or Connect
SmokingMeatForums.com › Forums › Community › Food Safety › Botsulism: Just cursious about the safety always preached.
New Posts  All Forums:Forum Nav:

Botsulism: Just cursious about the safety always preached. - Page 5

post #81 of 98
Thread Starter 

Thanks Dave, and  Chef JJ.

 

Chef, yes I know.  My biggest worry now, is how meat was handled/processed before it got to me.  It didn't used to be that way.

 

Since our country went to big corporate companies processing, we lost our small butchers, when meat had much shorter times between killing. processing and selling.  And we could talk to people locally about how which butcher/processor handled their meat.  Heck, you may have even known the farmers that raised it!  Using that info we could make up our own mind on who to use, and for what.

 

Today, we don't have that option in most of the country.  It's a crap shoot now.

 

If I could raise, slaughter, and process all my own meat, I would, but I can't.

Then all I would need is common sense.  Not gov't guidelines to protect me from today's commercially raised.processed meat.  And the inspections ( when they actually happen)  aren't always safe either.  A few hundred bucks goes a LONG ways toward passing inspection.

 

I learned about inspections, from a building contractor years ago.  A few hundred dollars left in a closet, would guarantee inspection passing.  He didn't get to do that a couple of times, and got failed inspections.  He called inspecting office in 2 days, to say violations had been corrected, but all he had done was leave the money in a closet, and make sure he was not in the room.  He never changed one single thing.   But then passed inspection.  True story.

 

Today we are so removed from the raising. slaughtering, and processing, that it is pathetic.

 

I grew up on "Gut Barrel Meat" as my dad called it.

He called it, that to put people off,  who looked down on him, or his job.

 

He drove truck for a company that gathered dead cows, horses, guts, and etc. from both farmers and meat packers  They would process it into either dog food or soap, depending. They also salted and used the hides.  Dad's place of work stank to the high heaven in summer time, and even in winter.  Always dead farm animals, both whole, or cut up lying around.  I still remember the BIG screw they would use to grind the whole animal into smaller pieces, which were then placed into open top barrels to be trucked to their processing plant in, or near Detroit Michigan.

It amazed me that such a large screw could reduce a whole cow into small pieces,

 

Anyone from Michigan, remember Valley Chemical or Wayne Soap company?  Wayne Soap bought out Valley Chemical.

That's who Dad worked for until he retired.

However every week or two, he would be assigned to the gravy train route for a day or so.  Picking up outdated meat from grocery stores or butcher shops. 

 

And that is what we grew up on.  The stores would separate the stuff that actually were safe for another week or more, and give to the drivers to take home.  Outdated by gov't guidelines, yes.  Safe to use quickly, yes!

 

We never ran out of pickled bologna.  EVER!  LOL 

And many of times Mom would can right away a bunch of beef, pork, chickens and what have you.

She never knew when she had to can meat, until the old man brought home a bunch of something.

That was life in the 40's, 50's and even into the early 60's.

 

With 8 kids and a low paying job, I doubt we would've had enough meat to eat to be healthy, without this happening.

I know for a fact, that before Dad got that job, the family had many weeks of meatless meals. 

 

One Thanksgiving, the bird was a Pheasant that hit his windshield!

 

While driving an old black pastor friend home, dad had complained that there was no way for us to have a turkey for Thanksgiving.  Dad felt really bad about it.  The old pastor replied, "Have faith son, the Lord will provide."  At that time, Dad was not religious at all, so he just grunted. LOL

Shortly after that statement, they hit the bird.  Family had Pheasant for Thanksgiving!

 

Sorry for my rant.  But now you all know where I am coming from.

 

With today's commercially processed meat, would I be so trusting?  NO WAY!

 

Peace to all.

post #82 of 98
Those are great stories man but I think I will skip breakfast today after reading them.
post #83 of 98
Thread Starter 

Yep.  That's why dad always called it gut barrel meat.  Cut down on people asking for some for themselves.  More for our family.  LOL

 

I'm going to take a wild guess  and say you are younger than 55. <smile>

post #84 of 98
Between mandatory military service, forced labor camps and university cafeteria I had my share of meatless days (still do), mistery meats and maggots crawling out of macaronis. It wasn't the "outdated meat" I commented on but picturing the bloated dead animal carcasses , the stench and the giant grinder.

People looked down on your dad? Fools. I guess different times, different mentalities.
Today your dad would have his own reality show.
post #85 of 98
Thread Starter 

Ha Ha @ reality show! 

You're right.  That guy on "Dirty Jobs" program,  wouldn't have lasted a day at Dad's job.

 

For those of weak stomachs, I appologize and should mention that the saved meat for drivers was always separated from the bad, and put into clean waxed meat boxes for them to take home.

 

Okay now I'm off topic again, so I guess this thread has run it's useful course.

 

Thanks for all the replies.  Some were very helpful, as well as some PM's sent to me.  Thank you all.

post #86 of 98
Botsulism is in the news in Ohio. Not good.
post #87 of 98

Interesting. Sounds like the culprit was home-canned potatoes. http://www.foodsafetynews.com/2015/04/home-canned-potatoes-served-at-church-potluck-probably-caused-botulism-outbreak/#.VUD8yc55ras

 

I've seen store-bought canned potatoes but I never have heard of folks canning their own. I thought you normally just kept potatoes in the root cellar for the winter.

post #88 of 98
I have canned potatoes, carrots, meats etc.... when hunting or fishing trips came along, everything was cooked... just needed heating and dinner was done in 5 minutes....
post #89 of 98

I have three full freezers and three huge reefers all full because Ziploc is easier than canning. So when you lose electyricity like we do during hurricanes, you lose everything unless you have a generator. Folks used to can and store in the root/storm cellars and there is a fair sized movement yet today that is back canning again. Usually the wives of the men who have decided to be gentlemen farmers..... LOL

 

I will garamntee you that there is no less than 1000 quart, pint, and jelly jars in the barns though, and all have been used.

 

As with curing, smoking, driving, canning has a very difinate set of rules which must be followed.

 

Its like the butker in the whodoneit books, its always the tater salad!

 

Oh and a BTW, to my knowledge root veggies don't freeze.....I am talking aboutv hone freezering not commercial flash freezers.

post #90 of 98
Quote:
Originally Posted by DaveOmak View Post

I have canned potatoes, carrots, meats etc.... when hunting or fishing trips came along, everything was cooked... just needed heating and dinner was done in 5 minutes....


I guess the advantage in this case was that you could make the potato salad straight out of the can/jar without having to re-cook or re-heat the potatoes. It also would explain how the situation ended up as bad as it did. 

post #91 of 98
Quote:
Originally Posted by CueInCO View Post

Quote:
Originally Posted by DaveOmak View Post

I have canned potatoes, carrots, meats etc.... when hunting or fishing trips came along, everything was cooked... just needed heating and dinner was done in 5 minutes....


I guess the advantage in this case was that you could make the potato salad straight out of the can/jar without having to re-cook or re-heat the potatoes. It also would explain how the situation ended up as bad as it did. 

I'm lost.... what does that mean...
post #92 of 98


Well, one person is dead and and as of yesterday 12 were still hospitalized. In my book, that counts as a bad situation. It's only a guess but I'd figure that if you had started with raw potatoes and cooked them in order to make the potato salad, the event may not have occurred. 

post #93 of 98
Quote:
Originally Posted by CueInCO View Post


Well, one person is dead and and as of yesterday 12 were still hospitalized. In my book, that counts as a bad situation. It's only a guess but I'd figure that if you had started with raw potatoes and cooked them in order to make the potato salad, the event may not have occurred. 

Did they use home canned potatoes ????
post #94 of 98


Yes. They used home-canned potatoes to make the potato salad. That's what's being blamed.  Hence, the link above. 

 http://www.foodsafetynews.com/2015/04/home-canned-potatoes-served-at-church-potluck-probably-caused-botulism-outbreak/#.VUD8yc55ras

 

 

post #95 of 98
Just goes to show you...... Treat the possibility of botulism with respect..... Do ALL you can do to be safety concise and follow directions.... If they didn't get the pressure cooker up to pressure and temp, including taking into account altitude, they made a very serious mistake....
Some folks think the guidelines the USDA puts out are "fear mongering"....
post #96 of 98
Quote:
Originally Posted by DaveOmak View Post

Just goes to show you...... Treat the possibility of botulism with respect..... Do ALL you can do to be safety concise and follow directions.... If they didn't get the pressure cooker up to pressure and temp, including taking into account altitude, they made a very serious mistake....
Some folks think the guidelines the USDA puts out are "fear mongering"....

 

Ya think maybe they did a bath instead of a pressure cook?

post #97 of 98
Quote:
Originally Posted by Foamheart View Post

Quote:
Originally Posted by DaveOmak View Post

Just goes to show you...... Treat the possibility of botulism with respect..... Do ALL you can do to be safety concise and follow directions.... If they didn't get the pressure cooker up to pressure and temp, including taking into account altitude, they made a very serious mistake....

Some folks think the guidelines the USDA puts out are "fear mongering"....

Ya think maybe they did a bath instead of a pressure cook?

They could have.... or their pressure gauge wasn't calibrated... or they didn't allow for elevation... or they reduced the time at 250 deg F... OR.... or .......

The recipe I read a bit ago said, "pre boil the spuds and hot pack them"....

I think you can water bath them but the time to hold at a boil is something like 12 hours.....

Kind of like the pasteurizing tables I put up.... long time at low temp give the results of high temp short time....

The USDA has taken many steps to verify all this stuff so food is safe....
post #98 of 98

The sad thing is, someone thought everything was "okay" but never had any idea that they'd be killing somebody. It's just a very sad situation. Food safety isn't something to screw around with. You may kill yourself, which maybe is okay, but how do you explain killing your kids or grandkids, or someone else that trusted you. It just sucks. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food Safety
SmokingMeatForums.com › Forums › Community › Food Safety › Botsulism: Just cursious about the safety always preached.