@xnihilx: And that's why we follow the warning label on the beef. Wash your hands after touching the raw meat.

Reply
\"user-pic\"
floraposte
November 13, 2009 4:34 PM
Moderate |Flag for review

@ecwis: Fine, but cross-contamination is more complicated than that--for instance, if you use the same flipper you used to turn the burger in process to remove it from the heat, you've cross-contaminated.

Reply
\"user-pic\"
floraposte
November 13, 2009 4:34 PM
Moderate |Flag for review

@xnihilx: Good point--even if you did cook the burger to the right temp, the other stuff can get you sick. The other problem is that food thermometers aren't in regular use and eyeballing can't be relied on.

Reply
\"user-pic\"
Michael Belisle
November 13, 2009 4:34 PM
Moderate |Flag for review

@floraposte: Even if food thermometers were in regular use, try sticking one in a hamburger and let me know how that works out for you.

Reply
","
\"user-pic\"
GitEmSteveDave_SavingsTime
November 13, 2009 4:34 PM
Moderate |Flag for review

Perhaps it's me, but without details, this is not damning in the least. Some people are sick enough that someone coughing on them will cause their death. I would like to know the exact COD and also the contributing causes.

Reply
3 replies
\"user-pic\"
thesadtomato
November 13, 2009 4:34 PM
Moderate |Flag for review

@GitEmSteveDave_SavingsTime: The links might be tenuous, but e. coli is e. coli and it can kill toddlers and the elderly and even hearty types in their twenties and thirties.

Reply
\"user-pic\"
jimv2000
November 13, 2009 4:34 PM
Moderate |Flag for review

@thesadtomato: \"it can kill toddlers and the elderly and even hearty types in their twenties and thirties. \"

Like the flu?

Reply
\"user-pic\"
Brunette Bookworm
November 13, 2009 4:34 PM
Moderate |Flag for review

@thesadtomato: It can also cause long-term effects such as kidney disease. E. coli O157:Hf contaminated beef is from fecal or intestinal matter getting into the beef at the time of slaughter. If the people working at a slaughterhouse or meat processing center aren't careful, contamination happens. That's why it's important to completely cook meat that is purchased already ground. If you want to eat it less than fully cooked and stay safe, buy steaks and grind them yourself or ask a butcher to do so.

Reply
","","","","","","
\"user-pic\"
theblackdog
November 13, 2009 4:34 PM
Moderate |Flag for review

I just saw a video, and my state is one that could be affected.

I did recently buy a bunch of ground beef from a locally owned supermarket and they have their own packaging and label. Of course, there's nothing about where the meat came from so I guess I'll have to go be the worrywart customer and asking their manager if I need to toss it out.

Reply
2 replies
\"user-pic\"
GitEmSteveDave_ H1N1 Symptoms List
November 13, 2009 4:34 PM
Moderate |Flag for review

@theblackdog_HalloweenHaunting: Yeah, some get it in tubes and also supplement by grinding their own meat as well. I used to work in a supermarket, BTW.

Reply
\"user-pic\"
theblackdog
November 13, 2009 4:34 PM
Moderate |Flag for review

@GitEmSteveDave_ H1N1 Symptoms List: *nod* That's kind of what I guessed, that they either grind their own, or get it from a supplier and wrap it themselves.

Reply
","
\"user-pic\"
meg9
November 13, 2009 4:34 PM
Moderate |Flag for review

I'm annoyed to see that Trader Joe's and Giant sell the same exact meat.

Reply
4 replies
\"user-pic\"
mdoublej
November 13, 2009 4:34 PM
Moderate |Flag for review

@meg9: After buying both, I realized Trader Joe's and Price Chopper sell the same instant oatmeal. The Trader Joe's box makes it look healthier though!

Reply
\"user-pic\"
GitEmSteveDave_ H1N1 Symptoms List
November 13, 2009 4:34 PM
Moderate |Flag for review

@meg9: It's not like Trader Joes has their own farms. Some supermarkets DO use some pre-ground, then mix in more meat from their butchers to make a custom mix. So they may use some of this base, then toss in some prime/angus to improve the flavor.

Reply
\"user-pic\"
The Porkchop Express
November 13, 2009 4:34 PM
Moderate |Flag for review

@meg9: since I have neither in my area: Is it because trader Joe's charges more?

Reply
\"user-pic\"
nbs2
November 13, 2009 4:34 PM
Moderate |Flag for review

@The Porkchop Express: Usually they charge less. It's that TJ presents itself as a higher quality alternative. It would be like if McDs and In-N-Out used the same beef for their burgers.

Reply
","
\"user-pic\"
colorisnteverything
November 13, 2009 4:34 PM
Moderate |Flag for review

Just cook the meat thoroughly, people. This will not be a problem. I currently have food poisoning by no fault of my own and there is no way I would want to be sick because I just didn't cook the meat well enough. Why would anyone want to be sick?

Unless they LIKE guzzling pepto all day...

Reply
","","","","","","","
\"user-pic\"
laurakeener
November 13, 2009 4:34 PM
Moderate |Flag for review

This is the price to pay for all the people unwilling to pay the TRUE cost for safe meat..
1. if you buy conventional meat, there is no guarantee; slaughering practices are too fast and too much poo is in your meat. Buy organic
2. better yet, go vegetarian and you'll do the best thing possible for the environment. People eat way too much meat and it's an impossible burden on the environment.

someday the government will wisen up and stop subsidizing this garbage food so the REAL cost including environmental cleanup will be considered. then, maybe, people might not buy so much. There's no reason a quarter pounder should cost less than my bag of carrots; it;s insane!

Reply
4 replies
\"user-pic\"
theblackdog
November 13, 2009 4:34 PM
Moderate |Flag for review

@laurakeener: Ahhhh, but haven't there been warnings to not eat sprouts because they tend to get infected by poo a lot?

Reply
\"user-pic\"
pot_roast
November 13, 2009 4:34 PM
Moderate |Flag for review

@laurakeener: Way to spread your political agenda. But you should remember that several of the recent food poisoning scares were from vegetables, not meats. People don't eat way too much meat. This is silly vegetarian FUD. And we've been subsidizing veggies for a long time now.

Reply
\"user-pic\"
PsiCop
November 13, 2009 4:34 PM
Moderate |Flag for review

@laurakeener: Even vegetables are not immune to e. coli contamination. There was a case of it happening with spinach in 2006. And more recently other vegetables were contaminated with salmonella (not the same pathogen, but one that also is usually associated with animals).

You don't have to eat meat to be at risk. All you have to do is share the same planet with animals. In fact, the risk is higher with vegetables, since most meat pathogens are killed by cooking ... whereas a lot of veggies are consumed raw. Washing with water is a sound practice, but is not typically sufficient to kill pathogens like these.

Reply
\"user-pic\"
The Porkchop Express
November 13, 2009 4:34 PM
Moderate |Flag for review

@laurakeener: spinach kills too. well, it got people sick at least. e.coli could be on anything we eat, of course proper cooking and cleaning would prevent it.

Reply
","
\"user-pic\"
chiieddy
November 13, 2009 4:34 PM
Moderate |Flag for review

There was a very (VERY) informative article about e. coli risk and ground beef in the NY Times recently. The fact that this keeps happening identifies exactly what the article was attempting to impart.

Seriously, the article is less than a month old.

Personally, I grind my own beef, which eliminates the risk as described, plus I get better quality burgers for about the same price. It takes about 15 minutes to do 3 lbs of beef.

Reply
3 replies
\"user-pic\"
floraposte
November 13, 2009 4:34 PM
Moderate |Flag for review

@chiieddy: I've thought about doing that. What machinery do you use? I'd probably just get a KitchenAid attachment.

Reply
\"user-pic\"
chiieddy
November 13, 2009 4:34 PM
Moderate |Flag for review

@floraposte: I use the Kitchenaid attachment. I got it as a wedding gift (as with the Kitchenaid). However, you can get a hand grinder for about $30 (for those who don't want the KitchenAid investment - although it's soooo worth it)

Reply
\"user-pic\"
mazzic1083
November 13, 2009 4:34 PM
Moderate |Flag for review

@floraposte: An industrial fan and a funnel wwould be so much more fun

Reply
","
\"user-pic\"
ChuckECheese
November 13, 2009 4:34 PM
Moderate |Flag for review

Well, if I ate over a half-million pounds of ground meat I'd die of beef poisoning too.

Reply
","","","","","","","
\"user-pic\"
TheWillow
November 13, 2009 4:34 PM
Moderate |Flag for review

suddenly the ostrich burger I'm eating is even more delicious.

Reply
","","
\"user-pic\"
Ratty
November 13, 2009 4:34 PM
Moderate |Flag for review

...FFFF, I get all of my beef at Trader joe's. I'm going to have to rethink their meat department now. :(

Reply
","","
\"user-pic\"
xnihilx
November 13, 2009 4:34 PM
Moderate |Flag for review

Seriously though, this is what's wrong with all our mass produced foods.

Reply
1 replies
","","","","
\"user-pic\"
Marshfield
November 13, 2009 4:34 PM
Moderate |Flag for review

Kitchen-Aid + meat grinder attachment + $2.00/lb roast = Ultra-lean hamburger at 75% savings and virtually no chance of e-coli contamination.

Reply
2 replies
\"user-pic\"
nbs2
November 13, 2009 4:34 PM
Moderate |Flag for review

@Marshfield: Unless you don't get that grinder totally clean afterwards.

Reply
\"user-pic\"
chiieddy
November 13, 2009 4:34 PM
Moderate |Flag for review

@nbs2: That's why God invented the dishwasher.

Reply
\"user-pic\"
theblackdog
November 13, 2009 4:34 PM
Moderate |Flag for review

@chiieddy: Not all of us live in places with the infrastructure to support a dishwasher :-P

Reply
","","
\"user-pic\"
suburbancowboy
November 13, 2009 4:34 PM
Moderate |Flag for review

Stop subsidizing corn. If we stopped doing that, factory farms might stop feeding corn to cows. It makes them sick, and they have to be pumped with hormones and antibiotics just to keep them alive. Factory raised beef comes from sick cows.
Cows are designed to eat grass.

Reply
2 replies
\"user-pic\"
mazzic1083
November 13, 2009 4:34 PM
Moderate |Flag for review

@suburbancowboy: What happens when the cows don't have enough grass to munch on and farmers can't afford to buy more land to rotate pastures? Doesn't the price of beef then skyrocket so that nobody can afford it?

Reply
\"user-pic\"
DangerMouth
November 13, 2009 4:34 PM
Moderate |Flag for review

@mazzic1083: Perhaps cheap beef isn't a god-given right?

Just a thought. And there will always be someone who can afford it, regardless of the price. When you add the cost of subsidized corn, the resultant costs of feeding cattle antibiotics, the superbugs created by the cattle and us consuming mega doses of antibiotics and so on, perhaps that 'cheap ' beef isn't as cheap as it seems on first look?

Reply
","","","
\"user-pic\"
nbs2
November 13, 2009 4:34 PM
Moderate |Flag for review

Didn't we just read about how the whole ground beef supply is generally tainted (except for the stuff from Costco)? I thought that was here, wasn't it?

Reply
1 replies
\"user-pic\"
chiieddy
November 13, 2009 4:34 PM
Moderate |Flag for review

@nbs2: According to that NY Times article (if it wasn't here, Mark Bittman's blog definitely linked to it), even CostCo ground beef has risk.

Reply
","","","","
\"user-pic\"
Gracegottcha
November 13, 2009 4:34 PM
Moderate |Flag for review

I have completely abandoned ground beef. I now spend a fortune buying steak and grinding it up in my food processor. Seriously though, we just don't go through enough ground beef to pay a little more for the peace of mind - It tastes pretty good too.

Reply
","","","
\"user-pic\"
RogueWarrior
November 13, 2009 4:34 PM
Moderate |Flag for review

How do we know for sure that the dead guy died from the meat? How do we know for sure he washed his hands after taking a dump? This sort of thing smacks of the Halloween candy scares. Nobody every died from eating a tainted piece of Halloween candy. Ever.

Reply
1 replies
\"user-pic\"
formergr
November 13, 2009 4:34 PM
Moderate |Flag for review

@RogueWarrior: They can (and I'm sure did) run tests on him to see what strain of e.coli he was infected with. They can tell if it came from 1) cow poo or 2) human poo.

Reply
","","","","","","","
\"user-pic\"
strawberryjam
November 13, 2009 4:34 PM
Moderate |Flag for review

I just watched Food, Inc. It made me depressed and not want to eat anything.

Reply
","","","","","","","","");