Yes, do use a thermometer when you’re cooking. For grilling, nothing beats an instant read pen type. For BBQ, the probe types work best.
Though McMullen and the other researchers haven’t discovered what temperature will ultimately kill all E. coli, McMullen recommended using a thermometer and cooking meat at 71 C to 73 C. “It doesn’t matter when you’re grilling any ground meat, you should be using a thermometer.”
The pink slime that is sold today as hamburger is, IMHO not an edible product.
Ground meat requires careful handling.
I grind my own. A Costco pot roast works well. Plenty of fat to give it flavour …and no over cooking. Medium rare.
A Newcastle brown – game on.
“In 2012, more than 2,000 XL Foods beef products from the company’s plant in Brooks were recalled in Canada and the United States due to E. coli contamination. Seventeen people fell ill from eating the contaminated beef.” – Article
Had nothing to do with the 100’s of imported Third World labor handling the beef of course…..
http://calgaryherald.com/business/foreign-worker-debate-causing-concern-at-brooks-high-river-meat-plants?__lsa=f5ce-c7ab
Of course not.
Maybe McCallum can confirm “it’s just their culture”.
TURDeax should go over for a selfie!!
meh. I just cut it open when I think it’s done and check the colour. no red allowed on any type, incl the infamous ‘rare’ steaks.
some things never change. or if they do, it’s for the worse:
http://www.encyclopedia.com/doc/1G2-3401804802.html
(a.k.a. sometimes the socialists get it right). hear hear, all hail the free market. meat market that is, all fall down and offer a burnt offering (only way to sterilize THIS stuff) to the gods of the self correcting market. if, IF there are those who die from salmonella etc, well, that’s just the mechanism facilitating the self correction. gubbamint regulation???? pshaw !! away with you hazard to the bottom line !!! it’s all good. just dilute the moldy white stuff. no need to throw away perfectly(?) good product.
I once asked a top nutritionist acquaintance if there was a way took boil or otherwise cook the bejeezuz out of contaminated meat to the point it would be edible. she said no, the toxins left behind by the now dead pathogens might still exist in qty to cause illness.
BURRRRPP.
I just don’t get it … I am 73 … I have been cooking meat for at least 50 of those years and I have never made myself or anyone else sick.
So how come all of a sudden, I need a thermometer.
Just askin’
If anything, I’d say people still overcook things on the BBQ. Chicken especially.
I’ve had a long life of BBQs and meat markets; I have never done anything other than by sight, touch, instinct, and Father Time. I have never been sick or made other’s sick thereby. *waves dismissively at researcher*
Third world workers in meat plants? Apparently they have trouble finding Canadians to work. Perhaps they shouldn’t have broken the unions over 30 years ago. When I attended university I worked in packing plants in the summer for a union wage. They had no trouble finding workers. There is no such thing as a labour shortage, just a pay shortage.
Couldn’t pay me enough to eat ground beef off the shelf. You can cook the shit out of it but it’s still there.
That’s funny … so what temperature should I cook my lettuce at to kill the ecoli from the Mexican pickers who just wiped their ass and failed to wash their hands ? Or strawberries ? Etc. ? I believe that I have read statistics saying more people DIE from produce bourne ecoli than from meat. But go ahead and pay attention to the PETA sympathizers, “green” anti-meaters, et.al. Smh!
Celsius? What the hell is that?
Celsius? That’s Pierre Trudeau’s metricosity legacy to Canada.
Same here. Late 30s, live on rare/med-rare beef, slightly undercooked chicken and yet… No sickness. Ever.
Cut off the horns, wipe its ass, pass it near the vicinity of a hot bbq grill. Ok, maybe a few minutes of flame then.
so what temperature should I cook my lettuce at to kill the ecoli
If you are concerned about raw food contamination then a spray bottle with food grade H2O2 [hydrogen peroxide] solution can be used to clean vegetables and fruits. It’s commonly sold as ‘green’ bleach.
One degree Fahrenheit is the minimum temperature change most humans will notice.
One degree Fahrenheit is about half a degree Celsius.
0° to 100°F is the range of reasonably comfortable working temperatures.
They’re just units of measurement, it’s not a religion. Competent scientists and engineers use both interchangeably, depending on the application.
Pass…
Our family will enjoy it’s legacy of tasty and “under cooked” meat. I guess you could go the other way and “sterilize” everything to the point that your body has no natural defense.
I guess you could go the other way and “sterilize” everything to the point that your body has no natural defense.
Wouldn’t that be as foolish as eating raw hamburger? Extreme views are seldom rational.
Speaking from experience, if you have 200 chunks of chicken, 10 lasagnas, and 100 steaks on the go,use a thermometer.
If you ever meet a chef/cook who says he doesn’t need one, don’t hire him. These are the same idiots who say they don’t need a computer.
Steak tartar special at Faulty Towers
As usual, Jean is talking from her/his ass. Food pathogens can live beyond “the safe zones” … even if you use chemicals on them. This has been known for a long time (you might want do a little more more reading and a be little less pontificating Jean).
It’s not really surprising that someone found a pathogen that lives out of the the normal range … she is hardly the first. The discovery would be if the pathogen existed in such a concentration that it would be harmful to humans.
Got milk?
http://www.ncbi.nlm.nih.gov/pubmed/375575
Mmmmm Newmans own salad dressing with a topping of hydrogen peroxide ! Nah, I’ll grow and pick my own produce from now on.
I like to insert my “meat thermometer” as often as I can … then pull it out … then insert it … then
those who like medium rare, live haffway outta the cave. I like my cow dead before I eat it.
Always seems to taste better fresh from the ground doesn’t it?
Got a 20×30 ft one going this yr.
Have a bay leaf, plant/tree as well, but keep that inside.
Honestly, how gormless do you have to be to need a thermometer to know when your patty or steak is cooked properly? Just poke the gorram thing with your finger to test for wellness.
I’ll bet my kids will outlast yours. Their gut flora could kill you, yet help them maintain a long and healthy life.
Enjoy your dry and unsavory food.
I use a really good meat thermometer so I don`t OVER cook my food. A life of eating almost anything and everything more rare than recommended has never affected me. I subjected my children to the same thing. None of us ever got or get sick from rare beef. Even chicken and pork are ok a bit under cooked. Fish and seafood is a cake walk. Bring on the raw oysters.
WTF are you going on about this time? Just stick to stating your own opinion as clearly as you can and refrain from misunderstanding the comments from others that obviously go over your head.
Smart people wash it of with water. Besides if you study a bit of chemistry you would discover that hydrogen peroxide decomposes into oxygen and water.
Speaking of chicken; during my days making extra money catching chickens, we ate our sandwiches at 3 in the morning without washing our hands.
Hand sterilizer is probably killing humans more than we know.
You really didn’t understand the reply did you? Go back and try reading slowly for comprehension. The food we eat is not sterilized, and I never said that it was. I clearly stated that sterilizing food is as foolish as eating raw hamburger. Got it now?
Stop misquoting people to further your agenda. It’s rude and doesn’t add anything useful to the discussion.
So how about a translation of 60 C and 71-73 C. Then everyone will have the correct information that is obviously so critical to survival. If these alarmists were right we would be dealing with hundreds maybe thousands of sick people every day.
just a few years ago that liberal leftists rag TIME was blabbering big time about going vegan and they also were on this Global Warming poppycock never mind for the fact that this same liberal leftists news rag was talking about Global Cooling and a New Ice Age just proves TIME magazine like all the other liberal rags(PEOPLE,ROLLING STONE,USA TODAY,Etc)lie about everything just like with Katie Couric’s deceptive news program about guns and its not the first time or the last time the news media has lied to the american public their lies are like the energizer bunny they keep on Going,and Gong,and Going,and Going
Everyone freaking out about this should understand that the researchers are talking about groundmeat. E. coli needs warmth and oxygen to proliferate, so it’s only a danger on the outside of meat cuts. Searing the outside of a steak will more than kill any bacteria on the outside of it. Ground meats are a problem because the grinding process mangles up the outside into the inside, which is why it needs to be cooked thoroughly.
A coupla summers back I was fishing with a microbiologist. He told me he never washes his food. Straight from the grocery store to his table.
You need bacteria in your gut.
Is that before … or after it turns my hair white ?
abtrapper … was your friend’s name RAAAALF by any chance?
geezus jean, ewe just figurin out that in a lot of cases bull$hit passes for debate in here??????
T’is why I love it in here, great entertainment:-)))
J – the reason you need a thermometer is that hamburger is allegedly full of bacteria. Just a few days ago I heard an item on the news about our federal government (they are always on our side, eh), allowing the irradiation of meat to stem the growth of bacteria. Hmmm, are these stories linked? Ya think! If the meat is irradiated then we can have all the rare meat that we can eat. No problem! (Unfortunately the quality of the meat leaving the wholesalers can and will be much lower but we will never know!)
About the meat that was disposed of in Brooks Ab. a few years back, I heard a food scientist being interviewed by Charles Adler and he said that he would have absolutely no qualms whatsoever about eating beef from that source. Cook your meat and you will be fine. His final thoughts were along the line of ‘you have no idea what is of the surface of the poultry that you buy in the stores. It is scary!’
Dear God! The temperature this dude recommends is 163 Fahrenheit! You aren’t talking about meat then, it’s shoe leather!
Pasteurization temperatures for most meats are down around 130F (it takes an hour at that temperature), and just a few minutes at 140F will certainly do the job.
Yes, you should use an accurate thermometer as a critical cooking tool. Please don’t use it to ruin what you’re preparing.
The rational they use is flawed, as well… The logic seems to be that e. Coli has a reasonable likelihood to have some level of genetic resistance to normal pasteurization temperatures. That may well be, but it sounds like a fairly random trait that isn’t often expressed, and the only reasonable way to grow them in your food would be repeatedly heating to low pasteurization temperature, followed by cooling and holding around 90F for a few hours, then repeating the cycle. After a few cycles of this, you just might have enough thermally resistant e. Coli grown there to make you sick. No reasonable person cooks this way.
If you just heat it to normal pasteurization standards for time and temperature, you are almost guaranteed to be safe. It takes quite a lot of pathogenic bacteria to actually make a person sick. Of course, if you have a compromised immune system, you could argue that your meals should be (ugh!) sterilized. I hope I am never forced to eat that way.
NME666 has found his nutbar sole mate in jean. Sweet!!!
Our local store had a big meat bonanza sale last month so consumers could buy and store away all that meat for the summer BBQ’s