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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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09-26-2007, 07:53 AM | #1 |
is One Chatty Farker
Join Date: 12-06-06
Location: West Islip, NY
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NorthEast - Topps Burger Recall!
FYI NE Brethren:
ALBANY, N.Y. - A meat company is voluntarily recalling some of its hamburgers after a cluster of illnesses in the Northeast caused by E. coli bacteria, officials said Tuesday. At least six people have fallen ill in New York, and three were hospitalized, officials said. All are recovering, the state Health Department said. The recall affects boxes of frozen hamburgers distributed by Elizabeth, N.J.-based Topps Meat Co. Contaminated burgers were found in one victim's home freezer by health officials, said agency spokeswoman Claudia Hutton. http://news.yahoo.com/s/ap/20070926/...9wUkY2A7Ss0NUE
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Greg Head Cook - Team BigBarryQ KCBS Member Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser BBQ - Bring Beer Quick! In the Land of the Pig, the Butcher is King! |
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09-26-2007, 06:27 PM | #2 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Thanks Barry! I missed that one!
Watch that burger guys, unless you grind your own from steak! |
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09-26-2007, 06:42 PM | #3 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Are those the crappy burgers in the red box ?
I usually stay away from boxed burgers for fear of poor quality.. but Bubba Burgers are decent. I also like the Coleman All Natural burgers that Trader Joe sells along with the frozen bison burgers...
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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09-27-2007, 08:04 AM | #4 |
Full Fledged Farker
Join Date: 06-25-04
Location: Long Island, NY
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The article says the burgers were frozen. How cold does it have to be to kill e-coli or is it that resiliant?
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Chris Qeer Eye for the BBQ Guy I Like Smoke N Lightning 22 in. weber kettle Large BGE |
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09-27-2007, 08:06 AM | #5 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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i stick with the Boca burgers
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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09-27-2007, 08:34 AM | #6 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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I don't think you will kill it at normal cooler or freezer temps. You just stop it from multiplying. Then cook it to kill it.
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09-27-2007, 07:42 PM | #7 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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IIRC, e-coli might be killed by freezing, but it has to be some obnoxiously cold temperature for something like four weeks.
Don't quote me on it. |
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09-28-2007, 06:54 AM | #8 |
Full Fledged Farker
Join Date: 06-25-04
Location: Long Island, NY
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Too late
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Chris Qeer Eye for the BBQ Guy I Like Smoke N Lightning 22 in. weber kettle Large BGE |
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09-28-2007, 01:31 PM | #9 |
is Blowin Smoke!
Join Date: 03-01-07
Location: Raymore, Mo. South of Kansas City
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They weren't from China were they?
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See Ya in the Smoke!!! Vern MooCow BBQ www.moocowbbq.com KCBS CBJ Texas Smoker Oklahoma Joe Original Vermont Castings Gasser Turkey fryer Little Smokey Joe ~~~~~~~~~~~~~~~~~~~~ MoFo Chapter ~~~~~~~~~~~~~~~~~~~~ |
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09-28-2007, 06:01 PM | #10 |
Full Fledged Farker
Join Date: 11-01-05
Location: Rockaway Beach, NY
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I know some jerky making guidelines I have read say to freeze game meat for four weeks before making the jerky. I don't remember specificaly what it is supposed to kill.
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Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (scrapped, because door kept falling off) |
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09-30-2007, 04:23 AM | #11 |
is One Chatty Farker
Join Date: 05-05-05
Location: Fredericksburg Va
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THIS RECALL HAS BEEN EXPANDED!! Now includes 21.7 MILLION pounds of beef. Heres the updated article.
http://news.yahoo.com/s/nm/20070929/...CqTsrRS_B34T0D Chit, why aint that a link?
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I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2 |
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10-01-2007, 06:58 PM | #12 |
is one Smokin' Farker
Join Date: 08-07-06
Location: Bluffton, SC
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that's why i buy whole chuckies and grind 'em up myself
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Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit. |
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10-02-2007, 06:14 PM | #13 |
is One Chatty Farker
Join Date: 08-27-07
Location: Eustis, FL
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Just some more proof about the American Standard of using cheap labor that doesn't really give a crap about anything except where is my paycheck, and management that all they watch is the bottom dollar sign on the balance sheet on how much money they made that month.
I have worked the production industry for years. And all they look at is how much production they have a month, and how much money they made. I have even seen inspectors mark parts as bad, and management tell them to mix them in with good parts and ship them out. My $0.02 worth.... Bill
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KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge |
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10-05-2007, 09:58 PM | #14 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Hey Grump, nice to see you ditch Steve's place. That site turned into a bone yard. Anyway, if you work in a packing house you would know. The only thing that bothers me is that, I heard there closing down Topps. Man, I don't want bad beef but I also hate to see that co. close down.
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Tom |
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10-05-2007, 10:04 PM | #15 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Just saw it on the news tonight. Topps has gone out of business. They announced it to their 80 employees today that they were out of work.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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