PORKER
Well-known member
As this thread started out on another meat recall, I say we have made some great progress on Grassfed Beef information .
PORKER said:As this thread started out on another meat recall, I say we have made some great progress on Grassfed Beef information .
Ben H said:After splitting the half and they spray it with a solution, I think it might be vinegar, someone help me out.
RobertMac said:Ben H said:After splitting the half and they spray it with a solution, I think it might be vinegar, someone help me out.
lactic acid
In my plant, beef has to stay below 50 degree F during processing. My inspector delayed grinding of a batch of trim because the meat temperature had gotten to 48 degrees F...it would have been over 50 degrees F after grinding. I wonder how many large plants would have been stopped for that reason? :???: :? :???:
Tex said:RobertMac said:Ben H said:After splitting the half and they spray it with a solution, I think it might be vinegar, someone help me out.
lactic acid
In my plant, beef has to stay below 50 degree F during processing. My inspector delayed grinding of a batch of trim because the meat temperature had gotten to 48 degrees F...it would have been over 50 degrees F after grinding. I wonder how many large plants would have been stopped for that reason? :???: :? :???:
Big packers seem to want to bend the rules for themselves so they stay "efficient". They then want every consumer to have to use a thermometer to make sure their product is safe.
Again, what does that do to "demand"?
PORKER said:It is E. coli's ability to gene-swap that might have given rise to a rogue subclass including O157:H7. Members of this group are able to emit a toxin typical not of E. coli but of shigella, the agent that causes dysentery.
In their quick evolution, E. coli bacteria appear to be getting tougher. It takes MORE HEAT to KILL IT
Company Recalls Tainted Beef
Saturday, November 3, 2007 10:01 AM
WASHINGTON -- The giant agribusiness company Cargill Inc. said Saturday it is recalling more than 1 million pounds of ground beef that may be contaminated with E. coli bacteria.
The ground beef was produced between Oct. 8 and Oct. 11 at Cargill Meat Solutions' plant in Wyalusing, Pa. and distributed to retailers across the country. They include Giant, Shop Rite, Stop & Shop, Wegmans and Weis.
Cargill learned the meat may be contaminated after the Agriculture Department found a problem with a sample of the beef produced on Oct. 8, the company said. The bacteria is E. coli 0157:H7.
"No illnesses have been associated with this product," said John Keating, president of Cargill Regional Beef, said in a statement. "We are working closely with the USDA to remove this product from the marketplace."
http://www.newsmax.com/us/beef_recall/2007/11/03/46408.html