Why are people so worried about E.Coli in their raw beef?!


Question:

Why are people so worried about E.Coli in their raw beef?


If the meat is throughly cooked, the threat from E.Coli is virtually zero.


Answers: The key word is "if". Far too many of our neighbors are too gol-darn knuckleheaded to listen, and when they don't cook their ground beef thoroughly and it does happen to be contaminated with E. coli, they will scream and swear and blame everyone but themselves when their small children lie in Intensive Care, dying from food poisoning their stupid parents caused. Hmm I thought that too, with proper cooking that it would eliminate the E.Coli, but I guess that most ppl don't let the beef reach the expected temp. But then again, it may not be fully elimated by cooking either. I wouldn't want any beef contaminated with E.Coli, reguardless of how much I have cooked it...still could b infectious. Probably paranoia about the potential for getting sick. I had an e coli infection once. It knocked me out for a week and it was several weeks before I was back to normal. because you can die from it or end up on the toilet for a good amny hours and both really suck in my opinion i think that it is a mind thing because one person was sick from E.Coli the whole country started to become sick from it so i tihnk its all in your mind. I feel like if some one get on the news today and say that nothing wronge with eat raw meat everyone will forget about E.Coli You are correct if the meat is completely and thoroughly cooked it is safe. That means that even the center of the meat must reach 160F or higher. Unfortunately very few people check the internal temperature of the meat before they finish cooking. Even I don't use a thermometer and I know I should. By the way the fast food joints do it by time on the grill but they have thousand of pieces of data to fall back on to prove they achieve the proper temperature. Small mom and pop restaurants don't. That's why the meat industry is so hyper about E. coli. They're selling the product but they cannot control the cooking.
Incidentally good quality control at the processor goes a long way in preventing contamination but often the smaller producers don't have the technical staff to support it. And after having said all of the above recalls can still happen to any processor.
PhD Food Chemistry and Nutrition y would u want to even take that chance, and e-coli can actually live thrugh the recomended cooking temperature for meat



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