Drug Resistant Bacteria Found in 25% of Meat Samples
April 15, 2011
 You may have heard or read about the recent study that found drug resistant "superbug" bacteria present in 25% of meat sampled in five different cities. Non-resistant staph bacteria were found in nearly half of the samples, which isn't terribly shocking since it occurs naturally in the environment and many people carry it in or on their bodies every day without becoming ill. Drug resistant staph, on the other hand is both more rare and more dangerous - if a person is infected with this bacteria, many common antibiotics won't be able to fight it. That's pretty scary stuff. Experts recommend washing hands thoroughly after touching raw meat, and cooking the meat you consume thoroughly.
Ground beef is a common source of food borne pathogens, since it is usually made from small pieces of meat and trimmings with plenty of exposed surfaces for bacteria to cling to. Then the ground beef itself has tons of surface area that allow bacteria to climb aboard. If you like your hamburgers medium rare, you're at greater risk since those pathogens can possibly survive a less-than-thorough cooking. To enjoy burgers with the maximum food safety, you should use a meat thermometer and cook your burgers to an internal temperature of at least 160 degrees. You might not get that perfect juicy medium rare burger you love, but you also won't get food poisoning.
Another way to make sure your burgers are the safest they can be is to grind your own meat. Larger cuts of meat like steaks and roasts have less exposed bacteria-friendly surface area, plus they go through fewer steps of processing, allowing fewer opportunities for contamination. If you spend a little more to get your meat from a butcher rather than a grocery store, it will be even safer since most reputable butchers know exactly where their meat comes from and choose slaughterhouses and suppliers with high safety standards, knowing that any food borne illnesses will land at their doorstep first.
So keep your family safe from superbugs this summer by grinding your own meat for cookout burgers. Not only will they be less likely to cause food poisoning, they'll also taste a whole lot better since you've chosen your own quality cuts of lean beef and left out the fillers that are added to many mass produced ground beef products!
- Safe Operation
- Durable Material
- High-quality steel cutting blade
- Feeding Table with Feed Hole
- Waterproof switch for safe use
- Safe Energy
- Easy to Use
- Price: $224.95
- Capacity Per Hour (lbs.) 176
- Watts: 350
- Power Supply: Electric
- Motor Speed - No Load (RPM): 1,725
- Hopper Size (in.): 11 1/2 x 7 1/4 at wide end, 6 1/2 at smaller end
- Inlet Diameter (in.): 2 1/2 at Top and 1 3/4 at Bottom
- Outlet Diameter (in.): 2 1/2
- Plate Diameter (in.): 2 3/4
- Size of Plate Holes (in.): Fine, Medium, Coarse
- Stuffing Tubes Included: Yes
- Price: $109.95
- ON-OFF switch with waterproof cover
- Blade with cover for preventing from wounds
- Dual whetstones with cover for safe to use.
- Heavy-duty 240 Watts Motor for slicing food in seconds
- High-quality stainless steel blade
- High-quality stainless steel fixed device
- Durable metal body, entire base and mechanisms
- Labor-saving slicing design
- Price: $419.95
- 1/2 HP 350 Watt 110V motor
- Reversible
- Includes
stainless steel fine, medium and coarse cutting plates, stainless steel
knife, 3 sausage stuffing tubes, kubbe attachment, meat pusher and
feeding pan
- Internal parts are all metal for greater durability
- 2-pc. carbon steel gear
- Carbon steel shaft
- Cast aluminum corkscrew
- Price: $129.95
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