Thoughts on making ground beef safer:
1. They should not mix it from so many places and so many animals. Couldn't they process 100 cows' worth of ground beef, then sanitize everything before the next batch? I'm sure that would increase costs a little bit, but would it be that much?
2. On that note--Irradition. I have been reading about its benefits since I was a teenager. It has the word "radiate" in it, so people instantly are petrified.
Tuesday, October 13, 2009
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My advice is to buy local, organically-produced and grass-fed beef. My holistic veterinarian friend says that the pH difference between grain-fed (even organic) cattle and and pastured cattle is significant. He says that when ruminants aren't fed grain, they are less acid and most of the food-borne pathogens such as E-coli O157 H7 don't thrive in that environment. He sites the absence of feedlot mud as another safety factor. Besides, it's delicious and much higher in omega-3 fatty acids (of which most of us are deficient) and contains CLA (a protective factor against cancer). The cheapest way is to buy direct from the farmer. I can help you find one!
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