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Infantis Pattern 1080 Salmonella
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7579
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I read that article last week and it scared the beejeebus out of me. Makes me not want to order poultry from any restaurant.
Good instant-read thermometer
Good sanitary conditions in the kitchen and by the smoker/grill.
Anti-salmonella methods I use:- use disposable gloves when handling any poultry
- wipe down the counters afterward with antibacterial cleaners
- the plastic cutting board goes directly into the dishwasher. Then it gets a good scrubbing with a brush and antibacterial cleaner to get anything out of the cracks/cuts, gets well-rinsed and put away.
- the sharp knives get dropped into the sink containing hot soapy water for a thorough cleaning especially where the blade meets the handle.
- the Thermapen gets cleaned between temp checks below 160-165°
As many have said here before, salmonella is like kryptonite.
KathrynLast edited by fzxdoc; November 8, 2021, 08:18 AM.
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Steve R. I had a chicken sandwich from Zaxby's last week that had an off texture in the middle making me think that even though it wasn't pink, maybe it needed another minute in the fryer. I've never seen that with their chicken fingers, which I usually get on a salad. I waited to get sick but thankfully never did.
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If everyone handled all raw meat properly and cooked it properly, nobody gets sick.
RobertC numerous people have gotten sick with Salmonella whereby the only poultry product in the house was raw pet food....what happen there?
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fzxdoc nope, they had the sero-type of the pet food
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Given the serotype of the pet food they either were so poor they actually ate it (sad...) or they fed their pet, then didn't sanitize surfaces/wash their hands and prepared food for themselves that was eaten raw, e.g. a salad. Or cooked to a low temp, same issue.
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Pet food is served raw, hence the no tolerance for contamination there. I'd rather hope that people cook their chicken, which will kill the salmonella, eliminating the risk. Would it be nice to have no contamination allowed on chicken meant for us? Sure. But you're not getting your $1.99/lb chicken then.
You can freak yourself out all the time reading stuff like this but if you follow basic food safety protocols, it's just not a big issue. The larger problem is when things like lettuce are contaminated because we *don't* cook that.Last edited by rickgregory; November 8, 2021, 10:52 AM.
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I agree with you on the personal responsibility aspect. But what about when someone else is cooking your food? This doesn't worry me at all when I'm cooking at home, because I just assume that the raw poultry is contaminated and proceed accordingly.
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Steve R. - so, that's harder but it's why we now have clear food safety stickers in the window of ever restaurant here. Ironically, driven by a friend of mine who as a child was one of those hospitalized in the 1993 Jack In the Box e.coli outbreak (https://en.wikipedia.org/wiki/1993_J..._coli_outbreak)
Every restaurant in the county has to display these and they're very clear https://kingcounty.gov/depts/health/...em/food-safety
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(for the second link above, click on the first item in the FAQ to see the image)
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Club Member
- May 2018
- 1762
- Northern Illinois / Southern Wisconsin
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Weber Kettle 22; Broil King Signet; OKJ Bronco
As I understand it, salmonella-free raw chicken would be impossible, It naturally occurs in chicken.
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I’m a big proponent of irradiated foods. I know that alarms some people, but I worked with radioactive materials for years. With the proper procedures and facilities you can sterilize a truck load of frozen chicken at a time. It’s the same with all the produce we import.
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"Several European countries have dramatically reduced salmonella in poultry by combating it on the farms where chickens are raised. But over the past 25 years, the U.S. has failed to bring down the incidence of salmonella food poisoning — even as the rates for E. coli and other bacteria have fallen dramatically."
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Originally posted by RobertC View Post"Several European countries have dramatically reduced salmonella in poultry by combating it on the farms where chickens are raised. But over the past 25 years, the U.S. has failed to bring down the incidence of salmonella food poisoning — even as the rates for E. coli and other bacteria have fallen dramatically."
In other words, we CAN do this. But it will likely increase prices and it will only reduce salmonella, not eliminate it, so people still need to do the common sense food safety steps.
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Originally posted by rickgregory View PostBut limiting antibiotics means the conditions must be much more sanitary... and likely less crowded.
And, while people do need to follow food safety rules, it's kinda hard to predicate public and private safety on the perfect behavior of others. When my daughter was learning to drive at age 16 or 17, it would have been tough to rely on her perfect behavior to ensure her safety; I really did appreciate that we had a car with safety features just in case. It would be good if there were safety margins in the food we consume, too, so that not everyone needs to be perfect all of the time.Last edited by RobertC; November 9, 2021, 07:57 AM.
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Hm... so I missed the antibiotic resistant issue. I think the worst part about this is that no one in the government has legal authority to impose a solution. And, while I think zero incidence is unlikely, there are ways to control it (vaccination of the chickens, less antibiotics (which increase resistance) and, yes, irradiation of butchered chickens.
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