Jean B. wrote:
> Janet Bostwick wrote:
>> "Jean B." > wrote in message
>> ...
>>> Janet Bostwick wrote:
>>>> "Jean B." > wrote in message
>>>> ...
>>>> snip
>>>> It also
>>>>> called into question (at the very least) the practice of buying
>>>>> meat and grinding it oneself.
>>>>>
>>>>> --
>>>>> Jean B.
>>>> Why is that?
>>>> Janet
>>> Listen to the program! It's disgusting.
>>>
>>> --
>>> Jean B.
>> I have read the recent article in the NYT about ground beef. Since
>> you questioned the practice of grinding meat for oneself, I thought
>> you would be able to tell me why that is a problem. I won't be
>> listening to the program. Janet
>>
>>
> I think the article is related. I did speak of the problem with
> grinding your own meat. The meat sold for steaks etc. apparently
> has lower standards as far as pathogens go, on the theory that
> they will be killed by thorough cooking. Thus, you could very
> well be grinding surface bacteria etc. into your meat. That being
> said, since I don't think we are all going to give up totally on
> ground meat, it is up to us to decide what the most acceptable
> approach(es) might be.

The epidemiology of food-borne pathogens in ground meat is pretty damned
clear, and it is virtually 100% related to commercial round meat production.
If you were to go back into the CDC MMWR and look at contributing factors,
home grinders are largely absent. As to the notion that there may be some
surface pathogenic organisms on roasts or other large cuts of meat, those
who feel so moved can do a simple rinse of the cut surfaces prior to
grinding.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan