This is why.

"TheRealBicycleBuck" (therealbicyclebuck) 04/13/2019 at 08:38 • Filed to: None

4

43

This is why rare burgers are a bad thing. I hate to say I told you so, but I told you so.

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MM54 > TheRealBicycleBuck 04/13/2019 at 08:45

11

I’m all for a medium steak but if it’s ground beef I want that shit cooked the whole way through.

pip bip - choose Corrour > TheRealBicycleBuck 04/13/2019 at 08:50

1

this is why i nail my steaks to a tree in a bushfire.

Ash78, voting early and often > MM54 04/13/2019 at 08:52

3

This! One piece of meat from one cow normally has any contamination on the outside only. Just a searing is all it really takes. Ground meats, no way.

farscythe - makin da cawfee! > MM54 04/13/2019 at 08:53

1

i like my steak still mooing

but im right there with you on the ground beef

Ash78, voting early and often > TheRealBicycleBuck 04/13/2019 at 08:53

5

To be fair, most recent E. Coli outbreaks have been from leafy greens. So the lesson is clear.

/s

TheRealBicycleBuck > Ash78, voting early and often 04/13/2019 at 08:57

3

Cook your meat and avoid leafy greens. Got it. 

TheRealBicycleBuck > MM54 04/13/2019 at 08:59

0

Exactly what I was saying. There are folks around here who like a medium burger. No way I’m eating that!

TheRealBicycleBuck > Ash78, voting early and often 04/13/2019 at 09:00

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Exactly. Everyone needs to take microbiology in school. Then they’d understand why proper food handling is so important. 

TheRealBicycleBuck > pip bip - choose Corrour 04/13/2019 at 09:01

0

How often do you get to eat bush-fires meat? Seems detrimental to the environment. 

Ash78, voting early and often > TheRealBicycleBuck 04/13/2019 at 09:04

1

On a related note, I’m always amazed when I see that Jack in the Box is still in business. They basically made E. Coli a household word. To be fair, the FDA was really the one who screwed up.

TheRealBicycleBuck > Ash78, voting early and often 04/13/2019 at 09:06

0

But their Ultimate Breakfast Sandwich is AMAZING!

SilentButNotReallyDeadly...killed by G/O Media > TheRealBicycleBuck 04/13/2019 at 09:10

1

When it comes to minced meat...fully denatured is the only way.

pip bip - choose Corrour > TheRealBicycleBuck 04/13/2019 at 09:30

1

quite often in summer

Merfthemadmauler > TheRealBicycleBuck 04/13/2019 at 09:48

1

I’ll continue to take my chances on med rare.

TheTurbochargedSquirrel > TheRealBicycleBuck 04/13/2019 at 09:50

1

I like the CDC’s map for this:

“Yes, we know exactly how many people are infected (109) and where they are but we are still going to stick ranges on the color codes.”

Also, if you add up the maximum for each state that only accounts for 108 cases. 

LongbowMkII > TheRealBicycleBuck 04/13/2019 at 09:50

1

Biology? In school? Sew Fhawncy

Svend > TheRealBicycleBuck 04/13/2019 at 09:50

3

U.S. food standards scare me a little.

When trump posed a trade deal post Brexit saying that we would have to accept U.S. food standards such as chickens, etc...

TheRealBicycleBuck > LongbowMkII 04/13/2019 at 09:58

0

Biology in High school. Microbiology in college.

Both of my kids have had AP honors biology as freshmen in high school. Same stuff I learned in college!

TheRealBicycleBuck > TheTurbochargedSquirrel 04/13/2019 at 10:06

0

Mapping health data is always fraught with legal problems. One of my professors thought poor water quality might be a primary cause for kidney failure. We had a hell of a time getting the data we needed to do the analysis. We eventually got permission to find patients who were on dialysis and ask them directly. The problem then became identifying their source of drinking water from the place they were living when they were diagnosed and getting water quality records from the time the patients were living there.

She eventually realized that she didn’t have enough time or funding to chase it all down, so I analyzed everything we had at the county level. It was too coarse to show any relationships between water quality and kidney failure. 

TheTurbochargedSquirrel > TheRealBicycleBuck 04/13/2019 at 10:14

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You can’t apply man made borders to natural phenomena, nature doesn’t care about your imaginary lines. It’s a bit more relevant here because the time from infection to symptoms is short with E. Coli, where as kidney failure takes years to develop. It still doesn’t tell you where the contamination came from through.

I’m just laughing at their data presenting fail.

Spamfeller Loves Nazi Clicks > TheRealBicycleBuck 04/13/2019 at 10:16

1

No, this is why electing a bunch of fucking terrorists that utterly destroy food inspections that would have caught this shit and regulations that would have fined the company, is a bad thing.

Period.

shop-teacher > TheRealBicycleBuck 04/13/2019 at 10:22

3

I'll take my chances and stick with medium rare.

DipodomysDeserti > TheRealBicycleBuck 04/13/2019 at 10:29

2

Don’t buy shitty beef and you should be fine. Have it ground at a good butcher or grind it yourself.

What’s the point of eating a hamburger if it’s just a burnt piece of shitty beef?

TheRealBicycleBuck > TheTurbochargedSquirrel 04/13/2019 at 10:37

0

Yes and no. Sometimes man-made borders follow natural features. More importantly, man- made borders can indicate changes in policy and law which may have significant impacts on natural phenomena.

You are correct in your thinking about the long time lag with kidney disease. Fortunately, many people stay in one place for a long time. Confounding the data was getting the patients’ location when they were diagnosed. The data often contained their address where they were living while being treated. That was a problem because many patients move closer to the facilities which provide dialysis, thus  skewing the analysis.

TheRealBicycleBuck > DipodomysDeserti 04/13/2019 at 10:39

2

The safest bet is to sear the steak, then grind it. 

Highlander-Datsuns are Forever > TheRealBicycleBuck 04/13/2019 at 10:42

2

Steak tarta re anyone?

TheRealBicycleBuck > shop-teacher 04/13/2019 at 10:42

1

That way the bacteria are warm and multiplying in the middle of your burger. Cook it until the internal temp is at least 160 degrees and it’s safe to eat. 

OPPOsaurus WRX > TheRealBicycleBuck 04/13/2019 at 10:46

1

Im much better about it now, but back in college I used to make massive cheese burgers and would get impatient and just be like ‘eh close enough’

Mercedes Streeter > shop-teacher 04/13/2019 at 10:48

2

Dad introduced me to medium rare and I haven't looked back, health threats and religion be darned!

facw > TheRealBicycleBuck 04/13/2019 at 10:53

0

I’ll take my chances. People eat steak tartare, carpaccio as well as a ton of other raw beef dishes and aren’t dying all over the place. Obviously the risk is of disease is higher (but still low), while overcooking your beef greatly decreases that risk, but also greatly increases the risk of lower quality food. Better to sous vide it for safety if you are that concerned (cooking to ~130 for a long time is way better than cooking to 160 to kill instantly).

TheRealBicycleBuck > OPPOsaurus WRX 04/13/2019 at 10:54

0

I played fast and loose with how well things were cooked when I was young. I had more than my fair share of upset stomachs. I then took micro and found out why. 

TheRealBicycleBuck > facw 04/13/2019 at 11:08

3

Steak tartare is a single piece of meat which is treated with salt on the exterior to kill any bacteria. Other raw meat products are treated similarly. Ground beef isn’t always treated before being ground, so any bacteria on the surface can be distributed throughout the product and it has a lot of surface are on which it can grow.

In the same micro class where we discussed the risks of ground beef, we prepared our own fish by cubing it and treating it with vinegar, salt, lemon and herbs. This killed off the surface bacteria in the same way as preparing steak tartare. It was tasty too. 

DipodomysDeserti > Spamfeller Loves Nazi Clicks 04/13/2019 at 11:22

0

Not to defend the Trump administration, but multiple E. coil outbreaks happen under every president, because our food standards are pretty shit. The Chipotle had multiple outbreaks under Obama. Chipotle didn’t keep good enough records to even determine what got people sick, and as far as I know never faced any fines. They then had a different outbreak last year.

https://www.cdc.gov/ecoli/outbreaks.html

DipodomysDeserti > Ash78, voting early and often 04/13/2019 at 11:23

2

Chipotle is still going strong and they continue to have outbreaks and serve shitty food.

Svend > TheRealBicycleBuck 04/13/2019 at 11:25

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We covered microbiology twice when I was at school. It was covered in Science class and in Home Ec onomics

TheRealBicycleBuck > Svend 04/13/2019 at 11:28

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I had a full year of it in college. This is just a guess, but I think we  probably went a little more in-depth than your classes.

facw > TheRealBicycleBuck 04/13/2019 at 12:37

0

Steak tartare uses  ground beef (or ground horse if you are European enough), so it’s not exactly a single piece (though if you grind it yourself, or substitute freshly chopped beef you may end up with something safer than store bought ground beef) . But yes, the preparation does help.

OPPOsaurus WRX > TheRealBicycleBuck 04/13/2019 at 12:41

1

Ya..... I’ve either gotten  lucky many many times or I have bomb proof stomach

TheRealBicycleBuck > facw 04/13/2019 at 13:17

0

Steak tartare starts with a single piece of meat that has been treated with salt to kill any bacteria. It is minced during the final preparation, just before serving. That’s very different than ground beef which contains off-cuts from other pieces of meat.

Here’s an example of how to prepare it at home:

https://www.macheesmo.com/perfect-steak-tartare-at-home/

facw > TheRealBicycleBuck 04/13/2019 at 16:19

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I’ve definitely seen recipes that start from ground beef (though generally better cuts than is normally stocked in your grocer’s  case).

shop-teacher > TheRealBicycleBuck 04/13/2019 at 20:41

0

I ate a medium rare burger for lunch today, in Oppo's honor :)

TheRealBicycleBuck > shop-teacher 04/13/2019 at 21:05

0

RIP. 

shop-teacher > TheRealBicycleBuck 04/13/2019 at 21:20

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I'm good.