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Old 10-09-2013, 10:50 AM   #1
SmokinJohn
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Default 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.....
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Old 10-09-2013, 10:52 AM   #2
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Old 10-09-2013, 11:17 AM   #3
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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!
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Thanks from: --->
Old 10-09-2013, 11:26 AM   #4
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I think there should be truth in advertising when this happens:

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Last edited by SmokinJohn; 10-09-2013 at 11:27 AM.. Reason: deguerred!
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Old 10-09-2013, 11:58 AM   #5
deguerre
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Hey, BONUS!
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Old 10-09-2013, 12:43 PM   #6
Grillman
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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.
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Old 10-09-2013, 01:53 PM   #7
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That salmonella can resist antibiotics all it wants to. It ain't resisting 165 degrees.
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Old 10-09-2013, 02:04 PM   #8
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Quote:
Originally Posted by Q-Dat View Post
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...
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Old 10-09-2013, 02:25 PM   #9
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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?
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Old 10-09-2013, 02:30 PM   #10
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Quote:
Originally Posted by Instagator View Post
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.
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Old 10-09-2013, 02:35 PM   #11
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Quote:
Originally Posted by Grimm5577 View Post
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.
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Old 10-09-2013, 02:39 PM   #12
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Quote:
Originally Posted by MeatCandy View Post
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...
Yep cook to temp and use good food practices and its a non issue.
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Old 10-09-2013, 02:39 PM   #13
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Quote:
Originally Posted by Grimm5577 View Post
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.
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Old 10-09-2013, 02:46 PM   #14
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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.
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Old 10-09-2013, 02:51 PM   #15
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Quote:
Originally Posted by MeatCandy View Post
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...
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.
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