James Curts wrote:
The biggest problem in the US is the ignorance of the typical
consumer. Many people believe that the meat is somehow internally
infected with e.coli. But the bacterium exists in the steer's
digestive system and only contacts the meat through unhygenic
processes during slaughter. So when I buy a roast the only place
possibly contaminated would be the surface, and that can be washed off
or will be killed in the cooking. The problem arises when commercial
butchers pool and grind large quantities of beef into hamburger
several days before it is ever used, distributing the bacterium and
giving it a window to proliferate. A solution is to have one's beef
ground at the point of sale and use it soon after. Or do as I did,
purchase a meat grinder and do it at home.
--Hua Kul
I'm sure you feel much better about yourself now that you have typified the
US consumer as ignorant. Your understanding of steer guts is commendable
also.
The typical US consumer is probably as cognizant of food quality, purity and
nutritional value as any in modern nations today. With the properly written
and implemented laws we have today regulating food products there is little
need for the person purchasing the family meal to be knowledgeable about any
particular health shortcomings of their choices.
My livelihood is food products which must satisfy the most exacting needs
and wants of consumers. This includes the demand for the best health
safeguards we have available today.
In my particular instance it concerns fresh produce and the vast majority of
the retail consumers are a very discerning and critical lot. The continual
barrage of information and disinformation displayed for public benefit has
the buying populace taking even more notice of what is in/on and part of a
given product. This is in large part due to the ambiguous claims of the
organic growers regarding pesticides, herbicides and fertilizers.
The organic faction has quite a following until tests show what is really in
the produce. One of our larger retail food chains in the area has ceased
selling organic labeled produce because of non-conformance to advertised
standards. The GM issue has even more folks taking notice and becoming more
aware of what they put into the shopping cart.
The US consumer ignorant??
They certainly are not so ignorant as to buy/use products whose producers
deliberately circumvent the laws and regulations on which we rely to insure
the food we consume is wholesome.
James Curts
James..good shot! The folks who insist on organic foods, good or bad,
are still at risk from E-coli because MIGRANT workers still pich the
food-stuffs and still go to the bathroom in the field outhouses without
washroom facilities. their
HANDS still are usually infected and E-coli STILL can be a problem! SOME
moron recently said that "organic foods need NOT be scrubbed"..c'mon
GymBob..get your head out of your E-coli bearing hole!
As fo cows milk..it WOULD be SAFE if only pasteurized...but
HOMOGENIZATION makaes it "poisoness" as the deadly , but huge "X-0"
enzyme in COW's milk is responsible for millions of folks havng LESIONS
in their hearts and other organs. Normally, it is so huge that it passes
on thru the system without harm...however when "micronized" by
homogenization...it becomes a killer, espcially to "WIC" confronted
babies. It CAN be MADE SAFE simply by bringing it up to a simmer and
then cooling over-night to re-coagulate the enzyme. It floats to the top
as an UGLY "pancake" and may be tossed or filtered out! The milk is THEN
very sweet and stays fresh much longer and is SAFE as well for all
users. "Simple answers for a deadly problem" . B-0b1