I mean, false equivalency, don’t you think? I have yet to meet an enjoyer of medium-rare chicken, probably because the Salmonella or Listeria already took them out
Right. You can get away with it in beef because the pathogens for that are on the surface. As long as the outside is cooked, it’s technically safe to eat. (This does not apply to ground beef, which is all mixed up).
Chicken and pork have pathogens throughout the meat. They must be cooked all the way through.
Technically false. Taenia saginata (beef tapeworm) embeds itself in a cystic form in the skeletal muscle of cattle and is transmitted to humans through consumption of undercooked, contaminated beef. Not very common in North America, and relatively easy to catch during inspection, but youre wrong that undercooked beef is safe to eat, strictly from technical standpoint.
Also, can you provide evidence of your claim that pathogens only infect the ‘surface’ of beef, but penetrate chicken and pork?
That being said, I will always order beef tartare from a reputable restaurant if it’s offered. yolo
First, let’s talk about what’s dangerous. A few types of bacteria in particular are responsible for most foodborne illness: Salmonella, Escherichia coli, and Campylobacter jejuni. Salmonella, a resilient group of bacteria that is most commonly found in poultry and eggs, is ingested by chickens, and then contaminates their muscle tissue, intestines, and ovaries. Salmonella can migrate into the muscle of chickens, meaning that they are contaminated not just on the surface but also inside the meat. Escherichia coli is a general group of bacteria that reside in the intestines of many animals, including humans. But if ingested, some strains of E. coli can wreak havoc. Campylobacter jejuni is a spiral-shaped bacteria that causes one of the most common diarrheal illnesses in humans in America.
(Edit: emphasis added above)
This may not be true with techniques like blade tenderization. That can transfer pathogens from the surface to the internals.
Taenia saginata will die in only 5 minutes at 56C, which is quite a low temp even for sous vide. In fact, most beef jerky recipes will typically set the dehydrator’s temperature higher than that. It’s typical that slightly lower temps will work if it’s done for longer–jerky and sous vide usually takes several hours–but I don’t have a chart handy for taenia saginata specifically.
Lord have mercy on folks cooking their chicken to 400 F. Those birds will come out as dry as the sands of the Sahara.
https://youtu.be/hzMzFGgmQOc?t=285
“well done steaks. if I see a speck of red, it’s going back. you better cook my food”.
Signed, a well done meat enjoyer.
I mean, false equivalency, don’t you think? I have yet to meet an enjoyer of medium-rare chicken, probably because the Salmonella or Listeria already took them out
Right. You can get away with it in beef because the pathogens for that are on the surface. As long as the outside is cooked, it’s technically safe to eat. (This does not apply to ground beef, which is all mixed up).
Chicken and pork have pathogens throughout the meat. They must be cooked all the way through.
Technically false. Taenia saginata (beef tapeworm) embeds itself in a cystic form in the skeletal muscle of cattle and is transmitted to humans through consumption of undercooked, contaminated beef. Not very common in North America, and relatively easy to catch during inspection, but youre wrong that undercooked beef is safe to eat, strictly from technical standpoint.
Also, can you provide evidence of your claim that pathogens only infect the ‘surface’ of beef, but penetrate chicken and pork?
That being said, I will always order beef tartare from a reputable restaurant if it’s offered. yolo
It’s commonly known among sous vide cooking. The internal temp for sous vide beef is often <60C, and that makes some people nervous. However:
https://www.americastestkitchen.com/articles/1131-is-sous-vide-safe
(Edit: emphasis added above)
This may not be true with techniques like blade tenderization. That can transfer pathogens from the surface to the internals.
Taenia saginata will die in only 5 minutes at 56C, which is quite a low temp even for sous vide. In fact, most beef jerky recipes will typically set the dehydrator’s temperature higher than that. It’s typical that slightly lower temps will work if it’s done for longer–jerky and sous vide usually takes several hours–but I don’t have a chart handy for taenia saginata specifically.
Fascinating! Thank you for being informative. Truly appreciate it.
Yes that is about 2.5 times the recommended safe temp. I am not going the math though.
Only ~40% higher - make sure to use absolute units when taking a ratio of temperatures.