Imagine What They Will Do When Trump Wins

Not to worry, the CDC will be under new management soon. Maybe they can get a job and McDonalds.

You could swap all the doorknobs in the US and well over half of them would test positive for E Coli, campylobacter, coccidia or any number of food borne bacteria. Easy. The thing is, that until it gets in significant concentrations, the bacteria are easily destroyed in our bodies by our good gut bacteria or our immune systems. It is only when the concentration of bad bacteria is enough that it overwhelms the good bacteria/immune system. As always, folks that have weakened immune systems are more susceptible. At any rate, it takes some significant event (like a gut rupture or a fecal splatter on a food prep surface and then to not be properly cooked and/come in contact with a ready to eat food like produce) for E Coli and other food borne pathogens to be in enough numbers to cause illness, and so all the more for a full blown outbreak. (I worked thirty years in retail meat and have been through quite a few food safety trainings). Once I learned all this I became suspicious that all the food borne illness outbreaks are for a purpose. In the 90’s there were numerous of them, with all the attendant media hype. Then it became USDA regs that if you only sold ground beef from chubs from federally inspected plants, then as a retailer you had no liability if someone got sick from your ground beef, BUT if you sold ground beef made from shop trim-even though the shop trim came from primals from federally inspected plants-then you as the retailer had the liability. Out of this came the requirement that the grinding equipment had to be cleaned following each batch and the cleaning logged-very cumbersome, and especially if you’re grinding several times a day and your grinder is in the cooler to boot, a bit overkill and a labor-eater for sure. That though, is why grocery store-and most restaurant-ground beef tastes like cardboard. Because it comes coarse ground in chubs from a federally inspected packer-who buys canner and cutter quality (basically old milk cows or breeder cows that aren’t producing) and it has very little flavor. Retailers are either forced to live with it and sell crappy ground beef, or take the risk of the liability if there is ever a food borne illness from their store. We raised our own beef for quite a while, and now we only by locker beef from a known grower and packer. If we are forced to buy ground beef from a grocery store, I always go to the service counter (never the prepack) and ask if they use “shop grind” or if they grind chubs. If they grind chubs we don’t buy. If they just go “huh?”, we don’t buy. Anyway, my wife found some video from someone probably about a year ago where they were exposing how food borne illness outbreaks were gray terror, perpetrated by GUESS WHO? for the purpose of destroying the food supply. The whole thing made perfect sense, but to backtrack and source that video, good luck.