ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

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.


Reply
Thread Tools
Unread 07-06-2008, 09:46 AM   #16
JohnMcD348
is One Chatty Farker
 
JohnMcD348's Avatar
 
Join Date: 01-27-05
Location: Lakeland, FL
Downloads: 0
Uploads: 0
Default

I know, it drives me nuts to see people go overboard on cleanliness and antibacteiral EVERYTHING. The other day, I actually saw a box of Anitbacterial Q-tips. QTIPS!!! WTF?

When I was in the military I was part of a group that studied things and it was seen the the influx of antibacterails has pretty much kept in pace with the drastic increase with reistant stains. It takes alot more for a bacteria to get to us with all the hand gels and soaps and sprays we use now so that when it does actually get to us, it's so strong that it can overtake our own immune system much easier than it used to.

When I was in Nursing school a few years ago, I actually did an assignment on a patient I was introduced to who was given up for dead due to his infection. The hospital had used every kind of possible antibiotic for therapy on him and no matter what they used, he got worse. He was given up for dead and the family decided to do palitive care for him in his last days. once the antibiotics were stopped, the systemic infection actually resolved. Come to discover, whatever it was that had taken over this mans body was actually thriving on the medication taht was given to him to cure him. I spoke to him about 2 weeks after the medications had been stopped. He was fine and well only a little weak after his experience, still at the hospital whiel the hospital and CDC were doing workups on him.

When my son was born, my wife wouldn't let him go outside for nearly the first month until after he was Baptised. The only trips he saw outside were for the car trips to and from teh Dr's for his checkups. I was (very mad about this) to say the least. But, since my MIL was there also, helping I was systematically overuled on everything. It took awhile and a couple of incidents during that time for them to realize who was going to be incharge when it came down to it. nearly 5 years later, he's doing alright.
__________________
JTMcD.


We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell



Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians
JohnMcD348 is offline   Reply With Quote


Unread 07-07-2008, 11:14 AM   #17
BigBarry
is One Chatty Farker

 
BigBarry's Avatar
 
Join Date: 12-06-06
Location: West Islip, NY
Downloads: 0
Uploads: 0
Default

Since joining the Brethren and getting into competition BBQ, I have become much more aware of food handling procedures and issues.

I take some things with a grain or two of salt but there are some basics rules that really make sense.

The entire anti-bacterial movement is going to turn our future generations into sickly worry-warts. They need to play in the dirt and mud like we did!

As for the pizza thing - I also had this revelation when I was at a pizza place on Thursday. A dozen or so pies with variying toppings. Most looked dry and that means time at room temp - 70+ - for a LONG time. The pizzas are also stored in a rack out of site.

I know I have eaten many old pizzas in my time and had not ill-effects. Who knows.
__________________
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!
BigBarry is offline   Reply With Quote


Unread 07-07-2008, 12:16 PM   #18
BBQ_MAFIA
Quintessential Chatty Farker
 
BBQ_MAFIA's Avatar
 
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
Downloads: 1
Uploads: 0
Default

I've eaten a ton of pizza from vendors that have had the pies on the counter for long periods and have never gotten sick. Until now I've never really thought about it.

I have to say that this thread does have me thinking a bit. Today I passed on the pizza.
__________________
Guido

Lang 60
Lang 84 Deluxe Warmer with Chargrill
Large Spicewine
Large BGE
XL - BGE
Med. BGE ( Bought it for my son Vincenzo)
Brinkman Snp
Brinkman ECB
GOSM
Weber Kettle
Kenmore Elite Gasser
Camp Chef Outdoor Stove
1-Banjo
BBQ_MAFIA is offline   Reply With Quote


Unread 07-08-2008, 12:19 PM   #19
MAsQue
is One Chatty Farker
 
MAsQue's Avatar
 
Join Date: 06-04-07
Location: Lake Grove, NY
Downloads: 0
Uploads: 0
Default

With all the cold pizza I've eaten over the years, I never gave this much thought, but now that you've got me thinking about it...

Bacteria doesn't grow the same in all media. The pizza crust is hard baked bread and fairly dry, I wouldn't expect bacteria to grow in that any faster than it would grow in the loaf of bread sitting on top of my fridge. Fungus is likely to get there first, and that only if moisture is available. That would leave only the toppings. Tomatoes are pretty acidic and will retard bacterial growth in anything they're a part of. Cheese seems to be pretty resistant, too. Meat toppings I would tend to be leery of, unless it was pepperoni or something similar.

People have been storing food for thousands of years without benefit of modern refrigeration. The same methods of preparing food that worked then should still work now: smoking, drying, pickling, etc. We know more; we can be safer; we don't have to be nuts about it.
__________________
Brian

Ma's 'Que Crew BBQ Team
Ma's BBQ and Catering
"Texas BBQ" propane tank stick burner
Brinkman Cimmaron
CBJ #6502
MAsQue is offline   Reply With Quote


Unread 07-08-2008, 12:58 PM   #20
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MAsQue View Post
With all the cold pizza I've eaten over the years, I never gave this much thought, but now that you've got me thinking about it...

Bacteria doesn't grow the same in all media. The pizza crust is hard baked bread and fairly dry, I wouldn't expect bacteria to grow in that any faster than it would grow in the loaf of bread sitting on top of my fridge. Fungus is likely to get there first, and that only if moisture is available. That would leave only the toppings. Tomatoes are pretty acidic and will retard bacterial growth in anything they're a part of. Cheese seems to be pretty resistant, too. Meat toppings I would tend to be leery of, unless it was pepperoni or something similar.

People have been storing food for thousands of years without benefit of modern refrigeration. The same methods of preparing food that worked then should still work now: smoking, drying, pickling, etc. We know more; we can be safer; we don't have to be nuts about it.
Bravo!!!! Well put!!!1:eu sa_clap:eu sa_clap
Sledneck is offline   Reply With Quote


Unread 07-09-2008, 08:19 AM   #21
afreemaniii
Full Fledged Farker
 
Join Date: 05-16-08
Location: Madison, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by River City Smokehouse View Post
I cannot count the pizza I've eaten in the past 30+ years that has sat out over night in the box on the kitchen table. Not counting the warm stale beer the was still half full sitting next to that. Oh yeah, and the roach in the ash tray......I'll stop there!
Hell yeah, cold pizza and warm beer, the breakfast of champions.
__________________
Aubrey
Freeman Brothers BBQ

Gear:
1-BWS Party
1-22.5" WSM
Guru Pitminder and Stoker system
afreemaniii is offline   Reply With Quote


Unread 07-09-2008, 08:22 AM   #22
afreemaniii
Full Fledged Farker
 
Join Date: 05-16-08
Location: Madison, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
I guess that two hour rule makes sense along with the fact that it's not proveable unless the inspector is checking without being noticed over several hours.

I just got back from one of the local spots where I took my daughter for lunch this afternoon.

... I counted 18 different styles of pizzas (all whole pies) in the display window. Since yesterday was a holiday, I think most were made fresh this morning. I'm sure a good % of them will still be there only partially sold before they close tonight around 10-11 PM and some of them will be back tomorrow.

For the record, we stuck with the plain pizza that was still hot.
The best pizza here in Madison is served like this as well. A display case with 6-10 pies sitting there and you just pick what you want. They always throw it back in the overn for a few minutes and it always comes out hot and delicious.
__________________
Aubrey
Freeman Brothers BBQ

Gear:
1-BWS Party
1-22.5" WSM
Guru Pitminder and Stoker system
afreemaniii is offline   Reply With Quote


Unread 07-09-2008, 10:42 AM   #23
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

I love cold pizza with some hot pepper flakes in the AM with my coffee. The only think that I do not like about individually sliced pizza in the stores is that the cheese does not seem to melt right. Don't have to worry about that with cold pizza
Big George's BBQ is online now   Reply With Quote


Unread 07-09-2008, 10:54 AM   #24
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MAsQue View Post
People have been storing food for thousands of years without benefit of modern refrigeration. The same methods of preparing food that worked then should still work now: smoking, drying, pickling, etc. We know more; we can be safer; we don't have to be nuts about it.
I tend to agree, but....with the misuse of antibiotics many organisms have become stronger. I come close to blowing a gasket every time some relative mentions that they have saved some antibiotics for when they 'need them'.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

BOOGITY, BOOGITY, BOOGITY!!!

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Unread 07-09-2008, 09:46 PM   #25
Jax191
On the road to being a farker
 
Join Date: 06-09-08
Location: Tampa
Downloads: 0
Uploads: 0
Default

I've seen several pizza places do this, and even delievered pizza for one that did the same. No strict rules from what I see (esp. not where I worked) more of a loose idea of "it's not fresh so it won't taste good".
__________________
Currently hobbling along with a Brinkman Electric "Water" smoker.
Jax191 is offline   Reply With Quote


Unread 07-10-2008, 03:02 PM   #26
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Jorge View Post
I tend to agree, but....with the misuse of antibiotics many organisms have become stronger. I come close to blowing a gasket every time some relative mentions that they have saved some antibiotics for when they 'need them'.
Yea, I've got a neighbor that saved hers from broncitis.... She is still hacking up a lung....
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 07-11-2008, 11:29 AM   #27
ams14
On the road to being a farker
 
Join Date: 06-12-07
Location: Denver
Downloads: 0
Uploads: 0
Default

Keeping kids ultra-germ free can negatively impact their resistance. According to National Geographic, the best way to avoid developing allergies is to grow up living with a pig in your house.

At a recent hotel stay I woke up the next morning and had a few slices of meat lovers pizza that had spent the night in the box on the table. I did pause for thought for a brief second before eating it. I think most pizza meat is so salty that it is almost cured... pepperoni and what passes for sausage.

At least that's the story I'm going with... eating cold unrefridgerated pizza is kind of like the 3-second rule... probably a bad idea but adults have been getting away with it for years.
__________________
Andy in Denver
ams14 is offline   Reply With Quote


Unread 07-11-2008, 11:34 AM   #28
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ams14 View Post

At least that's the story I'm going with... eating cold unrefridgerated pizza is kind of like the 3-second rule... probably a bad idea but adults have been getting away with it for years.
I can remember covering a pie with lots of jalapenos on top with foil overnight. The next morning I found lots of little holes where the peppers and burned holes in the foil. Somehow it made me feel better about eating it.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

BOOGITY, BOOGITY, BOOGITY!!!

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Unread 07-11-2008, 11:40 AM   #29
HolySmoke
is one Smokin' Farker
 
HolySmoke's Avatar
 
Join Date: 09-14-07
Location: Long Island
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ams14 View Post
Keeping kids ultra-germ free can negatively impact their resistance. According to National Geographic, the best way to avoid developing allergies is to grow up living with a pig in your house.

At a recent hotel stay I woke up the next morning and had a few slices of meat lovers pizza that had spent the night in the box on the table. I did pause for thought for a brief second before eating it. I think most pizza meat is so salty that it is almost cured... pepperoni and what passes for sausage.

At least that's the story I'm going with... eating cold unrefridgerated pizza is kind of like the 3-second rule... probably a bad idea but adults have been getting away with it for years.
My kids would love a pig around the house, but i think it would only really only last about a day until i set my butcher table & some cutting implements, & burn down some coals for the pit....
__________________
-Joe
Out of the Ashes BBQ Team
"Keeping the Bar in Barbecue"
JC'S BAR-B-QUE & CATERING
http://www.jcbbq.com
LANG 84-Deluxe warmer, Yard Pit, Kettle
JC'S Bar-B-Que Roadhouse (SOLD), 18WSM
22.5WSM, Smokey Joe, Meadow Creek PR60
HolySmoke is offline   Reply With Quote


Unread 07-11-2008, 09:15 PM   #30
MRI_Guy
Full Fledged Farker
 
MRI_Guy's Avatar
 
Join Date: 03-24-08
Location: Trollville, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by afreemaniii View Post
Hell yeah, cold pizza and warm beer, the breakfast of champions.
Quoted for truth........
__________________
After tasting my vegetarian/turkey bacon MOINK balls: "I will die before I become a vegetarian"
MRS_MRI

1 - WSM, 1 - ECB, 1 - Char Broil Performance Series Grill on Deck, 1 - 18.5" Weber Kettle, 1 - Propane grill/mini-fridge combo, 2 - Propane Turkey Cookers, 1 - Football Grill, 1 - Rectangular Wal-Mart Special, 1 - Terra Cotta Pig I'm going to call Marvin, & one superfast RED Thermapen
MRI_Guy is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
HyVee Stores ? Meat Burner Q-talk 22 05-06-2011 12:30 PM
For those of you with Winn Dixie stores... Smokin Gator Q-talk 9 06-12-2008 03:06 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:26 AM.


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.
no new posts