The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Salmonella Outbreak (http://www.bbq-brethren.com/forum/showthread.php?t=172794)

SmokinJohn 10-09-2013 10:50 AM

Salmonella Outbreak
 
I wanted to make some roadside chicken, Moose style.

Stater Brothers has Chicken on sale for .99/lb. Wind conditions are normal.

So what do I see online?

http://www.wired.com/wiredscience/20...wn-salmonella/

Where was some of the chicken distributed?

California.

hmmmm.....

deepsouth 10-09-2013 10:52 AM

http://media.npr.org/assets/img/2013...27-s40-c85.jpg

Bludawg 10-09-2013 11:17 AM

That Humane Society sticker cracks me up, We Certify These birds where raised Humanely until they where Mass murdered at the processing plant and hacked into pieces for your dining pleasure pleasure. Bon Apite! :crazy::pound:

SmokinJohn 10-09-2013 11:26 AM

I think there should be truth in advertising when this happens:

http://www.buyfatcat.com/images/fosterfarms.png

deguerre 10-09-2013 11:58 AM

Hey, BONUS!

Grillman 10-09-2013 12:43 PM

It would be helpful if they were able to accurately find out how the
people became sick.
Such as: did they not cook the chicken properly; or was the chicken
cooked to a safe temperature, but there was some cross-contamination
problems from washing the chicken first, or not cleaning cutting boards and
utensils.

But, most people probably don't know exactly what they did wrong
that caused them to get sick from the chicken.

Q-Dat 10-09-2013 01:53 PM

That salmonella can resist antibiotics all it wants to. It ain't resisting 165 degrees.

MeatCandy 10-09-2013 02:04 PM

Quote:

Originally Posted by Q-Dat (Post 2652470)
That salmonella can resist antibiotics all it wants to. It ain't resisting 165 degrees.

Also keep your prep area, and your hands clean...Cross contamination is most likely the problem when chicken is on the menu...Yikes...Foster Farms is the main brand where I shop...:evil:

Instagator 10-09-2013 02:25 PM

Never really understood the real threat of Salmonella. I understand that for older people and immunine compromised individuals its potentionaly deadly but if you cook it right, it won't harm you. Am I missing something?

Grimm5577 10-09-2013 02:30 PM

Quote:

Originally Posted by Instagator (Post 2652529)
Never really understood the real threat of Salmonella. I understand that for older people and immunine compromised individuals its potentionaly deadly but if you cook it right, it won't harm you. Am I missing something?

i think the real threat comes more from cross contamination then actual cooking and eating like mentioned earlier. I picked up cutting board mats specifically just to use for poultry. It also makes clean up a lot easier.

DjPorkchop 10-09-2013 02:35 PM

Quote:

Originally Posted by Grimm5577 (Post 2652535)
i think the real threat comes more from cross contamination then actual cooking and eating like mentioned earlier. I picked up cutting board mats specifically just to use for poultry. It also makes clean up a lot easier.

Same here. I bought stuff specifically to use with poultry. We do keep a healthy supply of Clorox wet wipes on hand as well. I got a good case of food poison once years back and I never want to live through that one ever again. It was having the flu times 100.

Fwismoker 10-09-2013 02:39 PM

Quote:

Originally Posted by MeatCandy (Post 2652490)
Also keep your prep area, and your hands clean...Cross contamination is most likely the problem when chicken is on the menu...Yikes...Foster Farms is the main brand where I shop...:evil:

Yep cook to temp and use good food practices and its a non issue.

Instagator 10-09-2013 02:39 PM

Quote:

Originally Posted by Grimm5577 (Post 2652535)
i think the real threat comes more from cross contamination then actual cooking and eating like mentioned earlier. I picked up cutting board mats specifically just to use for poultry. It also makes clean up a lot easier.

Yup I do the same. Its funny, I handle all meats with my bare hands, and never got sick. Friends are always concerned so they wear disposable gloves. I find that if you clean up properly, you wont have an issue.

Lake Dogs 10-09-2013 02:46 PM

Having had a particularly bad strain of salmonella myself some 12 years ago, I'll say from personal experience, YOU DONT WANT THIS. And, I'm fairly certain mine was from chicken. I have no idea whether they were California chickens or how humanely they were treated, but as the cleaner and cooker of said chicken, I was sick as no tomorrow for a few weeks, could've died, and still to this day my innerd's aren't the same... I will not paint the vivid picture of how bad this is/was; please trust me it's BAD. You have no control, and it spews violently from both ends... PROJECTILE. I could've easily **** on the ceiling.

ak56 10-09-2013 02:51 PM

Quote:

Originally Posted by MeatCandy (Post 2652490)
Also keep your prep area, and your hands clean...Cross contamination is most likely the problem when chicken is on the menu...Yikes...Foster Farms is the main brand where I shop...:evil:

Smoked six Foster Farms whole chickens on Saturday. Charcoal and apple wood. Handled them properly, pulled from smoker at 165. Not afraid of salmonella. We're eating 'em.


All times are GMT -5. The time now is 02:32 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.