It can happen in your backyard too.

scary...phew, glad they weren't our burgers!

but how do you prevent it? what are the proper precautions?

and please don't tell me to kill my burgers...lol, love em rare!!

Teh only true way to prevent this is cooking all ground meat to well done. I thinkn there are some rules I observe that might help...first, any pre-made patties, regardless of where I get them get cooked to med-well. Just a rule I have as I have no idea where they came from or what their life was like before I met them. After that is fresh ground from the butcher/market I'll be more lenient with, as well as if I ground them myself. I guess it comes down to my comfort with knowing where the meat was and how it was handled. But again the only true way is to burn the heck out of them. Scott

Yakfishingfool said:

But again the only true way is to burn the heck out of them. Scott

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AHHHHHHHH!! no please don't, I'll just pass on the burger, love em rare:biggrin:

yeah, I've gotten re-hooked on the rare burger, especially the way we had them saturday evening. I wonder if he puts anything into the meat? I saw what goes on it.....Scott

Bacteria count doubles every 20 minutes when in the danger zone. So yes, they may have been fine for consumption at one point, but if left out for two hours would raise hell with the eater.

Yakfishingfool said:

I wonder if he puts anything into the meat? I saw what goes on it.....Scott

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Skippy burgers are all beef, nothing added:biggrin:...except some salt during the cooking process.

MMMmmmm...need one right now...No, actually two!!!!

You guys see why some of us take this food handling thing so seriously?

The only way I think it can be safe to eat rare burger is to grind it yourself.
If you have ever been in a beef processing plant...............
Well let's just say you probably wouldn't eat beef for a very long time.

Suffice it to say all ground meat needs to be cooked thoroughly.

bbqjoe said:

The only way I think it can be safe to eat rare burger is to grind it yourself.
If you have ever been in a beef processing plant...............
Well let's just say you probably wouldn't eat beef for a very long time.

Suffice it to say all ground meat needs to be cooked thoroughly.

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Amen to this......All kinds of 'foreign' material is floating around those places.....

WannaBeBBQueen said:

Skippy burgers are all beef, nothing added:biggrin:...except some salt during the cooking process.

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im starting to feel sick from williepalooza after having my skip burger, you and skip have a good lawyer? i would settle for some whistles:biggrin:

Yakfishingfool said:

Teh only true way to prevent this is cooking all ground meat to well done. I thinkn there are some rules I observe that might help...first, any pre-made patties, regardless of where I get them get cooked to med-well. Just a rule I have as I have no idea where they came from or what their life was like before I met them. After that is fresh ground from the butcher/market I'll be more lenient with, as well as if I ground them myself. I guess it comes down to my comfort with knowing where the meat was and how it was handled. But again the only true way is to burn the heck out of them. Scott

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bbqjoe said:

The only way I think it can be safe to eat rare burger is to grind it yourself.
If you have ever been in a beef processing plant...............
Well let's just say you probably wouldn't eat beef for a very long time.

Suffice it to say all ground meat needs to be cooked thoroughly.

Click to expand...

Guys, Because I like medium rare burgers, I used to think the same thing myself. That fresh ground meat was safer than store-bought ground beef....and you could enjoy it cooked less done, with less risk. But that is wrong. I had posted that sort of information on my cookin' site and would mention it in forum posts from time-to-time. Several very knowledgeable folks explained otherwise (Including Dr BBQ, who also admitted to eating his burgers more to the rare side) It boils down to the fact that any baddies on the surface of meat are destroyed when the muscle is cooked whole, but when ground (and no matter who grinds it) the surface meat, along with any baddies, is mixed into the remainder of the meat.

I would have to agree with Joe in that bad cutting room practices can worsen the conditions we are talking about, so that gives a slight edge to home ground meats. So.....Regardless of our personal levels of doneness (or threshold of risk), the final advice that "should" be given and "should" be followed, is exactly what both of you mentioned in the last lines of your post. Good job.

Whiskey

Thats why you shoot a shot or two of Turkey 101.......you don't see winos getting sick eating out of trash cans..