More thoughts on tainted ground beef
Just in case you missed it, take a look at Chowsearch's comment under my earlier post on not eating my burgers rare anymore, and also the comment from an American Meat Institute spokesperson under the Picture of Health's post on the same subject.
We all decide how much we want to roll the dice when issues like this come up. I've curtailed my raw fish sushi exposure, but can never resist raw oysters. I eat rare meat, but I think I'm going to learn to love medium hamburgers -- and hope that's good enough.
(Kenneth K. Lam/Sun photographer)
Comments
in the new movie Zombieland the world turns to zombie's from tainted hamburgers. anyone remember when baltimore had restaurants that served raw beef sandwiches? raw onion and horseradish, yum.
Posted by: barkeep77 | October 7, 2009 5:52 AM
With reference to the Sunday NY Times article referenced in the earlier post, I read that story waiting for the reporter to mention another low-cost solution to the problem of bacterial contamination in food: irradiation. That is, treating foods with gamma, electron beam or X-ray radiation to kill bacteria that might be found on food before it is offered to the consumer. It is basically no more dangerous than pasteurization of milk and would prevent tens of thousands of food poisoning episodes if widely adopted.
The more cynical, however, would say that it provides no opportunities for graft or control.
Posted by: Alexander D. Mitchell IV | October 7, 2009 5:23 PM