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JoeSpareBedroom

"Peter A" > wrote in message
...
> In article >,
> says...
>> Stats will tell you how often it happens, but they don't tell you why.
>> Common sense (and news stories) will explain it. With ground meat,
>> there's
>> more surface area exposed to contaminants. The germs are usually present
>> on
>> processing & packing machinery. As the meat is ground, the germs are
>> thoroughly mixed in. If you don't cook your burgers completely, they
>> won't
>> heat up enough inside to kill all the germs. The same germs won't
>> penetrate
>> a steak or a pork chop, unless it's been sitting around so long that
>> appearance or smell would hopefully alert you to the fact that it's not
>> worth eating.
>>
>>
>
> You make the argument for grinding your own meat.
> Peter Aitken

Well, that would be one way of dealing with it. I wonder, though, if some
people would be incapable of understanding how much equipment cleanup would
be needed, and end up creating more risk than if they'd just bought a box of
frozen hamburger patties.