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- Question: What Foodborne Illnesses are associated with beef?
- Viking Cattle Comapny:
- "Escherichia coli can colonize in the intestines of animals, which could contaminate muscle meat at slaughter. E. coliO157: H7 is a rare strain that produces large quantities of a potent toxin that forms in and causes severe damage to the lining of the intestine. The disease produced by it is called Hemorrhagic Colitis and is characterized by bloody diarrhea.E. coli O157:H7 is easily destroyed by thorough cooking.
- Salmonella may be found in the intestinal tracts of livestock, poultry, dogs, cats, and other warm-blooded animals. There are about 2,000 Salmonella bacterial species. Freezing doesn't kill this microorganism, but it is destroyed by thorough cooking. Salmonella must be eaten to cause illness. They cannot enter the body through a skin cut. Cross-contamination can occur if raw meat or its juices contact cooked food or foods that will be eaten raw, such as salad.
- Staphylococcus aureus can be carried on human hands, nasal passages, or throats. Most foodborne illness outbreaks are a result of contamination from food handlers and production of a heat-stable toxin in t he food. Sanitary food handling and proper cooking and refrigerating should prevent staphylococcal foodborne illness.
- Listeria monocytogenes is destroyed by cooking, but a cooked product can be recontaminated by poor handling practices and poor sanitation. FSIS has a zero tolerance forListeria monocytogenes in cooked and ready-to-eat products such as beef franks or lunchmeat. Observe handling information such as "Keep Refrigerated" and "Use-By" dates on labels."
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Link reblogged from nulla aurora, nullus dies
OTTAWA—The federal government wants to allow the carcasses of already dead animals to be processed in slaughterhouses for human consumption, a move that is raising concerns about the safety of Canada’s food system.
The Conservative government is pitching the change as a way to cut red tape…
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Eating out means eating right. In the midst of food recalls and multi-state foodborne illness outbreaks, the injunction has never been truer—especially for pregnant moms, who must be particularly careful of what they eat because of their compromised immune systems.
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In his blog piece “Rapid City Journal (SD) does a decent job covering restaurant inspections,” writer Ben Chapman points out the importance of hiring the right staff with the right stuff to pass mandatory restaurant inspections. The right food safety training and the right food safety culture should be present, he says, to pass muster when the restaurant inspector comes calling.
