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| Topic: 6 Disgusting Facts About Hamburgers | |
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E. coli sickens tens of thousands of people annually in the U.S., and contaminated ground beef has been blamed for 16 outbreaks in three years. 2. Cost-cutting prompts most hamburger makers to source "beef trimmings" -- fatty bits sliced off of meat -- from several slaughterhouses. The largest component of hamburger meat is "50/50" trimmings -- half fat, half meat -- that costs just 60 cents a pound. While the slaughterhouses are asked to test meat for E. coli before supplying it, the hamburger-makers typically don't check it themselves, and so they often can't identify the source of any contamination. 3. One prominent slaughterhouse, Greater Omaha Packing, slaughters 2,600 cattle every day, in a facility "the size of four football fields." Other stomach-turning phrases of note in this section of the article about typical slaughterhouse procedures: "cattle often arrive with smears of feedlot feces," "workers slicing away the hide can inadvertently spread feces to the meat" and "large clamps that hold the hide during processing sometimes slip and smear the meat with feces." 4. Laboratories used by food companies missed up to 80% of E. coli in meat, according to a recent industry test. ... And "a few stray cells" of E. coli can make you sick. 5. An assistant administrator in the USDA's Food Safety and Inspection Service is quoted as saying, "I have to look at the entire industry, not just what is best for public health." 6. Cargill, the nation's largest private company, raked in $16.6 million in revenues in 2008. Like other meat processors, it -- and not the USDA -- is in charge of devising and executing its own safety procedures. Though Cargill denies it, Costco, one of the few big producers to test its suppliers' meat, says Cargill won't sell meat for that reason. American Foodservice, which grinds an average of 1 million pounds of beef a day, said slaughterhouses often refuse to supply to processors who test for E. coli. Read more: http://www.thedailygreen.com/healthy-eating/eat-safe/ground-beef-e-coli-47100601#ixzz0TIQN5SIi 
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1.
E. coli sickens tens of thousands of people annually in the U.S., and contaminated ground beef has been blamed for 16 outbreaks in three years. 2. Cost-cutting prompts most hamburger makers to source "beef trimmings" -- fatty bits sliced off of meat -- from several slaughterhouses. The largest component of hamburger meat is "50/50" trimmings -- half fat, half meat -- that costs just 60 cents a pound. While the slaughterhouses are asked to test meat for E. coli before supplying it, the hamburger-makers typically don't check it themselves, and so they often can't identify the source of any contamination. 3. One prominent slaughterhouse, Greater Omaha Packing, slaughters 2,600 cattle every day, in a facility "the size of four football fields." Other stomach-turning phrases of note in this section of the article about typical slaughterhouse procedures: "cattle often arrive with smears of feedlot feces," "workers slicing away the hide can inadvertently spread feces to the meat" and "large clamps that hold the hide during processing sometimes slip and smear the meat with feces." 4. Laboratories used by food companies missed up to 80% of E. coli in meat, according to a recent industry test. ... And "a few stray cells" of E. coli can make you sick. 5. An assistant administrator in the USDA's Food Safety and Inspection Service is quoted as saying, "I have to look at the entire industry, not just what is best for public health." 6. Cargill, the nation's largest private company, raked in $16.6 million in revenues in 2008. Like other meat processors, it -- and not the USDA -- is in charge of devising and executing its own safety procedures. Though Cargill denies it, Costco, one of the few big producers to test its suppliers' meat, says Cargill won't sell meat for that reason. American Foodservice, which grinds an average of 1 million pounds of beef a day, said slaughterhouses often refuse to supply to processors who test for E. coli. Read more: http://www.thedailygreen.com/healthy-eating/eat-safe/ground-beef-e-coli-47100601#ixzz0TIQN5SIi
 I seen on the news that a woman got permanently paralyzed from eating a hamburger
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yet 6 more reasons why I'm a vegetarian...
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Edited by
Ted14621
on
Wed 10/07/09 04:48 PM
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That's why I only eat cheeseburgers
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I like to live dangerously I guess
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yet 6 more reasons why I'm a vegetarian...
I just heard yesterday about the levels of ecoli and our vegetable sources, so you can't feel safe there either unfortunately. When it comes to money you can't trust any food source. We get all our foods from so many different sources they are finding it diffucult to oversee. |
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http://www.thirdworldtraveler.com/Health/What%27s_In_Meat_FFN.html
"p203 A recent USDA study found that during the winter about 1 percent of the cattle at feedlots carry E. coli 0157:H7 in their gut. The proportion rises to as much as 50 percent during the summer. Even if you assume that only 1 percent are infected, that means three or four cattle bearing the microbe are eviscerated at a large slaughterhouse every hour. The odds of widespread contamination are raised exponentially when the meat is processed into ground beef. A generation ago, local butchers and wholesalers made hamburger meat out of leftover scraps. Ground beef was distributed locally, and was often made from cattle slaughtered locally. Today large slaughterhouses and grinders dominate the nationwide production of ground beef. A modern processing plant can produce 800,000 pounds of hamburger a day, meat that will be shipped throughout the United States. A single animal infected with E. coli 0157:H7 can contaminate 32,000 pounds of that ground beef To make matters worse..." |
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yet 6 more reasons why I'm a vegetarian...
I just heard yesterday about the levels of ecoli and our vegetable sources, so you can't feel safe there either unfortunately. When it comes to money you can't trust any food source. We get all our foods from so many different sources they are finding it diffucult to oversee. yep , no guarantees there either I know. I do grow my own garden each summer and freeze what I can. I feel much better than when I ate meat several years ago. And my weight maintains itself with my vegetarian diet. So ya know, the lesser of two evils..so to speak. |
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Edited by
Atlantis75
on
Wed 10/07/09 06:24 PM
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LOL..here is the solution:
Grow and slaughter and eat your own cows. 
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Still sounds better then what hot dogs are made from
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Still sounds better then what hot dogs are made from
I'm sooooooooooo leaving that comment alone
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Still sounds better then what hot dogs are made from
I'm sooooooooooo leaving that comment alone
 enlighten us
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Still sounds better then what hot dogs are made from
I'm sooooooooooo leaving that comment alone
enlighten us
the sheep aren't talking
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Edited by
boo2u
on
Wed 10/07/09 07:24 PM
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yet 6 more reasons why I'm a vegetarian...
I just heard yesterday about the levels of ecoli and our vegetable sources, so you can't feel safe there either unfortunately. When it comes to money you can't trust any food source. We get all our foods from so many different sources they are finding it diffucult to oversee. yep , no guarantees there either I know. I do grow my own garden each summer and freeze what I can. I feel much better than when I ate meat several years ago. And my weight maintains itself with my vegetarian diet. So ya know, the lesser of two evils..so to speak. I do eat meat now and then on average a couple of times a month. When I heard the report yesterday about leafy greens and other produce I though, geezuz what the heck can we eat anymore that isnt' a freaking risk. I just saw and article in google about protecting your own garden from ecoli. Might be an interesting read if you grow your own. I'm going to have a look even though I have yet to really get going with growing my own because a neighbor does and I get most of my vegies from him. |
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Cooking it well done will usually kill the bacteria.
I'd rather a med to med rare steak over a burger any day. mmmmmmmmmmmmmmmmmmmm |
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I cook burgers just like my Mom taught me; Well done enough that it can replace hockey pucks
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LOL..here is the solution: Grow and slaughter and eat your own cows.
There's a book about that. I'll have to look it up again. But essentially, there are states that do not allow you to butcher your own. You have to send them to the local butcher to do it and there's no guarantee that you get our cow back, much less that it's clean, so to speak. I'll have to look up the book, again. It was in Mother Earth News, 2 or 3 magazines back |
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