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Pork Contamination is the Major Problem!

post #1 of 6
Thread Starter 

Here you go Folks one more reason to be Extremely careful handling Pork to avoid Cross-Contamination, keeping Raw Pork under Refrigeration until it goes in the Smoker and Smoking at proper temperatures, 225*F or higher to reach Internal temps in excess of 145*F. Read on and stay Safe...JJ

 

http://www.foodsafetynews.com/2012/11/consumer-reports-finds-most-pork-positive-for-yersinia/

 

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/yersinia_g.htm

 

http://foodsafety.unl.edu/pathogens/yersinia.html

post #2 of 6
Yep, I saw an article on the consumer reports study yesterday.

It's a good idea to put your pork (or any meat) on ice if you're not going to use it immediately.


~Martin
post #3 of 6
Thread Starter 

This was a new one on me. I had not heard of this bug and was surprised at its prevalence. I will be much more careful with Pork from now on...JJ

post #4 of 6
I hadn't heard of that one either!
I just happened to stumble upon a link to the article while I was reading news yesterday.


IMHO, I don't think folks should by ground pork (or any ground meat), buy whole cuts and grind them yourself.


~Martin
post #5 of 6

This is a good heads up JJ...

And prolly should be made into a sticky!

I'm with Martin100% on buying whole meats and grinding yourself...

I think most people don't realize the danger that is present when meats are ground, exposed to air and other bacteria in a commercial environment, and how voulnerable. the meats are

post #6 of 6

Made me shudder! I'll grind my own. Copied it to an article here at the forum.

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