Recalls are not uncommon in the modern food industry. As consumers have shifted toward convenience and increasingly done less food processing in their own kitchens, the opportunity for foodborne illness has expanded. One familiar example would be using bagged, previously processed, salad mixes instead of doing the raw chopping, cleaning and rinsing at home. [The risk is listeria (pink mold) or E.Coli]
A few days ago, when talking about the uptick in industrial accidents, CTH noted, “another downstream consequence could be an uptick in food recalls as an outcome of increased bacteria within the food processing equipment, because the break-down-time, sanitation and hygiene might be impacted by excessive operational run times.
There’s a myriad of issues from any industrial operation that goes from ordinary capacity to seriously over-stressed maximum capacity… and then remains in the emergency phase for months.”…
Now today: – “Approximately 120,872 pounds of ground beef products have been recalled due to possible E. coli contamination.
According to the U.S. Department of Agriculture’s (USDA) website, Lakeside Refrigerated Services, of Swedesboro, N.J., announced Monday that it is recalling the beef after the problem was discovered during routine testing of imported products produced from Feb. 1 through April 8. (read more)
E.coli comes from bacteria in feces. Sometimes during cattle processing the blade can rupture the internal organs and feces can contaminate the meat. It’s not uncommon.
E.coli bacteria can also be found in row crops. However that usually comes from inadequate personal hygiene of the field workers (I will not detail, tmi).
Bottom line: clean and sanitize raw food (salads, veg,) before eating, and cook all meat proteins to an internal minimum temperature of 145° to kill any foodborne bacteria before consumption.
Even when/if E.coli bacteria is present in meat (not uncommon), it does not survive cooking temperatures above 145°.
When most people have a bout of foodborne illness, commonly referred to as food poisoning, the focus is usually on the beef, pork or chicken as the culprit. However, most foodborne illnesses are caused by vegetables, not protein, because they are consumed raw. Spouts and leaf items are common bacteria carriers, but the least understood risk is actually from potatoes.
Potatoes should always be washed if cooked with the peel (ie baked), because the external soiled bacteria can transfer into the center when pierced with a fork as frequently done as people prep/test during cooking. Bacteria can transfer from the exterior of a potato into the center where a nice warm moist environment exists, perfect for growth.
Just an fyi, handle/cook potatoes as you would handle/cook meat. [USDA Recall Sheet Here]
Pretty sure illegals and muslims didnt work with that beef.
Their hygiene is impeccible.
Well, I saw where when Muslims release their lust with a sheep they sell it to a neighboring tribe so this is another reason not to worry.
IIRC they can’t sell it to the next village, only to the one after that village. (1,2,3,4…) With the previous sequence of numbers referring to villages. One can only sell to three or four, NOT two.
At a construction site the contractor posted towaway signs about a week before about towing dates due to construction.
When the date came about a lot of cars got towed. The Mexicans who were towed wiped poop all over the signs and construction fence in retaliation. That is just nasty.
Religion of feces routinely desecrate cathedrals in Europe in like manner.
These are the troglodytes Piglosi says are better than Americans. If I had my way they would be running the other direction across the border.
I take exception to your claim about Mexicans’ retaliation, unless this was witnessed and recorded. Moreover many of the field workers here in CA are not exclusively from Mexico but from a number of central american countries and most of them are grateful for their jobs and live a very modest and usually quiet life.
the comments above yours don’t really bring credit to this site. generalizations about large groups of people are nearly always inaccurate at the individual level.
the u.s. has certainly done more unjustified harm to muslims in the last generation (or for the life of the republic) than the reverse. the mexican war, while wildly lucrative for the u.s., was pretty unjustified other than as pure conquest. but, unlike the likud mossad, the u.s. at least gave them the vote.
You obviously have no clue about Islam.
Phhtttt
Not true. I watched muslims working at Starbucks come out of the bathrooms and go back behind the work counters still douing up there pants and worked in a pack plant with many illegals. The woman throwing used kotex on the floor in the stall, coming out and getting mad when QA made them wash their hands before going back on the lines to work with pork and beef. Ipeccaable. Dear God! Surely you jest.
Surely you do not recognize sarcasm, do you?
As long as there are still “literalists” out there, remember to use /s
Cheap illegal border jumpers working in meat processing plants are not really a good idea in the long run.
Employing illegals in ANY industry is a bad idea in the long run.
My brother in laws construction business suffered due to competing with such cheapness.
Forced him out of the business. He refused to hire illegals unlike many of his competitors.
My sympathy to your brother in law.
The companies who hire this cheap labor does their customers no favors.
These illegals do not know construction, they do not speak English and do not know how to even use the tools or how to work safely.
America is going to pay dearly in the long run by using cheap illegal labor in so many areas of our countries business.
Workers who do not know what they are doing and who can not communicate are not a strong and unifying work force.
They are a cheap, and a disposable workforce to be tossed aside.
We have a disposable attitude toward so many things now days here in America and it is starting to show.
Quick and easy everything and when it does not work out just throw it away and get a new one.
Disposable everything including a disposable workforce of illegals either from Mexico or South America or India.
Anywhere it does not matter.
Companies use to build their work force and respect the workers, now the next cheap throw away worker is just south of the border.
A day away from crossing the Rio Grande.
Along with cheap illegal heroin and fentynal.
There’s too much hate for the ‘gringos’ among them. They have their codes: if you treat them right (tipping, attitude, respect, etc.), you earn a pass on being sabotaged. Same thing for employers: a contractor lost his business when a couple of them ‘fell’ off the roof and drove his WC rates into space.
Blame many companies for these issues with illegals !
They actually run adds in countries south of our border .
If you get here we have a job for you , encouraging illegal entry and all the problems that come with it !
Like the national guard serviceman just died attempting to rescue illegals drowning in the river !
As corporate America and elitist get cheap labor average citizens get anchor babies with mothers on welfare criminal gang members destroying our communities more and HUD renting them apartments .
It all has to be intentionally planed and perpetrated to destroy our country and THEY are succeeding .
Remember Ukraine is not an issue for America it’s an expensive deliberate distraction nothing more !
We must ensure this does not happen again by passing more stringent gun, er, food laws.
Can I go watch Gunsmoke now?? Please!
After reading this post, I am more in the mood to watch “Rawhide”.
Head em up, move em out!
I love Gunsmoke! It’s on my tv via Tvland every week day afternoon.
Ditto that!
Festus and Doc were my favorite characters.
And the love between Kitty and Matt Dillon! Unrequited.
Festus was dangerously jealous.
My beef comes from Missouri ranchers, and I am real careful with leafy veggies. Sundance is correct with potatoes. I scrub and wash them with a veggie brush before I pierce them and place them in the oven.
I hava friend who as a youngster was asked by his mother to clean some potatoes for dinner.
She later found him scrubbing the potatoes with a Brillo pad and then soaking them in soapy water.
Taking the cleaning above and beyond!
My job as a kid was to peel the vegetables for dinner each and every night.
I was six years old when I started and was sure my mother was evil and mean.
She stood me on a kitchen chair next to the kitchen cabinet and tied an apron around me which hung down to my ankles.
I peeled and peeled and peeled which seemed liked hours, sulking the whole time.
It seemed like the pile of carrot and potato and cucumber and radish and celery peeling rose all the way to the ceiling.
Then I had to shift the chair over to the sink and rinse everything off and then arrange it on the platter for the table.
THEN (horrors) I had to get down and set the table for the family, plates, cups, silverware and napkins.
I was my Mothers tiny little slave child.
We had a meal with vegetables and fruit every night and I felt like I cooked the whole thing by my tiny little self which I did not but being a kid and self centered my perspective was limited.
My Mother, Grandmother and the kitchen lady who helped out on our ranch, Lupe, did the real heavy lifting around the house but I did sulk quietly a bit.
My point is back then we ate at home with a lot of prep needed, no fast food was available.
We did not get sick ever.
We ate a lot of fruit and vegetables at every meal and a lot of meat.
Few of us were overweight.
We ate simply.
That was our life, simple easy cooking every day.
What has changed, why is there so much anguish and worry and stress now?
It’s a little known fact that the vegetable most responsible for food poisoning at restaurants are baked potatoes. They often get cooked during morning prep and then set aside in a warm spot for hours, and then microwaved a minute right before serving. They can grow salmonella like crazy during that time in the right conditions. And with salmonella, you can heat it up way past the danger zone and you still have the toxin which is what actually makes you sick.
When I worked as a fry cook at a steak house we had a big sink, like one of those old double laundry sinks, we would fill with water, add some of this white powder and soak the potatoes in it before rinsing and wrapping each potato in a square of tin foil. Then they got baked. This is all we did to them.
What was the white powder?
And this right here explains why I haven’t eaten at a restaurant in years.
So your saying to go for the fries…
I never knew that, thanks for the info.
Your comment is fascinating. I had absolutely no idea that baked potatoes presented such a risk. I worked in various restaurants for years
(Our baked potatoes were held in the convection oven with the Prime Rib) and make baked potatoes several times per week. Thanks, Baloney Sausages. I learned something new from your comment.
I clean my fruits and veggies with a 50/50 mix of hydrogen peroxide and white vinegar. It works quite well as a general cleanser, as well.
What strength hydrogen peroxide?
Mine comes from Sevensons.net in Indiana, raised at their farm or one of their partners. Expensive and with every penny. My pork and eggs are bought from a local pig farmer.
Local is always the best
Our local Amish people sell many products that I have not looked into buying.
Will check out their eggs and other things now more carefully.
Have bought many things at their bakery but not so much from the egg man.
We buy our meat from our local butcher whose family owns a cattle ranch.
He buys his chickens from a local chicken farmer.
It is just a little more expensive than getting the same meat product from Walmart or Safeway.
We put an order in once a month and pick it up, nice fresh clean meat.
This butcher shop has been in business for about 70 years and is a local family owned business.
We did not know when we started buying from them years ago that we would need to worry about the dirty meat packing problem from the illegals handling our food.
Now am glad we know about this family butcher shop and will look for more local places to get other things.
While not a bacteria, I have definitely noticed all produce I am getting has increased in dirt. I will be cooking meats to the prescribed temp.
I implore everyone to be very careful when prepping store-bought fruits and vegetables. Take the time, do it right.
Now is not the time to have to spend any time in a hospital.
Be well, fellow Treepers.
Dirt is not the problem. Greens and below-ground veggies will have more dirt attached when the soil is wet when harvested. This is natural.
Wash all produce. If it “looks” clean, wash it anyway.
If you don’t want to get the “runs” don’t buy pre-packaged salad mixes. Buy whole heads of leafy greens. Once greens are processed and cut, their delicate cells are open to absorb all kinds of bacteria.
Thanks PJ, I wasn’t very clear with what I wrote.
I should have followed up with that by seeing that much dirt remaining on them, who knows what else is there since they are definitely being cleaned like they used to before making it to store shelves.
That’s ok, many folks think the same. But some of the “cleanest” produce comes with dirt! Smaller farms cannot process veggies to “look clean” like the bigger factories do.
Fruits & veggies are delicate. Every little bump or scrape invites bad organisms. The less it is handled, the safer it is. Buy whole and spend a little extra time in cleaning at home, to be safe. Any washing before it gets to your market is only inviting bacteria.
I never ever buy those salad mixes. They are one of the worst offenders.
Star-San works great at disinfecting veggies. It’s very inexpensive, and just a food-safe acid that kills every bug it touches pretty much instantly. I use it when making fermented stuff, and just keep some in a spray bottle and spray it on whatever. It also makes your veggies last longer in the fridge because it kills mold spores and other nasties. Spray it on, rinse off if you want but it’s not really necessary (I do though.)
Thank you so much for this. I’m going to get some and will share the info with others to use.
It’s also used to disinfect tools and containers when making homemade wine. Prevents unwanted yeast or bacterial growth in the must (“must” is the burbling bubbling yeasty mess of bits and pieces that is countertop fermentation, unless you are specifically only fermentation juice).
Not really necessary? The product contains benzene, a carcinogenic poison that is highly toxic to humans.
It should never be used on food.
Furthermore –
Can I use Star San to sanitize my pets accessories?
No, Star San is hazardous to animals.
It’s not safe to ingest or put on food.
https://www.northernbrewer.com/products/star-san
I ALWAYS fry my lettuce. I got the idea from a Japanese recipe I found.
And before you think me crazy, FRIED LETTUCE is Delicious.
What kind of oil do you use?
Have you air fried it?
Sounds whack but I’m intrigued . . .
I have been told that the more you cook or otherwise process food, especially veggies, the more you drain the nutrients from it. And I believe it.
Yes, I have noticed that as well; and also noticing the produce is going bad within a couple of days of bringing it home. Not sure if that’s just Kroger, or what. Are they not shipping and storing it correctly? Can’t afford to waste money on rotting produce.
Every fresh produce item I buy lasts longer when stored in canning jars after I prep it.
Same here. I will be busy canning up 30 pounds of beef roast tomorrow.
Some produce is last years harvest.
I have gotten so much bad produce in the past few months. Potatoes going bad within a week. Fruits not lasting any time at all. Produce literally rotting in the store but still for sale. 🙁
~We all hope that is just dirt on ~our produce. ”
~~”In general, anything that comes into contact with fresh produce has the potential to contaminate it. Fresh produce may become contaminated at any point along the farm-to-table continuum. The major source of microbial contamination of fresh produce is indirect or direct contact with animal or human feces. Once fresh produce has been contaminated, removing or killing the microbial pathogens is very difficult. Prevention of microbial contamination at all steps in the farm-to-table continuum is preferable to treatment to eliminate contamination after it has occurred.
On the farm, potential contamination avenues include contact with untreated manure used as a soil amendment, contaminated water, infected workers, or conditions in the field or packing facility such as unclean containers and tools used in harvesting and packing, and the presence of animals. In transport, conditions such as unclean floors and walls of the transport vehicle and unclean containers can contribute to contamination with pathogens. Thus, it is important that fresh-cut produce processors be aware of the conditions under which their fresh produce is grown, harvested, packed, and transported. Furthermore, knowing your suppliers and what they are doing to minimize risk of contamination is prudent.
Workers can carry microbial pathogens on their skin, in their hair, on their hands, and in their digestive systems or respiratory tracts. Unless workers understand and follow basic food protection principles, they may unintentionally contaminate fresh produce and fresh-cut produce, food contact surfaces, water supplies, or other workers, and thereby, create the opportunity to transmit foodborne illness. Basic food protection practices related to worker health and hygiene fall into two categories, disease control and cleanliness.”
……..
From the FDA.gov/regulatory information about industrial food safety. [The growers, processors, and regulators know the potential hazards in our food.]
“From the FDA.gov/regulatory information about industrial food safety.
[The growers, processors, and regulators know the potential hazards in
our food.]”
Yes, they know. But you can read pages of legalese, without them ever explaining why.
Please don’t cook a steak or a roast to 145 🤣🤣🤣🤣
I’m with you there, Alex. Ugh. May as well be eating American Jerky. I need my beef to ooze red juice when I cut into it.
You Vill Eat Zee Bugs !
WEF
Ah, yet another protein substitute in the “Beyond Meat” product line to come.
Appearing soon at a grocery store and on the menu of a fast food restaurant near you!
Except for Dung Beetles for obvious reasons.
And be happy!
On a side note, during the Viet Nam War Era, the Jungle Warfare School in the old Canal Zone, taught their ‘students’ which bugs of the region, were ok to eat. I often wondered if Viet Nam had the same bugs that we had in the Canal Zone.
Been to both places, the bugs are different. Did see six in. cockroaches that was big enough to scare you.
Sounded like mortars going off when they flew into trashcans or any other metal objects.
What was really bad was when they flew into the fan in the middle of the night. ( if you were lucky enough to have a fan)
Ha! I recently bought a bag of Grubs (dehydrated black fly larvae produced here in WA. State). Now understand, my hens go absolutely CRAZY when they see me walking their way, with a baggie of them tasty bits — from 30 feet away, no less! They don’t miss nothin!
So, I’M thinking in the back of my mind “will I and mine by ‘dining’ on such fare, in say a year or two .. instead of the hens”?? Don’t laugh .. this could become one’s reality.. all things considered.
I saw someone mention today that their $15 sack of chick feed was now $45
All I want to know is where it is from,
“routine testing of imported products produced from Feb. 1 through April 8.”
You can easily call your local grocery store to find out if any of their products are part of the recall.
Looks like most everybody missed that “imported” part.
Chinese beef?
I don’t believe China is a huge food exporter, quite the inverse actually.
I seem to recall Argentina exported a lot of beef.
Also Brazil, Brazilian beef is in many Aldi canned meat products.
May not be a exporter of beef. However, they do a lot of processing of food.
The hill article links to info on the meat and the various brand names.Its all the more expensive “grass feed” etc. type of meat.One of the packages said it’s from australia.
No steak should be cooked to 145 or higher
This is where using sous vide comes in handy.
Abridged version, it’s not just the final temp but how long it is held at a temp that kills the bacteria.
https://www.amazingfoodmadeeasy.com/info/sous-vide-safety/more/sous-vide-safety-salmonella-and-bacteria
My mom thought otherwise.
She was an expert at blackened quisine long before it became the rage!
/s
Some bacteria produce toxins. If the toxin is present, that too can make one ill. About row crops and the source of e. coli-another reason to thoroughly vet immigrants who come from areas of questionable hygienic practices.
Another food supply issue.
Where is Suspicious Cat?
Suspicious cat is no longer suspicious…
Mari,
You’re right. Suspicious cat is no longer suspicious. He KNOWS FOR SURE now and is running for the hills.
Lol
Ha ha ha
here’s a theory….the global elitists here in the good ole USA need more protein in their underground hangouts. The contamination is only “possible” not confirmed. Do we absolutely know with high confidence what happens to this recalled ground beef?
Since temps over 145 apparently kill the bacteria, heh, processed pet food would be a scary version guess.
exactly and before that it was pancake mix.
It is clear now that this is enemy action. Two more food plant go down.
43,000 chickens lost in Dutch town of Heusden , barn fire.
Sausage factory in Essex UK , 10 crews battle fire.
Ice Age Farmer – Telegram
Great tips. To add, wash even items where you discard rinds, like watermelon. As SD pointed out, the knife will transfer bacteria from outside to interior. Even bananas should be washed.
I don’t know ..
You know the ol’ adage: ‘What doesn’t kill you makes you stronger..’
In reality, an individual(or a society) can take things too far. Hence, exhibit A – Antibacterial soaps & such!
Yes, commons sense is a virtue worth having, but .. one can’t live in a bubble. Unless one’s a complete germaphobe – of which there a many, courtesy of Bernaysism × BIG MEDICO!
just sayin.
Your points are very well taken and I agree we cannot live in a bubble and eating some dirt ain’t so bad. When it comes to these micro organisms that are known to cause serious infections, extra steps to clean produce that is grown in unsanitary conditions, extra caution is wise.
Totally agree with anti bacterial soap!
I agree and I believe a little dirt every so often strengthens the immune system. When I was a child we grew all our own veggies, berries and tree fruit. We washed veggies in salted water to kill any bugs, slugs and such as hide among leaves etc. Those were the days of no pesticides. To this day I wash lettuce heads in salt water. I had food poisoning once in my life time and that was in Montreal after having enjoyed a fried chicken meal in a restaurant. Americans tend toward a paranoia about germs etc. and yet they don’t seem to subscribe to the habit of washing hands before they eat anything.
My twin sisters used to eat dirt as they played outside, probably around 3-4 years old…ever hear of trenchmouth and the medicine used to help them get better, gentian violet. Next up, we may find Bill Gates running with your idea, saying “Let ’em eat dirt!”. Ugh!
I agree polecat.
We can get a bit obsessive and over do the clean bit.
Washing the food we eat, fruit and vegetables, before we eat them is important but we can over do it to the point of compulsiveness.
Our government tried to get us to over react to the covid virus by having us wear masks and isolate ourselves that did absolutely no good what so ever.
We were forced into behavior that was worth less and we were forced to spend time, money and energy into doing things that were non-productive in fighting this virus.
We can do the same thing when it comes to keeping a clean kitchen and cooking good meals.
Over doing the sterile food production bit in our own homes will do about the same as getting the vax for covid and wearing a mask.
Being sensible in cleanliness and good home food production is wise but over doing it is just wasting time, energy and money.
There are a lot of products on the market that are not worth the money you spend on them, they do not keep you safer and they do not make your food cleaner.
Just as the vax did nothing against the virus, be wise and use your time and money carefully.
Well, I don’t subscribe to that at all. I’m 70 and have never had a food-borne illness to my knowledge. Wash/rinse what’s has dirt on it. Period. BTW, I do not ever buy pre-sliced fruits or veggies, nor do I buy pre-made hamburgers; the less our food is touched by other hands, the safer it is.
Where was it imported from? The article and FDA alert appeared to be mute on that.
Total yearly beef production in the US is about 27 billion pounds. The United States imported 3.37 billion pounds of beef in 2015. The United States imported the most beef in 2015 from Australia followed by New Zealand and Canada.
Great, now I don’t want potatoes…
Please take a step back, Mari. Germs of all sorts are what make up our planet. And potatoes are a healthy source of vitamins and minerals. I use an old “nail brush” to cleanse them, with only H2O. Never got sick from a potato.
Have you tried growing your own potatoes? It’s not hard to do….I use grow bags for my potatoes and always get a good harvest. This way you know exactly what went into your potatoes. Just make sure you buy organic seed potatoes to start growing. Lots of info available online if you don’t have a local resource.
I noted that the contamination was detected in imported beef.
Since the article was from a Commie mouthpiece I figured it would obscure the source but the FDA apparently did the same in its alert. Beef? IDK, Brazil? That would be my guess.
Very interesting, I didn’t know all this. Thanks for links to last week and March 2020! Amazing foresight. 😀
No problem. I prefer airborne beef to ground beef.
The beef in my freezer is from before those dates, but I also cook hamburger thoroughly. I do not like rare. Thank you for the information.
We really have to watch out for so many things with food. Bagged salads often have made me sick, so I don’t eat salad at restaurants because most of them use bagged salads. Watch what country is the source of the food. I don’t buy canned mushrooms from China….LOL!
Consumer Reports has an interesting risk analysis about foods based on pesticide use. Go to the middle of the page with the brightly colored image and hit the arrows forward and back to see what foods should always be bought as organic and which are okay to buy regular produce to reduce your risk from pesticides.
https://www.consumerreports.org/cro/health/natural-health/pesticides/index.htm
Cold water pushes bacteria further into the food. Warm water draws it away.
How? Warm/hot water binds to things (dirt, soap, bacteria), so it sticks to the water. But cold water repels those things.
Any and all soap creates surface tension. Surface tension is what helps remove dirt. The temp of the H2O does not matter.
When you’re paying 2-4 dollar an hour for illegal labor, I suppose good personal hygeine won’t be a common trait or expectation.
I don’t know whether to believe it, or not. They would love for people to turn away from beef, or as WEF stated “We will send beef farmers into a death spiral”
I have never ever been sick from a home cooked meal in my life.
Never been sick from a meal my mother cooked during my child hood or from a meal I cooked myself.
I got food poisoning from a McDonalds hamburger 15 years ago and have never been able to eat at one of their fast food places since then but still eat out and have never been sick at any other place we eat at yet.
Maybe it is just me and my family but so far so good.
The media just loves to make us fearful and scared of something or another and I will not go there.
Be brave and careful in your cooking.
Most restuarants do not want to poison their customers and are careful.
Caution is good in life but fear and despair is not.
I do not know why the press is so determined to scare all of us or to drive us to a frenzy of worry and despair but they seem to be determined to send us off the cliff of hopelessness.
Do not go there.
Life has always been about solving problems that come up one at a time.
We can solve them, first one and then another with dignity and by helping one another.
Do not feel as though we are the first generation to have things fall apart.
Our parents and granparents faces many difficult things and overcame them.
We can do the same.
Fear porn has become a staple here lately.
It is hard to win the war to reclaim our civilization and regain our lost political liberties when the troops are all jumping at shadows.
We will get thru this. We are stronger, smarter and on the right side of the Lord. We will win!~
On a whim, about 2 years ago, after driving 1400 miles round trip, to adopt a dawg (he’d been living in a cage for his entire life, in below zero winters and brutal, in the direct sun summers) I grabbed the ONLY house available in a small, rural southern Utah town.
So went from Contra Costa county, in the Bay Area, to a cattle ranching, farming community.
One of the unknown benefits is if food shortages actually hit hard, my rancher/farmer neighbors have made it CLEAR: “Brother, we’ll take care of you and all our neighbors first.”
Planting my first ever vegetable garden too. Since we have lots of room, it’s gonna be huge. Just gotta keep the deer out.
Good luck, Joe, in your new endeavor. All the best to you and yours.
I would like to have one of these with wire overhead to keep birds and deer out
https://eartheasy.com/deer-proof-cedar-complete-raised-garden-bed-kit-8-x-8-x-20/?sku=RB88-RB88DFO&gclid=EAIaIQobChMIiZzB25ug9wIV58mUCR0NagkPEAQYASABEgJq7vD_BwE
Joe,
For that deer problem, you might want to consider a rifle…with a silencer. 30.06 will take anything on the North American continent. .308 works well too.
Got a deer tag and I KNOW these mountains so definitely storing some venison this year. But the town council just passed a resolution to cull the deer, in town, why? Gardens.
Build a *very* high fence around that garden!
yes deer are a challenge…good sturdy fencing at least 8′ tall works….as does a well placed bullet which puts tasty meat in your freezer.
Awwwwww so happy you adopted your pupper. I would love to hear more about him. Been in animal rescue for decades.
I am soooo glad I pulled my lazy self of bed, climbed my cold ass up into a tree stand and killed 2 deer this past December. I had not hunted in years, (despite deer stand 200yrds from home), but quartering, cubing and canning came right back to me. I quit hunting because there wasnt a need and, the wife likes watching them eat the garden but, when I told her we were cutting way back on beef, she cleaned my rifle.
This recalled ground beef does not get thrown away.
Frozen lasagna anyone? 😉
“Imported beef.” Why are we importing beef? Oh, because we would rather get rid of our own food supply and make the people helpless. When is this childish crap going to end? I thought the “Adults” were in charge now. Very stupid malignant adults.
Good to know about potatoes. I assumed if you grew them you could probably eat them raw. Sounds like that was the wrong assumption. FYI if you are in the southeast plant sweet potatoes most of the year and white ones in the winter. The only time and land I would spare planting other items would be more of a luxury nature. Potatoes will give you the best bang for your space and time from a caloric standpoint. Keep some multivitamins on hand for those on your team as well.
Back in my day, growing up in the 50’s and then the 60’s, my mom would let us nibble on a raw potato while she was peeling, cutting, etc but she did tell us that more than a nibble or 2 would make us sick. So we relished our nibbles as we hungrily awaited dinner put on the table.
We put salt on ours.
Loved ’em and definitely had more th/ 2 nibbles at a time- never got sick once!
Haven’t had one in years. Not sure what the attraction was?!
If you work outside in the garden and on you property, come in and eat lunch without washing your hands and drink all day from the garden hose none of this will hurt you.
Just a heads up since we’re talking recalls , 100 + air fryers caught fire. — Recall on some brands
@Breaking911 on Apr. 24
I keep gallons of white vinegar in the house. It’s a great disinfectant for all kinds of things from food products to laundry.
Also purchase beef locally from a rancher I can talk to, can see his cows grazing in the fields, who’s just as picky about the processor as I would be because they eat their own beef. I’ve all but given up eating out for the foreseeable future. I feel sad for the people who can’t get out of the city and grow their own food.
Interesting that the recall extends back to Feb 1. That is almost 3 months worth of product that we are just now discovering? Shouldn’t their product have been regularly subjected to QA testing all along?
Something seems off here. I won’t say it is part of a food industry conspiracy. But things do not seem quite kosher.
I agree ReliablyDeplorable.
There is always something to freak the weak minded out.
Recall this and recall that or we are all going to die.
Except we never do.
According to the U.S. Department of Agriculture’s (USDA) website, Lakeside Refrigerated Services, of Swedesboro, N.J., announced Monday that it is recalling the beef after the problem was discovered during routine testing of imported products produced from Feb. 1 through April 8.
Imported Beef= OBiden Regime and Buttigiege’s supply chain debacle?
Probably AFTER the goods had sat in some hot refer container where the compressor/coolent/e-juice was found wanting, whilst listing on a ship just outta line-o-sight!
But for ‘What, Me Worry’ Pete..
Tons of beef recalled. Dozens of food processing plants sat on fire. Thousands of chickens killed due to “bird flu.” Not to mention all the nefarious things going on regarding farmland. I believe it’s all caused.
It isn’t just bacteria. What about parasites? Giardia is passed the same way as E. Coli. There are also tropical diseases our doctors are not trained in diagnosing. There is a strain of TB that is resistant. Chagas disease (another parasite). Immigrants who came through Ellis Island (my father) had to pass health checks. This is not happening now. E. Coli is the least of our worries.
About 3 months after I move to South Dakota I started buying my beef from the local ranchers. Not only is it actually a bit cheaper, but I have no question as to where the cattle was raised.
Gotta love it. American names on imported beef. Once again fooling the American consumer.
https://www.fsis.usda.gov/sites/default/files/media_file/2022-04/Recall-011-2022-Affected-Products-Sheet_0.pdf
Another interesting item on this chart is the processed date and the use by/sell date. I saw many that were 3 to 4 weeks apart. Ex: processed/packaged 2/1 sell by 3/1. or 2/3 to 2/28 etc. That’s a long time for “fresh hamburger” to be sitting around in a refrigerator, the truck’s, the store’s and yours.
When I ground my own fresh chuck, what I don’t freeze that day I use up within a week to 10 days. There’s ‘aged beef’, which I do, and then there’s ground chuck/hamburger sitting in the fridge for 3 weeks to a month–it is not the same thing. <smiles>
Glad I decided to shoot an extra deer this year.
I had e. coli from tap water. Feeling I’ll, I left work early. As my wife and I were reading before sleep, she had a mandatory boil notice on her phone. It was too late for me, but it explained all my symptoms.
Sometimes a mixture of one part apple cider vinegar and three parts of “Cool Clean Water” helps.
If the water supply is infected, would make this remedy a little longer.
To think I just had a squabble with my sister over “pre-washed” salad packs.. She was pissy cause she didn’t wash it and I wouldn’t eat it.. I sent her this blog before I commented.. My comment to her was “I told you to wash it”.. Now it will be a week before I hear from her.. The week before we met at a restaurant, I ordered a fully nuked meal no salad. I explained to her then I just can’t eat fresh produce at a restaurant.. Did I mention my lettuces are coming in..? Our annual garden looks good..
We even WASH all our vegetables out of our very own backyard garden and here we use NO Insecticides period yet still WASH everything!!!!
I honestly believe this is Billy Gates Georgie Soros and Dr. Fauci’s PLAN-B for those of us whom still REFUSE to accept the *Warped-Speed Deadly **Depopulation DEATH Shot Highly TOXIC Poisonous DEATH SERUM!!!! They then plan on STARVING OUT us COVID Vacscene REFUSENIK’S!!!!
Folks, that is only THREE trailer loads of beef, trust me, not the end of the world.
P.S.: Even if the bag of salad-mix says that it is “already washed,” wash it anyway. (I really have never understood why any piece of food-packaging ever suggests anything else.)
“Grapes … Vegetables … Fruits … your own hands(!) Wash them, in water – and in the case of your own hands, with soap.
“Just like your mamma told you to do.”
Also, when you are cooking any meats, learn, and then pay attention to(!), the “internal cooking temperature” guidelines. Kindly notice that every professional chef has several thermometers fastened to his or her white tunic! There’s a reason for that, and you should know it, too.
P.S.: If you ever find yourself in a restaurant where they tell you that they can’t prepare your beef “medium rare,” order fish or chicken or pasta or […] , instead! “They’re selling the cuts you don’t want to eat.”
“E.coli bacteria can also be found in row crops. However that usually comes from inadequate personal hygiene of the field workers.”
Agricultural runoff from cattle farms where the cows are fed corn can lead to E. coli contamination if the downstream water is later used to irrigate crops.
Bagged salads are usually safe but any other fruit or vegetable that will be consumed raw ought to be washed with a small amount of soap in warm water.
I always soak strawberries in warm water, to which a few drops of household bleach have been added.
A 10% bleach solution kills anything.
5% for food, then a good wash with warm water
edit: a drop or two of dish soap to as a surfactant as well
Call me paranoid but when there are thousands of chickens and turkey’s killed because of some disease, processing plants being hit by planes and fires and now beef problems makes me very suspicious. Guess they did not get rid of enough of us with Covid and the vaccines
“problem was discovered during routine testing of imported products “
Always look for “country of origin” on any food product label.
If it’s not USA, or even listed at all – don’t buy/eat it.
Of course, this strategy won’t be valid when the chicoms start producing our food supply after they’ve purchased most of our farmland.
We need Country of Origin on ALL food products in our stores.