Hunters Beware! Health Risk Parisite found in meat

Kill Joy

A parisite found in meat called Toxoplasmed which causes "Toxoplasmosis:eek:. Showed present in Chickens, Pigs, Sheep, and Deer. Handling consume raw uncooked meat from infected animals. Cook temp for deer is 63degrees C, and for Wildgame 71degrees C. So have to be carefull with prep wash hands before and after clean all tools and surfaces before and after. With season not long more to open just wanted to say read this today. Does any one know anything more about this our have info?

Kill Joy.

BryanL

more of a problem with wild boar in mainland europe

bazza888

I wouldnt worry about it,its common sense to cook meat properly clen all utensil chopping boards and hands that touch raw meat,id say ud get it from a cat quicker from its poo ie cleaning a litter tray.

Kill Joy

Read that in 2004 alone in Ireland 171 cases infected people. This year figures?. I know that Cats carry it in there stools.

Cass

My sister used to work in a restaurant and was told by the health and safety crowd that all meat must be cooked at a temp exceeding 65 degrees C until cooked through. Apparently all harmful bacterial and other agents are killed at this (and higher) temps.

As the lads said though, proper cleaning rituals and basic common sense towards handling should avoid all pitfalls.

bazza888

i dont think 171 is a high ammount of people if you consider how many people eat the types of meat the op describe alot of times in a year,any meat not cooked or handled right can cause illness.

Tackleberrywho

ezridax wrote: »

My sister used to work in a restaurant and was told by the health and safety crowd that all meat must be cooked at a temp exceeding 65 degrees C until cooked through. Apparently all harmful bacterial and other agents are killed at this (and higher) temps.

As the lads said though, proper cleaning rituals and basic common sense towards handling should avoid all pitfalls.

I worked in McDonalds in a previous life, 89degs was there Min for food

natdog

Tackleberrywho wrote: »

I worked in McDonalds in a previous life, 89degs was there Min for food

i dont think you could call that food:D

ferrete

well a mate of mine who has a brother a chef recons its 75

bang2

Cooking
Q. What temperature should I be cooking my food to?

To ensure that food is cooked thoroughly, the core temperature should be brought to 75°C or equivalent e.g. 70°C for 2 minutes at the core of the food, which will kill any bacteria present. The core is taken as the thickest part of the food. Invest in a good food thermometer for this purpose.

Q. What do I consider when cooking steaks and burgers?

Steak/beef joints can be cooked to preference and so some of the juices may still be present when the meat is cooked “rare”. This is because bacteria are only present on the surface of the meat and will be destroyed once the outside of the meat is seared.

However, minced beef such as burgers, or rolled joints, must be cooked to a core temperature of 75°C or equivalent e.g. 70°C for 2 minutes at the core of the food. This is because bacteria which are usually present on the external surfaces of meat joints can be redistributed throughout the inside of the burger on mincing/rolling.


Reheating
Q. Can I reheat leftover food?

Yes. Leftovers should be used within 2 days and stored in the fridge at between 0-5°C during this time. They can be reheated as long as they are heated to 70°C or higher. Food should be very hot and steaming before it is served. It is important when reheating stews and casseroles that the liquid boils for around 3-5 minutes to ensure the pieces of meat are completely heated through. Leftovers should only be reheated once.

Bang2

Tackleberrywho

bang2 wrote: »

Cooking
Q. What temperature should I be cooking my food to?

To ensure that food is cooked thoroughly, the core temperature should be brought to 75°C or equivalent e.g. 70°C for 2 minutes at the core of the food, which will kill any bacteria present. The core is taken as the thickest part of the food. Invest in a good food thermometer for this purpose.

Q. What do I consider when cooking steaks and burgers?

Steak/beef joints can be cooked to preference and so some of the juices may still be present when the meat is cooked “rare”. This is because bacteria are only present on the surface of the meat and will be destroyed once the outside of the meat is seared.

However, minced beef such as burgers, or rolled joints, must be cooked to a core temperature of 75°C or equivalent e.g. 70°C for 2 minutes at the core of the food. This is because bacteria which are usually present on the external surfaces of meat joints can be redistributed throughout the inside of the burger on mincing/rolling.


Reheating
Q. Can I reheat leftover food?

Yes. Leftovers should be used within 2 days and stored in the fridge at between 0-5°C during this time. They can be reheated as long as they are heated to 70°C or higher. Food should be very hot and steaming before it is served. It is important when reheating stews and casseroles that the liquid boils for around 3-5 minutes to ensure the pieces of meat are completely heated through. Leftovers should only be reheated once.

Bang2

McDonalds must have just wanted to Nuke the Burgers

It was very long ago that I worked there thank god.

I'm just after having a very tasty Ribeye 21day hung Steak bought in tesco, Irish Angus from a farm in the republic of Ireland.

I cooked it for ~15 mins and it was so soft and tender (with wild mushrooms)

No bacteria except friendly bacteria for me