... are trying to kill you.
From:
https://bestlifeonline.com
UDD NOTE: This may be one of those hyperbolic scare deals. But, I'm
not going to chance it.
AVOID THIS ONE TYPE OF MEAT: Experts Say 90% of ground turkey is
contaminated with harmful bacteria.
Though ground turkey is often regarded as a leaner and healthier
alternative to ground beef, the risks may outweigh the benefits,
according to Consumer Reports. In 2013, they analyzed samples of ground
turkey sold in retail stores and found that the vast majority of the
meat was contaminated with bacteria known to cause foodborne illness.
"Overall, 90% of the samples had one or more of the five bacteria
for which we tested," the researchers reported.
Within those findings, the team determined that 69% of ground turkey
samples were contaminated with Enterococcus, and 60% harbored E. coli. Additionally, they found traces of Salmonella in 15% of the samples and methicillin-resistant Staphylococcus aureus (MRSA), a type of bacteria
known to cause lethal infections, in another 5%. To make matters worse,
the study determined that "almost all of the disease-causing organisms
in our 257 samples proved resistant to one or more of the antibiotics
commonly used to fight them."
EXPERTS ARE CALLING FOR TOUGHER SAFETY REGULATIONS. If you're shocked to
learn that up to 90% of ground turkey samples are contaminated with
bacteria, you may be even more surprised to find out just how close the
sampled meat came to meeting legal requirements.
"To limit contamination, federal law requires processors to create a
Hazard Analysis and Critical Control Point plan. For turkey processors,
HACCP includes steps for washing and chilling carcasses throughout
processing to reduce the growth of harmful bacteria and contamination of
the finished product," Consumer Reports explains. "But HACCP doesn't
require eradication of harmful bacteria. In fact, Salmonella is
permitted in up to half of the ground-turkey samples that the USDA's
Food Safety and Inspection Service (FSIS) tests at processors' plants.
And bugs that remain can keep growing until the turkey is cooked."
Avoiding ground turkey is the simplest way to ensure that you don't get
a contaminated batch. However, if you do plan to keep eating this
particular type of meat, experts have some suggestions.
First, be sure to store your meat below 40ºF and keep it separate from
your other foods until you're ready to cook it. When you do, make sure
you do so thoroughly until your food reaches 165ºF/74ºC, using a meat thermometer to confirm its internal temperature. Wash and sanitize your
hands, utensils, plates, cutting boards, and anything else that may come
in contact with ground turkey while it is raw. Never return cooked meat
to a plate that held the meat raw, and eat it soon after cooking it.
Finally, stick to turkey products that say "organic" or "no antibiotics"
on the packaging. Though the study found that these are just as likely
to be contaminated with bacteria, they are less likely to be resistant
to antibiotics if you do become sick, according to Consumer Reports.
See also:
https://www.fsis.usda.gov/recalls-alerts/jennie-o-turkey- store-sales-llc-recalls-raw-ground-turkey-products-due-possible
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tiny Turkey Knaidlach
Categories: Poultry, Dumplings
Yield: 22 Servings
8 oz Ground turkey
1/4 c Fresh chopped parsley
1/3 c Matzo meal
1 lg Egg; lightly beaten
1/8 ts Ground nutmeg
1/2 ts Salt
1/8 ts Pepper
Combine turkey, parsley, matzo meal, egg, nutmeg, salt
and pepper. Chill 2 hours or overnight.
Roll into small balls (1" dia). Drop gently into pot
of boiling water. Cover and cook for 5 to 7 minutes or
until cooked in center.
Chill and reheat when needed.
Makes 20 to 24 balls.
TO REHEAT: Cover with foil and place in a 350ºF/175ºC
oven.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
From:
Http://Myfoxlubbock.Com
MMMMM
... "The barbeque is the root of all civilization." -- Michael Petch
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