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However someone with a compromised immune system(like an AIDS Patient) or young kid(whose probably doesn’t have the ability to react quickly enough) may not be able to fight off small amounts of the bacteria, an has a decent threat of becoming a full-scale infection. Not being a doctor, I’m not able to go into numbers, but a healthy adult generally doesn’t have much to worry about from raw beef(mmmmm Carpaccio), except possibly a half-day case of the runs and feeling bad, which most likely wouldn’t even been recognized as being poisioned. American, cheddar, blue, goat, Havarti, pepper jack, and brie are all excellent choices. Cheese should be melted directly on the patty during the last minute of cooking.
#Unkilled hamburger meat full#
With an immune system running at full speed, the body quickly reacts to the Bacteria, and destroys it either immediatly unnoticed, or after a mild infection(which both probably happen fairly often). To complete your burger, think of 'the fixings' in terms of the following three elements: cheese, condiments, and toppings. In eating non sterilized meat, you run a decent chance of getting some Bad E. Coli that run around our bodies, doing good things, but there is one particular bad strain that is also running around the world. IANAP(athologist), So this is open to correction by anybody smarter than me.īut basically What I understand is this. I’m not sure what bacteria would remain in a rare steak that would be safe for non-AIDS patients to eat but not AIDS patients, but that’s my only hypothesis However, I couldn’t find anything to corroborate the preceding paragraph online, so in my opinion its veracity is up in the air. Ground beef is more dangerous because the outside is ground in with all the other parts. I’d also heard what some previous posters said, which is that it’s the outside that harbors the bacteria, so if you cook the outside of the steak, you’re okay.
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I had always heard (this is my opinion, as opposed to being an actual researched fact) that as long as a steak was warmed through the center, it was okay to eat even if it was practically rare. So apparently it is at least somewhat risky to even order your steak rare, much less raw. Fish should be flaky, not rubbery, when cut. If it is the least bit pink or bloody, it needs more cooking. A good way to determine doneness is to cut into the center of a steak, hamburger, or other piece of meat. It says:Īlways order food well-done if it served medium to rare, send it back. It’s a fact sheet about food safety for people with AIDS, who are obviously highly susceptible to bacterial infections. I also found this interesting page provided by the FDA:
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There are some safety concerns regarding its manufacture, but none of those concerns relate to the fact that it is raw meat, because it isn’t raw meat. Place a spoon full on onions above the cheese.Beef jerky is dried and/or smoked meat.Place a half a slice of cheese on the bottom bun.Stir until onions brown and then remove from heat.While meat is simmering, add onions, butter and stout to a sauce pan on medium-high.As soon as it comes to a bubble, reduce heat and simmer 15 minutes.Add garlic, paprika & Worcestershire sauce and stir.Once ground beef has browned, add chicken stock to the meat.
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#Unkilled hamburger meat series#
If you were a fan of the TV series Rosanne, you’ll remember when they opened the restaurant the “ Lanford Lunch Box” as their specialty was a loose meat sandwich. It’s like a hamburger but instead of a patty, the ground beef is unformed, kind of like taco meat. Have you ever had a Loose Meat Hamburger? If you are from Iowa, you might know it by another name, the Tavern Sandwich.