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Coli Is Sneaking Into Our Forbidden Snack","publishDate":1469736584,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Flour seems innocuous. We've long been warned to wash our hands after handling chicken, and to cook our hamburgers well. We wash lettuce that came straight from the field. But really, flour?\u003c/p>\n\u003cp>This week, the Centers for Disease Control and Prevention reminded everyone that flour is, in fact, a raw, uncooked food, just like those fresh greens. Yes, it can make you sick.\u003c/p>\n\u003cp>The agency \u003ca href=\"http://www.cdc.gov/ecoli/2016/o121-06-16/index.html\">announced\u003c/a> that 46 people, so far, have been sickened by E. coli that apparently contaminated flour sold by General Mills. The first case was reported seven months ago, and the outbreak continues. Tests haven't actually detected disease-causing E. coli in the company's products, but General Mills has recalled the batches of flour that included packages sold to people who got sick.\u003c/p>\n\u003cp>But how does flour become contaminated in the first place?\u003c/p>\n\u003cfigure id=\"attachment_111068\" class=\"wp-caption aligncenter\" style=\"max-width: 3430px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a.jpg\" alt=\"A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside.\" width=\"3430\" height=\"1929\" class=\"size-full wp-image-111068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a.jpg 3430w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-960x540.jpg 960w\" sizes=\"(max-width: 3430px) 100vw, 3430px\">\u003cfigcaption class=\"wp-caption-text\">A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside. \u003ccite>(Courtesy of AIB International)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.ndsu.edu/vetandmicro/people/faculty/research-faculty/charlene-wolf-hall\">Charlene Wolf-Hall\u003c/a>, a food microbiologist who is currently vice provost at North Dakota State University, says it could happen almost anywhere from wheat field to flour mill. The prime suspects are wild creatures that carry E. coli or salmonella. \"It could be bugs, it could be birds, it could be rodents, it could be people with their hands — you just don't really know what the source is,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Scientists have \u003ca href=\"http://aem.asm.org/content/81/3/1101\">found\u003c/a> that the wind can carry disease-causing bacteria from cattle feedlots to fields nearby.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ag.ndsu.edu/plantsciences/people/faculty/manthey\">Frank Manthey\u003c/a>, a specialist on wheat at North Dakota State University, says wheat is especially vulnerable after harvest. \"All animals want to eat it. It's good food,\" he says. Wheat is usually stored in animal-proof bins, but during busy harvest times, it may end up sitting outside for a while, where animals can more easily get to it.\u003c/p>\n\u003cp>Wheat is cleaned before milling, but that doesn't kill bacteria. In fact, according to Wolf-Hall, bacteria that might have been on just a few contaminated kernels of grain can spread more widely when they're ground up into flour. And \"the wheat bran is actually going to have a lot more than the flour,\" Wolf-Hall says, because the outer surface of the wheat kernels are more likely to be contaminated.\u003c/p>\n\u003cp>Applying heat could kill the bacteria, but doing so would be \"challenging and expensive,\" says Wolf-Hall. According to Stephanie Lopez, vice president of Food Safety Services for AIB International, using heat also can \"impact the functionality of the flour, which affects end-product quality for baked goods.\" Irradiation would also eliminate bacteria, but companies have been unwilling to adopt it for fear of consumer resistance.\u003c/p>\n\u003cp>One small flour producer, Ardent Mills, sells a special \u003ca href=\"http://www.ardentmills.com/uploads/Ardent_Mills_SafeGuard.pdf\">version\u003c/a> of flour that's been treated using a \"proprietary, all-natural\" process to get rid of bacteria, but the company isn't revealing how that process works. In a statement, Ardent Mills told The Salt that its \"SafeGuard\" flour is only a small part of its business. It's primarily intended for companies that use flour in ready-to-use products such as cookie dough ice cream or refrigerated cookie dough.\u003c/p>\n\u003cp>All of which means that you should think of raw flour more like unwashed raw vegetables than, say, pasteurized milk. It needs to be cooked before you eat it.\u003c/p>\n\u003cp>That's how we normally consume flour, of course. Which is why disease outbreaks linked to flour are relatively uncommon. The one that attracted the most attention \u003ca href=\"http://www.cdc.gov/ecoli/2009/cookie-dough-6-30-2009.html\">occurred\u003c/a> in 2009, when raw, prepackaged cookie dough sickened 72 people. Most of the people who got sick were teenagers or children and 71 percent were female, perhaps reflecting the demographic composition of America's cookie-makers — or cookie dough tasters. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Most people know not to eat raw cookie dough. But now it's serious: 46 people have now been sickened with E. coli-tainted flour. Here's how contamination might be occurring.","status":"publish","parent":0,"modified":1469736584,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":648},"headData":{"title":"Cookie Dough Blues: How E. Coli Is Sneaking Into Our Forbidden Snack | KQED","description":"Most people know not to eat raw cookie dough. But now it's serious: 46 people have now been sickened with E. coli-tainted flour. Here's how contamination might be occurring.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"111066 http://ww2.kqed.org/bayareabites/?p=111066","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/28/cookie-dough-blues-how-e-coli-is-sneaking-into-our-forbidden-snack/","disqusTitle":"Cookie Dough Blues: How E. Coli Is Sneaking Into Our Forbidden Snack","nprImageCredit":"Larry Crowe","nprByline":"Dan Charles, NPR Food","nprImageAgency":"AP","nprStoryId":"487640358","nprApiLink":"http://api.npr.org/query?id=487640358&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/07/28/487640358/cookie-dough-blues-how-e-coli-is-sneaking-into-our-forbidden-snack?ft=nprml&f=487640358","nprRetrievedStory":"1","nprPubDate":"Thu, 28 Jul 2016 13:53:00 -0400","nprStoryDate":"Thu, 28 Jul 2016 13:45:00 -0400","nprLastModifiedDate":"Thu, 28 Jul 2016 13:53:44 -0400","path":"/bayareabites/111066/cookie-dough-blues-how-e-coli-is-sneaking-into-our-forbidden-snack","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Flour seems innocuous. We've long been warned to wash our hands after handling chicken, and to cook our hamburgers well. We wash lettuce that came straight from the field. But really, flour?\u003c/p>\n\u003cp>This week, the Centers for Disease Control and Prevention reminded everyone that flour is, in fact, a raw, uncooked food, just like those fresh greens. Yes, it can make you sick.\u003c/p>\n\u003cp>The agency \u003ca href=\"http://www.cdc.gov/ecoli/2016/o121-06-16/index.html\">announced\u003c/a> that 46 people, so far, have been sickened by E. coli that apparently contaminated flour sold by General Mills. The first case was reported seven months ago, and the outbreak continues. Tests haven't actually detected disease-causing E. coli in the company's products, but General Mills has recalled the batches of flour that included packages sold to people who got sick.\u003c/p>\n\u003cp>But how does flour become contaminated in the first place?\u003c/p>\n\u003cfigure id=\"attachment_111068\" class=\"wp-caption aligncenter\" style=\"max-width: 3430px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a.jpg\" alt=\"A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside.\" width=\"3430\" height=\"1929\" class=\"size-full wp-image-111068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a.jpg 3430w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-960x540.jpg 960w\" sizes=\"(max-width: 3430px) 100vw, 3430px\">\u003cfigcaption class=\"wp-caption-text\">A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside. \u003ccite>(Courtesy of AIB International)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.ndsu.edu/vetandmicro/people/faculty/research-faculty/charlene-wolf-hall\">Charlene Wolf-Hall\u003c/a>, a food microbiologist who is currently vice provost at North Dakota State University, says it could happen almost anywhere from wheat field to flour mill. The prime suspects are wild creatures that carry E. coli or salmonella. \"It could be bugs, it could be birds, it could be rodents, it could be people with their hands — you just don't really know what the source is,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Scientists have \u003ca href=\"http://aem.asm.org/content/81/3/1101\">found\u003c/a> that the wind can carry disease-causing bacteria from cattle feedlots to fields nearby.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ag.ndsu.edu/plantsciences/people/faculty/manthey\">Frank Manthey\u003c/a>, a specialist on wheat at North Dakota State University, says wheat is especially vulnerable after harvest. \"All animals want to eat it. It's good food,\" he says. Wheat is usually stored in animal-proof bins, but during busy harvest times, it may end up sitting outside for a while, where animals can more easily get to it.\u003c/p>\n\u003cp>Wheat is cleaned before milling, but that doesn't kill bacteria. In fact, according to Wolf-Hall, bacteria that might have been on just a few contaminated kernels of grain can spread more widely when they're ground up into flour. And \"the wheat bran is actually going to have a lot more than the flour,\" Wolf-Hall says, because the outer surface of the wheat kernels are more likely to be contaminated.\u003c/p>\n\u003cp>Applying heat could kill the bacteria, but doing so would be \"challenging and expensive,\" says Wolf-Hall. According to Stephanie Lopez, vice president of Food Safety Services for AIB International, using heat also can \"impact the functionality of the flour, which affects end-product quality for baked goods.\" Irradiation would also eliminate bacteria, but companies have been unwilling to adopt it for fear of consumer resistance.\u003c/p>\n\u003cp>One small flour producer, Ardent Mills, sells a special \u003ca href=\"http://www.ardentmills.com/uploads/Ardent_Mills_SafeGuard.pdf\">version\u003c/a> of flour that's been treated using a \"proprietary, all-natural\" process to get rid of bacteria, but the company isn't revealing how that process works. In a statement, Ardent Mills told The Salt that its \"SafeGuard\" flour is only a small part of its business. It's primarily intended for companies that use flour in ready-to-use products such as cookie dough ice cream or refrigerated cookie dough.\u003c/p>\n\u003cp>All of which means that you should think of raw flour more like unwashed raw vegetables than, say, pasteurized milk. It needs to be cooked before you eat it.\u003c/p>\n\u003cp>That's how we normally consume flour, of course. Which is why disease outbreaks linked to flour are relatively uncommon. The one that attracted the most attention \u003ca href=\"http://www.cdc.gov/ecoli/2009/cookie-dough-6-30-2009.html\">occurred\u003c/a> in 2009, when raw, prepackaged cookie dough sickened 72 people. Most of the people who got sick were teenagers or children and 71 percent were female, perhaps reflecting the demographic composition of America's cookie-makers — or cookie dough tasters. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111066/cookie-dough-blues-how-e-coli-is-sneaking-into-our-forbidden-snack","authors":["byline_bayareabites_111066"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_2035"],"tags":["bayareabites_4289","bayareabites_11544","bayareabites_15545"],"featImg":"bayareabites_111067","label":"bayareabites"},"bayareabites_109671":{"type":"posts","id":"bayareabites_109671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109671","score":null,"sort":[1463841087000]},"guestAuthors":[],"slug":"new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions","title":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions","publishDate":1463841087,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Mechanically tenderized meat — which has been punctured with needles to break down the muscle fibers and make it easier to chew — has a greater chance of being contaminated and making you sick.","status":"publish","parent":0,"modified":1463841199,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":632},"headData":{"title":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions | KQED","description":"Mechanically tenderized meat — which has been punctured with needles to break down the muscle fibers and make it easier to chew — has a greater chance of being contaminated and making you sick.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109671 http://ww2.kqed.org/bayareabites/?p=109671","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/21/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions/","disqusTitle":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions","source":"Labeling and Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprByline":"Lydia Zuraw, Kaiser Health News at NPR Food","nprImageAgency":"Lydia Zuraw/KHN for NPR","nprStoryId":"478859242","nprApiLink":"http://api.npr.org/query?id=478859242&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/20/478859242/new-labels-warn-that-a-tender-steak-could-be-a-little-dangerous?ft=nprml&f=478859242","nprRetrievedStory":"1","nprPubDate":"Fri, 20 May 2016 16:39:00 -0400","nprStoryDate":"Fri, 20 May 2016 15:25:00 -0400","nprLastModifiedDate":"Fri, 20 May 2016 16:39:50 -0400","path":"/bayareabites/109671/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109671/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions","authors":["byline_bayareabites_109671"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_12555","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_4289","bayareabites_11544","bayareabites_10774","bayareabites_243","bayareabites_753","bayareabites_15472","bayareabites_11808"],"featImg":"bayareabites_109672","label":"source_bayareabites_109671"},"bayareabites_70285":{"type":"posts","id":"bayareabites_70285","meta":{"index":"posts_1591205157","site":"bayareabites","id":"70285","score":null,"sort":[1379365859000]},"guestAuthors":[],"slug":"cdc-deadliest-drug-resistance-comes-from-hospitals-not-farms","title":"CDC: Deadliest Drug Resistance Comes From Hospitals, Not Farms ","publishDate":1379365859,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_70290\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2.jpg\" alt=\"These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/16/223109560/cdc-deadliest-drug-resistance-comes-from-hospitals-not-farms\">The Salt at NPR Food\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Here at The Salt, we've been following the controversies that surround antibiotic use on the farm. Farmers give these drugs to chickens, swine and beef cattle, either to keep the animals healthy or to make them grow faster. Critics \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">say\u003c/a> it's contributing to an epidemic of drug-resistant bacteria not just on the farm, but among people, too.\u003c/p>\n\u003cp>Today, the Centers for Disease Control and Prevention released a \u003ca href=\"http://www.cdc.gov/drugresistance/threat-report-2013/\">report\u003c/a> on that epidemic. For the first time, the agency came up with a ranking of the threats posed by different drug-resistance microbes, listing them as \"urgent,\" \"serious,\" and \"concerning.\"\u003c/p>\n\u003cp>And where in this ranking did farm-related antibiotic resistance fall? Not at the top, certainly. According to the CDC, the most urgent threats are posed by antibiotic-resistant infections that have emerged in hospitals, as a result of heavy antibiotic use there. These include infections with \u003cem>Klebsiella\u003c/em> and \u003cem>E.coli\u003c/em> bacteria that are resistant to every known antibiotic, as well as \u003ca href=\"http://www.npr.org/blogs/health/2012/08/10/158464908/gonorrhea-evades-antibiotics-leaving-only-one-drug-to-treat-disease\">drug-resistant gonorrhea\u003c/a>.\u003c/p>\n\u003cp>\"Right now, the most acute problem is in hospitals,\" said Tom Frieden, the CDC's director, in a conference call with reporters. \"The most resistant organisms in hospitals are emerging in those settings because of poor anti-microbial stewardship among humans.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"That having been said,\" he continued, \"any widespread use of antimicrobials increases the risk\" that resistance to those drugs will spread. The report lists in its \"serious threat\" category several kinds of bacteria — notably salmonella and \u003cem>Campylobacter\u003c/em> — that \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177601237/in-meat-tests-more-evidence-of-human-illness-tied-to-farm-antibiotics\">have become resistant\u003c/a> to drugs that are widely used on the farm, as well as in hospitals. And the report includes a \u003ca href=\"http://www.cdc.gov/drugresistance/threat-report-2013/pdf/ar-threats-2013-508.pdf#page=14\">graphic\u003c/a> that clearly connects antibiotic use on animals drug-resistant infections in humans.\u003c/p>\n\u003cp>Critics of antibiotic use on the farm had mixed reactions to the report. The Center for Science in the Public Interest sounded disappointed, \u003ca href=\"http://www.cspinet.org/new/201309161.html\">saying\u003c/a> that the CDC \"missed an opportunity\" to issue clear recommendations on reducing reduce antibiotic use in animal production.\u003c/p>\n\u003cp>Two other groups — the Pew Campaign on Human Health and Industrial Farming and the \u003ca href=\"http://switchboard.nrdc.org/blogs/ccordova/where_superbugs_come_from_cdc.html\">Natural Resources Defense Council\u003c/a> — praised the report for clearly stating that drug use on the farm adds to the problem of antibiotic resistance, even if it may not be the most important cause of that problem. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The agency said that the most problematic resistant bacteria are emerging in hospitals. But it also called bacteria that have become resistant to drugs used on the farm a \"serious threat.\"","status":"publish","parent":0,"modified":1379365859,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":416},"headData":{"title":"CDC: Deadliest Drug Resistance Comes From Hospitals, Not Farms | KQED","description":"The agency said that the most problematic resistant bacteria are emerging in hospitals. But it also called bacteria that have become resistant to drugs used on the farm a "serious threat."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"70285 http://blogs.kqed.org/bayareabites/?p=70285","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/16/cdc-deadliest-drug-resistance-comes-from-hospitals-not-farms/","disqusTitle":"CDC: Deadliest Drug Resistance Comes From Hospitals, Not Farms ","nprByline":"Dan Charles","nprStoryId":"223109560","nprApiLink":"http://api.npr.org/query?id=223109560&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/09/16/223109560/cdc-deadliest-drug-resistance-comes-from-hospitals-not-farms?ft=3&f=223109560","nprRetrievedStory":"1","nprPubDate":"Mon, 16 Sep 2013 16:36:00 -0400","nprStoryDate":"Mon, 16 Sep 2013 16:36:00 -0400","nprLastModifiedDate":"Mon, 16 Sep 2013 16:36:50 -0400","path":"/bayareabites/70285/cdc-deadliest-drug-resistance-comes-from-hospitals-not-farms","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70290\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2.jpg\" alt=\"These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/16/223109560/cdc-deadliest-drug-resistance-comes-from-hospitals-not-farms\">The Salt at NPR Food\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Here at The Salt, we've been following the controversies that surround antibiotic use on the farm. Farmers give these drugs to chickens, swine and beef cattle, either to keep the animals healthy or to make them grow faster. Critics \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">say\u003c/a> it's contributing to an epidemic of drug-resistant bacteria not just on the farm, but among people, too.\u003c/p>\n\u003cp>Today, the Centers for Disease Control and Prevention released a \u003ca href=\"http://www.cdc.gov/drugresistance/threat-report-2013/\">report\u003c/a> on that epidemic. For the first time, the agency came up with a ranking of the threats posed by different drug-resistance microbes, listing them as \"urgent,\" \"serious,\" and \"concerning.\"\u003c/p>\n\u003cp>And where in this ranking did farm-related antibiotic resistance fall? Not at the top, certainly. According to the CDC, the most urgent threats are posed by antibiotic-resistant infections that have emerged in hospitals, as a result of heavy antibiotic use there. These include infections with \u003cem>Klebsiella\u003c/em> and \u003cem>E.coli\u003c/em> bacteria that are resistant to every known antibiotic, as well as \u003ca href=\"http://www.npr.org/blogs/health/2012/08/10/158464908/gonorrhea-evades-antibiotics-leaving-only-one-drug-to-treat-disease\">drug-resistant gonorrhea\u003c/a>.\u003c/p>\n\u003cp>\"Right now, the most acute problem is in hospitals,\" said Tom Frieden, the CDC's director, in a conference call with reporters. \"The most resistant organisms in hospitals are emerging in those settings because of poor anti-microbial stewardship among humans.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"That having been said,\" he continued, \"any widespread use of antimicrobials increases the risk\" that resistance to those drugs will spread. The report lists in its \"serious threat\" category several kinds of bacteria — notably salmonella and \u003cem>Campylobacter\u003c/em> — that \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177601237/in-meat-tests-more-evidence-of-human-illness-tied-to-farm-antibiotics\">have become resistant\u003c/a> to drugs that are widely used on the farm, as well as in hospitals. And the report includes a \u003ca href=\"http://www.cdc.gov/drugresistance/threat-report-2013/pdf/ar-threats-2013-508.pdf#page=14\">graphic\u003c/a> that clearly connects antibiotic use on animals drug-resistant infections in humans.\u003c/p>\n\u003cp>Critics of antibiotic use on the farm had mixed reactions to the report. The Center for Science in the Public Interest sounded disappointed, \u003ca href=\"http://www.cspinet.org/new/201309161.html\">saying\u003c/a> that the CDC \"missed an opportunity\" to issue clear recommendations on reducing reduce antibiotic use in animal production.\u003c/p>\n\u003cp>Two other groups — the Pew Campaign on Human Health and Industrial Farming and the \u003ca href=\"http://switchboard.nrdc.org/blogs/ccordova/where_superbugs_come_from_cdc.html\">Natural Resources Defense Council\u003c/a> — praised the report for clearly stating that drug use on the farm adds to the problem of antibiotic resistance, even if it may not be the most important cause of that problem. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/70285/cdc-deadliest-drug-resistance-comes-from-hospitals-not-farms","authors":["byline_bayareabites_70285"],"categories":["bayareabites_1874","bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_12289","bayareabites_11521","bayareabites_12400","bayareabites_10994","bayareabites_12398","bayareabites_12401","bayareabites_4289","bayareabites_1057","bayareabites_12399","bayareabites_2037"],"featImg":"bayareabites_70289","label":"bayareabites"},"bayareabites_59895":{"type":"posts","id":"bayareabites_59895","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59895","score":null,"sort":[1365797645000]},"guestAuthors":[],"slug":"bands-arent-the-only-things-that-incubate-at-music-festivals","title":"Bands Aren't The Only Things That Incubate At Music Festivals","publishDate":1365797645,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_59900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests-1024x768.jpg\" alt=\"Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England. Photo: Matt Cardy/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-59900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England.\u003cbr>Photo: Matt Cardy/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174644970/bands-aren-t-the-only-things-that-incubate-at-music-festivals\">The Salt at NPR Food\u003c/a> (4/12/13)\u003c/p>\n\u003cp>Coachella, the massive outdoor music festival that kicks off this weekend in Indio, Calif., has become an \"incubator\" not just for new bands, but for rising food entrepreneurs, according to a \u003ca href=\"http://www.mercurynews.com/music/ci_22998323/coachella-2013-presents-food-rock-stars-too\">story\u003c/a> in the\u003cem> San Jose Mercury News\u003c/em> earlier this week.\u003c/p>\n\u003cp>We here at The Salt couldn't help but chuckle at the use of the word \"incubator\" to describe the Coachella food scene. It reminded us of two recent studies out of Europe that documented how giant, multiday outdoor gatherings can also be a party site for foodborne illnesses that rock festival goers' bellies.\u003c/p>\n\u003cp>Now, to be clear, \u003ca href=\"http://www.coachella.com/\">Coachella\u003c/a> was \u003cem>not\u003c/em> among the events implicated in outbreaks of foodborne illnesses documented by either study. But other well-known bashes were — like the epic \u003ca href=\"http://www.glastonburyfestivals.co.uk/\">Glastonbury Music Festival\u003c/a> in the U.K., and the feminist-oriented \u003ca href=\"http://www.michfest.com/\">Michigan Womyn's Music Festival\u003c/a> here in the U.S.\u003c/p>\n\u003cp>Both events were named in a \u003ca href=\"http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20426\">study\u003c/a> published in the journal \u003cem>Eurosurveillance\u003c/em> that surveyed outbreak reports at massive open-air gatherings held around the world between 1980 and 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foods like vanilla pastries, coleslaw, crepes, uncooked tofu and unpasteurized milk were blamed for spreading some really bad stomach-churning buggies, including \u003cem>E. coli\u003c/em>, \u003cem>Salmonella\u003c/em>, norovirus and \u003cem>shigella, \u003c/em>as well as hepatitis A. Definitely not the kind of wild party festival attendees were planning on.\u003c/p>\n\u003cp>A second \u003ca href=\"http://www.hpa.org.uk/webc/HPAwebFile/HPAweb_C/1317138362820\">study\u003c/a>, released by England's Health Protection Agency, sheds light on how bad hygiene practices by mobile caterers can lead to disaster. Over a seven-month period, English public health inspectors gathered more than 1,600 samples of food and other items from caterers at big outdoor events. They found \"unsatisfactory\" levels of bacteria on 8 percent of food samples – \"higher than would be expected if good hygiene procedures were being followed,\" study co-author \u003ca href=\"http://www.hpa.org.uk/ProductsServices/MicrobiologyPathology/SpecialistMicrobiologyServices/FoodWaterEnvironmentalMicrobiologyServices/FWEPorton/\">Caroline Willis\u003c/a> tells The Salt via email.\u003c/p>\n\u003cp>The finding was interesting,\" writes Willis, a microbiologist with the agency, \"but not surprising, as similar results have been observed in previous studies.\" Cramped conditions and inadequate access to water are both common risk factors among mobile food vendors, she says.\u003c/p>\n\u003cp>What \u003cem>was \u003c/em>surprising, she says, was the contamination risk posed by a source that hasn't gotten much attention in the past: the security wristbands that both food vendors and attendees are often required to wear at these events. Fully 20 percent of wristbands sampled were covered with gut-busting bacteria like \u003cem>E. coli\u003c/em>.\u003c/p>\n\u003cp>It makes sense these studies came out of Europe. As the \u003cem>Eurosurveillance\u003c/em> report \u003ca href=\"http://www.eurosurveillance.org/images/dynamic/EE/V18N11/Gautret_tab1.jpg\">notes\u003c/a>, 13 out of 20 of the world's biggest music festivals last year took place on the continent. But the lessons also apply in the U.S.\u003c/p>\n\u003cp>And if you're heading out to Coachella this weekend, take heart: Tyler Skrove, who oversees food inspections at Coachella for Riverside County, Calif., tells The Salt that inspectors have never had a report of foodborne illness at the festival in the three years he's been on the job.\u003c/p>\n\u003cp>But food isn't the only source of bad tummy bugs.\u003c/p>\n\u003cp>At the \u003ca href=\"http://www.bbc.co.uk/music/festivals/glastonbury/archive/1997/\">1997 Glastonbury festival\u003c/a>, which took place on a farm, \u003cem>E.coli\u003c/em> sickened seven people. After much rain, soaked festivalgoers decided to embrace the all-encompassing mud by dunking themselves in it, Woodstock-style. Unfortunately, cattle had grazed there two days earlier, and left some contaminated presents behind.\u003c/p>\n\u003cp>Dear reader, I was one of these mud-jumping fools. I somehow avoided catching any nasties — though I did get to catch some awesome sets from Radiohead, Beck and Tori Amos. \u003c/p>\n\u003cfigure id=\"attachment_59901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud-1024x767.jpg\" alt=\"Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"As the start of Coachella this weekend reminds us, tis the season for outdoor music festivals. But great bands aren't the only things these massive, multiday gatherings can foster. Two recent studies document how such events can be breeding grounds for foodborne illnesses that rock your belly.","status":"publish","parent":0,"modified":1365797645,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":649},"headData":{"title":"Bands Aren't The Only Things That Incubate At Music Festivals | KQED","description":"As the start of Coachella this weekend reminds us, tis the season for outdoor music festivals. But great bands aren't the only things these massive, multiday gatherings can foster. Two recent studies document how such events can be breeding grounds for foodborne illnesses that rock your belly.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59895 http://blogs.kqed.org/bayareabites/?p=59895","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/12/bands-arent-the-only-things-that-incubate-at-music-festivals/","disqusTitle":"Bands Aren't The Only Things That Incubate At Music Festivals","nprByline":"Maria Godoy","nprStoryId":"174644970","nprApiLink":"http://api.npr.org/query?id=174644970&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/18/174644970/bands-aren-t-the-only-things-that-incubate-at-music-festivals?ft=3&f=174644970","nprRetrievedStory":"1","nprPubDate":"Fri, 12 Apr 2013 15:45:00 -0400","nprStoryDate":"Fri, 12 Apr 2013 14:19:00 -0400","nprLastModifiedDate":"Fri, 12 Apr 2013 15:45:16 -0400","path":"/bayareabites/59895/bands-arent-the-only-things-that-incubate-at-music-festivals","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests-1024x768.jpg\" alt=\"Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England. Photo: Matt Cardy/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-59900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England.\u003cbr>Photo: Matt Cardy/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174644970/bands-aren-t-the-only-things-that-incubate-at-music-festivals\">The Salt at NPR Food\u003c/a> (4/12/13)\u003c/p>\n\u003cp>Coachella, the massive outdoor music festival that kicks off this weekend in Indio, Calif., has become an \"incubator\" not just for new bands, but for rising food entrepreneurs, according to a \u003ca href=\"http://www.mercurynews.com/music/ci_22998323/coachella-2013-presents-food-rock-stars-too\">story\u003c/a> in the\u003cem> San Jose Mercury News\u003c/em> earlier this week.\u003c/p>\n\u003cp>We here at The Salt couldn't help but chuckle at the use of the word \"incubator\" to describe the Coachella food scene. It reminded us of two recent studies out of Europe that documented how giant, multiday outdoor gatherings can also be a party site for foodborne illnesses that rock festival goers' bellies.\u003c/p>\n\u003cp>Now, to be clear, \u003ca href=\"http://www.coachella.com/\">Coachella\u003c/a> was \u003cem>not\u003c/em> among the events implicated in outbreaks of foodborne illnesses documented by either study. But other well-known bashes were — like the epic \u003ca href=\"http://www.glastonburyfestivals.co.uk/\">Glastonbury Music Festival\u003c/a> in the U.K., and the feminist-oriented \u003ca href=\"http://www.michfest.com/\">Michigan Womyn's Music Festival\u003c/a> here in the U.S.\u003c/p>\n\u003cp>Both events were named in a \u003ca href=\"http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20426\">study\u003c/a> published in the journal \u003cem>Eurosurveillance\u003c/em> that surveyed outbreak reports at massive open-air gatherings held around the world between 1980 and 2012.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foods like vanilla pastries, coleslaw, crepes, uncooked tofu and unpasteurized milk were blamed for spreading some really bad stomach-churning buggies, including \u003cem>E. coli\u003c/em>, \u003cem>Salmonella\u003c/em>, norovirus and \u003cem>shigella, \u003c/em>as well as hepatitis A. Definitely not the kind of wild party festival attendees were planning on.\u003c/p>\n\u003cp>A second \u003ca href=\"http://www.hpa.org.uk/webc/HPAwebFile/HPAweb_C/1317138362820\">study\u003c/a>, released by England's Health Protection Agency, sheds light on how bad hygiene practices by mobile caterers can lead to disaster. Over a seven-month period, English public health inspectors gathered more than 1,600 samples of food and other items from caterers at big outdoor events. They found \"unsatisfactory\" levels of bacteria on 8 percent of food samples – \"higher than would be expected if good hygiene procedures were being followed,\" study co-author \u003ca href=\"http://www.hpa.org.uk/ProductsServices/MicrobiologyPathology/SpecialistMicrobiologyServices/FoodWaterEnvironmentalMicrobiologyServices/FWEPorton/\">Caroline Willis\u003c/a> tells The Salt via email.\u003c/p>\n\u003cp>The finding was interesting,\" writes Willis, a microbiologist with the agency, \"but not surprising, as similar results have been observed in previous studies.\" Cramped conditions and inadequate access to water are both common risk factors among mobile food vendors, she says.\u003c/p>\n\u003cp>What \u003cem>was \u003c/em>surprising, she says, was the contamination risk posed by a source that hasn't gotten much attention in the past: the security wristbands that both food vendors and attendees are often required to wear at these events. Fully 20 percent of wristbands sampled were covered with gut-busting bacteria like \u003cem>E. coli\u003c/em>.\u003c/p>\n\u003cp>It makes sense these studies came out of Europe. As the \u003cem>Eurosurveillance\u003c/em> report \u003ca href=\"http://www.eurosurveillance.org/images/dynamic/EE/V18N11/Gautret_tab1.jpg\">notes\u003c/a>, 13 out of 20 of the world's biggest music festivals last year took place on the continent. But the lessons also apply in the U.S.\u003c/p>\n\u003cp>And if you're heading out to Coachella this weekend, take heart: Tyler Skrove, who oversees food inspections at Coachella for Riverside County, Calif., tells The Salt that inspectors have never had a report of foodborne illness at the festival in the three years he's been on the job.\u003c/p>\n\u003cp>But food isn't the only source of bad tummy bugs.\u003c/p>\n\u003cp>At the \u003ca href=\"http://www.bbc.co.uk/music/festivals/glastonbury/archive/1997/\">1997 Glastonbury festival\u003c/a>, which took place on a farm, \u003cem>E.coli\u003c/em> sickened seven people. After much rain, soaked festivalgoers decided to embrace the all-encompassing mud by dunking themselves in it, Woodstock-style. Unfortunately, cattle had grazed there two days earlier, and left some contaminated presents behind.\u003c/p>\n\u003cp>Dear reader, I was one of these mud-jumping fools. I somehow avoided catching any nasties — though I did get to catch some awesome sets from Radiohead, Beck and Tori Amos. \u003c/p>\n\u003cfigure id=\"attachment_59901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud-1024x767.jpg\" alt=\"Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59895/bands-arent-the-only-things-that-incubate-at-music-festivals","authors":["byline_bayareabites_59895"],"categories":["bayareabites_50","bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_2406","bayareabites_11542","bayareabites_4289","bayareabites_11541","bayareabites_11544","bayareabites_11543","bayareabites_2037"],"featImg":"bayareabites_59896","label":"bayareabites"},"bayareabites_59521":{"type":"posts","id":"bayareabites_59521","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59521","score":null,"sort":[1365182171000]},"guestAuthors":[],"slug":"freezing-food-doesnt-kill-e-coli-and-other-germs","title":"Freezing Food Doesn't Kill E. Coli And Other Germs","publishDate":1365182171,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_59524\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\" alt=\"The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-59524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">The Salt at NPR Food\u003c/a> (4/5/13)\u003c/p>\n\u003cp>Think that freezing food kills \u003cem>E. coli\u003c/em> and other nasty microbes? Think again.\u003c/p>\n\u003cp>That's the lesson from the new \u003cem>E. coli\u003c/em> \u003ca href=\"http://www.cdc.gov/ecoli/2013/O121-03-13/index.html\">outbreak \u003c/a>caused by frozen chicken quesadillas and other snacks that has sickened 24 people in 15 states.\u003c/p>\n\u003cp>Freezing does slow down the microbes that cause food to spoil, but it's pretty much useless for killing dangerous bugs.\u003c/p>\n\u003cp>\"It actually does a pretty good job of preserving many of the pathogens and microbes that will cause problems later if thawed out,\" says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=35&ds=183\">Trevor Suslow\u003c/a>, an extension research specialist at the University of California, Davis, who studies food safety.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The strain of \u003cem>E. coli\u003c/em> — shiga toxin-producing 0121 — involved in the current outbreak hasn't been seen in frozen food before, but other pathogens have caused illness through frozen foods like pot pies, says \u003ca href=\"http://foodscience.cornell.edu/research/labs/wiedmann/m-wiedmann-bio.cfm\">Martin Wiedmann\u003c/a>, a professor of food science at Cornell University. He is working with \u003ca href=\"http://farmrich.com/\">Rich Products Corporation\u003c/a> of Buffalo, N.Y., producer of the foods involved in the outbreak, to figure out the source of the contamination.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm346633.htm\">product recall\u003c/a> first issued last week was expanded Thursday to include all food produced at the company's Waycross, Ga., plant. Its frozen snacks, cheesesteak sandwiches, and the like are sold nationwide.\u003c/p>\n\u003cp>Weidmann also wasn't surprised to hear that frozen food could harbor \u003cem>E. coli\u003c/em>. \"We store a lot of microbes in the lab,\" he says. \"The easiest way is at minus 80 degrees.\"\u003c/p>\n\u003cp>But while freezing doesn't defeat pathogens, heat will.\u003c/p>\n\u003cp>Bacteria die if they're heated to 165F. Cooking instructions on frozen food packages are designed to deliver a temperature of 165F to the coldest part of the product, according to the Grocery Manufacturers Association.\u003c/p>\n\u003cp>The foods involved in this outbreak are all meant to be cooked, not just warmed up, before they're eaten. Snacky foods like mini pizza slices and cheese steaks implicated in the outbreak are often heated in microwaves, and microwave ovens are notorious for heating food unevenly. Thus the sometimes-intricate package instructions involving turning, stirring, and waiting.\u003c/p>\n\u003cp>The median age of the people who have fallen ill is 17. It's easy to imagine a scenario where a hungry teenager briefly nukes the pizza dippers and dives in. That's not to say that's what happened in this outbreak. \"I don't mean by any stretch to imply that the consumer is at fault here,\" Wiedmann says.\u003c/p>\n\u003cp>But safe equals piping hot when it comes to frozen foods. Wiedmann says the most foolproof way to do that is to give up the convenience of the microwave and put foods that require cooking in the oven for a good hot bake.\u003c/p>\n\u003cp>\"With a frozen ready-to-cook food, I would always go with the stove, not the microwave,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"An outbreak of \u003cem>E. coli\u003c/em> in frozen pizza, cheesesteaks, and other foods makes it clear: Just because the freezer's frosty doesn't mean it can kill microbes that cause food-borne illness.","status":"publish","parent":0,"modified":1365182171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":504},"headData":{"title":"Freezing Food Doesn't Kill E. Coli And Other Germs | KQED","description":"An outbreak of E. coli in frozen pizza, cheesesteaks, and other foods makes it clear: Just because the freezer's frosty doesn't mean it can kill microbes that cause food-borne illness.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59521 http://blogs.kqed.org/bayareabites/?p=59521","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/05/freezing-food-doesnt-kill-e-coli-and-other-germs/","disqusTitle":"Freezing Food Doesn't Kill E. Coli And Other Germs","nprByline":"Nancy Shute","nprStoryId":"176242166","nprApiLink":"http://api.npr.org/query?id=176242166&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs?ft=3&f=176242166","nprRetrievedStory":"1","nprPubDate":"Fri, 05 Apr 2013 11:04:00 -0400","nprStoryDate":"Fri, 05 Apr 2013 11:01:00 -0400","nprLastModifiedDate":"Fri, 05 Apr 2013 11:04:30 -0400","path":"/bayareabites/59521/freezing-food-doesnt-kill-e-coli-and-other-germs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59524\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\" alt=\"The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-59524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">The Salt at NPR Food\u003c/a> (4/5/13)\u003c/p>\n\u003cp>Think that freezing food kills \u003cem>E. coli\u003c/em> and other nasty microbes? Think again.\u003c/p>\n\u003cp>That's the lesson from the new \u003cem>E. coli\u003c/em> \u003ca href=\"http://www.cdc.gov/ecoli/2013/O121-03-13/index.html\">outbreak \u003c/a>caused by frozen chicken quesadillas and other snacks that has sickened 24 people in 15 states.\u003c/p>\n\u003cp>Freezing does slow down the microbes that cause food to spoil, but it's pretty much useless for killing dangerous bugs.\u003c/p>\n\u003cp>\"It actually does a pretty good job of preserving many of the pathogens and microbes that will cause problems later if thawed out,\" says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=35&ds=183\">Trevor Suslow\u003c/a>, an extension research specialist at the University of California, Davis, who studies food safety.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The strain of \u003cem>E. coli\u003c/em> — shiga toxin-producing 0121 — involved in the current outbreak hasn't been seen in frozen food before, but other pathogens have caused illness through frozen foods like pot pies, says \u003ca href=\"http://foodscience.cornell.edu/research/labs/wiedmann/m-wiedmann-bio.cfm\">Martin Wiedmann\u003c/a>, a professor of food science at Cornell University. He is working with \u003ca href=\"http://farmrich.com/\">Rich Products Corporation\u003c/a> of Buffalo, N.Y., producer of the foods involved in the outbreak, to figure out the source of the contamination.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm346633.htm\">product recall\u003c/a> first issued last week was expanded Thursday to include all food produced at the company's Waycross, Ga., plant. Its frozen snacks, cheesesteak sandwiches, and the like are sold nationwide.\u003c/p>\n\u003cp>Weidmann also wasn't surprised to hear that frozen food could harbor \u003cem>E. coli\u003c/em>. \"We store a lot of microbes in the lab,\" he says. \"The easiest way is at minus 80 degrees.\"\u003c/p>\n\u003cp>But while freezing doesn't defeat pathogens, heat will.\u003c/p>\n\u003cp>Bacteria die if they're heated to 165F. Cooking instructions on frozen food packages are designed to deliver a temperature of 165F to the coldest part of the product, according to the Grocery Manufacturers Association.\u003c/p>\n\u003cp>The foods involved in this outbreak are all meant to be cooked, not just warmed up, before they're eaten. Snacky foods like mini pizza slices and cheese steaks implicated in the outbreak are often heated in microwaves, and microwave ovens are notorious for heating food unevenly. Thus the sometimes-intricate package instructions involving turning, stirring, and waiting.\u003c/p>\n\u003cp>The median age of the people who have fallen ill is 17. It's easy to imagine a scenario where a hungry teenager briefly nukes the pizza dippers and dives in. That's not to say that's what happened in this outbreak. \"I don't mean by any stretch to imply that the consumer is at fault here,\" Wiedmann says.\u003c/p>\n\u003cp>But safe equals piping hot when it comes to frozen foods. Wiedmann says the most foolproof way to do that is to give up the convenience of the microwave and put foods that require cooking in the oven for a good hot bake.\u003c/p>\n\u003cp>\"With a frozen ready-to-cook food, I would always go with the stove, not the microwave,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59521/freezing-food-doesnt-kill-e-coli-and-other-germs","authors":["byline_bayareabites_59521"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_4289","bayareabites_11499","bayareabites_11500","bayareabites_10921"],"featImg":"bayareabites_59522","label":"bayareabites"},"bayareabites_59010":{"type":"posts","id":"bayareabites_59010","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59010","score":null,"sort":[1364490851000]},"guestAuthors":[],"slug":"mapping-the-microbes-that-flourish-on-fruits-and-veggies","title":"Mapping The Microbes That Flourish On Fruits And Veggies","publishDate":1364490851,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_59015\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\" alt=\"You call it salad. The bacteria call it home. Photo: iStockphoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-59015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You call it salad. The bacteria call it home. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/28/175478950/mapping-the-microbes-that-flourish-on-fruits-and-veggies\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>Deadly microbes like \u003cem>Salmonella\u003c/em> and \u003cem>E. coli\u003c/em> can lurk on the surface of spinach, lettuce and other fresh foods. But many more benign microbes also flourish there, living lives of quiet obscurity, much like the tiny Whos in Dr. Seuss's Whoville. Until now.\u003c/p>\n\u003cp>Scientists at the University of Colorado have taken what may be the first broad inventory of the microbes that live on strawberries, lettuce, tomatoes and eight other popular fresh foods.\u003c/p>\n\u003cp>It turns out the invisible communities living on our food vary greatly, depending on the type, and whether it's conventional or organic.\u003c/p>\n\u003cp>Mung bean sprouts, for one, harbor very different bacteria than alfalfa sprouts. Grapes, apples and peaches house a greater variety of bacteria than veggies. And mushrooms are living in a microbial room of their own, sharing very few bacteria with the other foods tested.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's quite different than strawberries, tomatoes and spinach. They had similar surface bacteria, with most coming from one family, the \u003cem>Enterobacteriaiceae\u003c/em>. That family includes \u003cem>E. coli\u003c/em>, but many, many other harmless and perhaps beneficial bacteria, too. \u003cem>Enterobacteriaiceae\u003c/em> was also the most common family, accounting for about one-third of all the microbes overall.\u003c/p>\n\u003cp>The good news: Most of the bacterial horde is benign.\u003c/p>\n\u003cp>Still, the sprouts \"had a pretty high number of different types of bacteria associated with them, especially alfalfa sprouts,\" according to \u003ca href=\"http://www.colorado.edu/eeb/EEBprojects/FiererLab/Photopage.htm\">Jonathan Leff,\u003c/a> an associate scientist at the Cooperative Institute for Research in the Environmental Sciences at the University of Colorado, who led the study.\u003c/p>\n\u003cp>Dangerous bacteria on sprouts have caused numerous \u003ca href=\"http://www.npr.org/blogs/health/2011/06/10/137100829/german-officials-conclude-sprouts-are-the-e-coli-culprit\">outbreaks\u003c/a>, including one in Germany that killed at least 31 people.\u003c/p>\n\u003cp>The organic-labeled produce had different microbial communities than the conventionally grown food, with the organic microbes generally more diverse, and the conventionally grown having more \u003cem>Enterobacteriaiceae\u003c/em>.\u003c/p>\n\u003cp>Is that good? We don't know. And we also don't know why they're different. \"We can't say that this is attributable to the farming practice itself,\" Leff told The Salt. \"It could be transport and storage.\"\u003c/p>\n\u003cp>Also on the don't-know list is how the differences in fruit and vegetable microbiomes affect human health. \"We can't say how we should act in terms of our daily purchases or how we eat,\" Leff says.\u003c/p>\n\u003cp>But understanding the \u003ca href=\"http://commonfund.nih.gov/hmp/\">microbiomes\u003c/a> of fruits and vegetables, he says, may ultimately make it possible to figure out ways to delay spoilage in fresh produce, or to learn how the food bacteria interact with each other, and with the millions of \u003ca href=\"http://www.npr.org/blogs/health/2012/06/13/154913334/finally-a-map-of-all-the-microbes-on-your-body\">bacteria in the human gut\u003c/a>.\u003c/p>\n\u003cp>The researchers \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0059310\">published\u003c/a> their results in the online journal \u003cem>PLoS One\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Salad is not just a food; it's home to a flourishing community of mostly benign microbes. A new inventory finds surprising differences in the bacteria growing on popular fruits and vegetables.","status":"publish","parent":0,"modified":1364490851,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":460},"headData":{"title":"Mapping The Microbes That Flourish On Fruits And Veggies | KQED","description":"Salad is not just a food; it's home to a flourishing community of mostly benign microbes. A new inventory finds surprising differences in the bacteria growing on popular fruits and vegetables.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59010 http://blogs.kqed.org/bayareabites/?p=59010","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/28/mapping-the-microbes-that-flourish-on-fruits-and-veggies/","disqusTitle":"Mapping The Microbes That Flourish On Fruits And Veggies","nprByline":"Nancy Shute","nprStoryId":"175478950","nprApiLink":"http://api.npr.org/query?id=175478950&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/28/175478950/mapping-the-microbes-that-flourish-on-fruits-and-veggies?ft=3&f=175478950","nprRetrievedStory":"1","nprPubDate":"Thu, 28 Mar 2013 12:18:00 -0400","nprStoryDate":"Thu, 28 Mar 2013 12:18:00 -0400","nprLastModifiedDate":"Thu, 28 Mar 2013 12:18:37 -0400","path":"/bayareabites/59010/mapping-the-microbes-that-flourish-on-fruits-and-veggies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59015\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\" alt=\"You call it salad. The bacteria call it home. Photo: iStockphoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-59015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You call it salad. The bacteria call it home. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/28/175478950/mapping-the-microbes-that-flourish-on-fruits-and-veggies\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>Deadly microbes like \u003cem>Salmonella\u003c/em> and \u003cem>E. coli\u003c/em> can lurk on the surface of spinach, lettuce and other fresh foods. But many more benign microbes also flourish there, living lives of quiet obscurity, much like the tiny Whos in Dr. Seuss's Whoville. Until now.\u003c/p>\n\u003cp>Scientists at the University of Colorado have taken what may be the first broad inventory of the microbes that live on strawberries, lettuce, tomatoes and eight other popular fresh foods.\u003c/p>\n\u003cp>It turns out the invisible communities living on our food vary greatly, depending on the type, and whether it's conventional or organic.\u003c/p>\n\u003cp>Mung bean sprouts, for one, harbor very different bacteria than alfalfa sprouts. Grapes, apples and peaches house a greater variety of bacteria than veggies. And mushrooms are living in a microbial room of their own, sharing very few bacteria with the other foods tested.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's quite different than strawberries, tomatoes and spinach. They had similar surface bacteria, with most coming from one family, the \u003cem>Enterobacteriaiceae\u003c/em>. That family includes \u003cem>E. coli\u003c/em>, but many, many other harmless and perhaps beneficial bacteria, too. \u003cem>Enterobacteriaiceae\u003c/em> was also the most common family, accounting for about one-third of all the microbes overall.\u003c/p>\n\u003cp>The good news: Most of the bacterial horde is benign.\u003c/p>\n\u003cp>Still, the sprouts \"had a pretty high number of different types of bacteria associated with them, especially alfalfa sprouts,\" according to \u003ca href=\"http://www.colorado.edu/eeb/EEBprojects/FiererLab/Photopage.htm\">Jonathan Leff,\u003c/a> an associate scientist at the Cooperative Institute for Research in the Environmental Sciences at the University of Colorado, who led the study.\u003c/p>\n\u003cp>Dangerous bacteria on sprouts have caused numerous \u003ca href=\"http://www.npr.org/blogs/health/2011/06/10/137100829/german-officials-conclude-sprouts-are-the-e-coli-culprit\">outbreaks\u003c/a>, including one in Germany that killed at least 31 people.\u003c/p>\n\u003cp>The organic-labeled produce had different microbial communities than the conventionally grown food, with the organic microbes generally more diverse, and the conventionally grown having more \u003cem>Enterobacteriaiceae\u003c/em>.\u003c/p>\n\u003cp>Is that good? We don't know. And we also don't know why they're different. \"We can't say that this is attributable to the farming practice itself,\" Leff told The Salt. \"It could be transport and storage.\"\u003c/p>\n\u003cp>Also on the don't-know list is how the differences in fruit and vegetable microbiomes affect human health. \"We can't say how we should act in terms of our daily purchases or how we eat,\" Leff says.\u003c/p>\n\u003cp>But understanding the \u003ca href=\"http://commonfund.nih.gov/hmp/\">microbiomes\u003c/a> of fruits and vegetables, he says, may ultimately make it possible to figure out ways to delay spoilage in fresh produce, or to learn how the food bacteria interact with each other, and with the millions of \u003ca href=\"http://www.npr.org/blogs/health/2012/06/13/154913334/finally-a-map-of-all-the-microbes-on-your-body\">bacteria in the human gut\u003c/a>.\u003c/p>\n\u003cp>The researchers \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0059310\">published\u003c/a> their results in the online journal \u003cem>PLoS One\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59010/mapping-the-microbes-that-flourish-on-fruits-and-veggies","authors":["byline_bayareabites_59010"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11456","bayareabites_4289","bayareabites_11457","bayareabites_244","bayareabites_11176","bayareabites_1815","bayareabites_2037","bayareabites_10921","bayareabites_199"],"featImg":"bayareabites_59011","label":"bayareabites"},"bayareabites_14593":{"type":"posts","id":"bayareabites_14593","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14593","score":null,"sort":[1277475422000]},"guestAuthors":[],"slug":"steak-tartare-a-daredevils-lunch","title":"Steak Tartare: A Daredevil's Lunch","publishDate":1277475422,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpwUMtklPM.jpg\" alt=\"Rare happy cow\" title=\"Rare happy cow\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14595\">Earlier this week, while tooling around on the Book of the Faces, I noticed that my friend Pascal posted photos of something he called \"Operation Tartare.\" Those less Parisian or simply less dramatically inclined than he might have simply called it \"lunch.\"\u003c/p>\n\u003cp>At least, that's what I planned to call it.\u003c/p>\n\u003cp>I was suddenly overcome with the desire to ingest raw meat and egg, just like Pascal because he's always been much cooler than I am. And I liked the idea of making this dish by myself and for myself. I thought it might make me feel like some kind of food daredevil. Kind of like \u003ca href=\"http://www.travelchannel.com/TV_Shows/Bizarre_Foods\">Andrew Zimmern\u003c/a>, but with hair and without a travel budget.\u003c/p>\n\u003cp>If I had had the time, energy, and guts to take down a cow, I might have, but this is lunch we're talking about. I only had an hour I was willing to give over to this sudden craving. I didn't even consider coaxing an ultra-fresh egg from a chicken's cloaca. Maybe next time.\u003c/p>\n\u003cp>I was careful about the meat I purchased. I explained to the butcher what I was planning to do with it and she was kind enough to cut me a fresh, center piece of tenderloin. She wished me luck. I made a quick move over to the eggs, grabbed a baguette, and headed for the checkout line. Everything else I needed I had at home. I was in and out of the store in 10 minutes. Delightful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I returned home, I tossed the beef into the refrigerator, pulled out an already clean cutting board and scrubbed it again with hot, soapy water and a fresh sponge. The idea of giving myself a side order of e. coli seemed oddly unappetizing. So was the thought of salmonella from raw egg.\u003c/p>\n\u003cp>My desire for raw meat, however, was stronger than my fear of foodborne illness. Ruling out pregnancy as a possible reason for this urge, I made my lunch.\u003c/p>\n\u003cp>And it was absolutely delicious.\u003c/p>\n\u003cp>After doing the washing up, I read a tweet from another friend, who is not at all French, stating that \u003ca href=\"http://consumerist.com/2010/06/38700-lbs-of-ground-beef-recalled-for-possible-e-coli-contamination.html\">38,700 pounds of ground beef had just been recalled\u003c/a> from California and New York for possible E. Coli contamination.\u003c/p>\n\u003cp>Crap.\u003c/p>\n\u003cp>I did a little google search to refresh my memory as to what this little bacterium with business-like name could do to me:\u003c/p>\n\u003cp>\u003cstrong>ESCHERICHIA COLI O157:H7\u003c/strong>\u003c/p>\n\u003cp>Disease: Hemorrhagic colitis\u003cbr>\nSource: Serotype 0157:H7 toxin contracted by drinking water which contains raw sewage (usually during travel). Also, can occur in raw or rare ground beef and unpasteurized milk.\u003cbr>\nSymptoms (after eating): Onset: 3-4 days; severe abdominal cramps followed by diarrhea (often bloody), nausea, vomiting, fever lasting to 10 days. May require hospitalization. Possible complication-Hemolytic Uremic Syndrome (HUS), a urinary tract infection capable of causing kidney failure in children.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>I reminded myself that I was eating organic beef that I chopped myself on a clean surface with well-manicured hands, not factory-ground burger fodder. I calmed myself.\u003c/p>\n\u003cp>\"3 to 4 days, I thought. That means I can finish up the work week without vomiting on my guests.\" It was a most reassuring time delay, given the fact that I work in a restaurant. I could have my stomach cramps, fever, and other unpleasantness in the privacy of my own home over the weekend.\u003c/p>\n\u003cp>It's been three days since my lunch. I am now entering the window of symptom onset for E. Coli. I'll let you know how I do. Happily, I'm well out of the salmonella woods-- onset happens between 6 and 48 hours.\u003c/p>\n\u003cp>Remind me to write Pascal and ask him how he's doing.\u003c/p>\n\u003cp>\u003cstrong>Steak Tartare\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpUGs4zCPM.jpg\" alt=\"Steak Tartare\" title=\"Steak Tartare\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14594\">\u003c/p>\n\u003cp>If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\u003c/p>\n\u003cp>Sweat-soaked, sore-healing meat. Sounds delicious.\u003c/p>\n\u003cp>In \u003ca href=\"http://www.youtube.com/watch?v=QCg9JrHafMM\">Europe, France\u003c/a>* and Europe, Belgium, the dish is sometimes referred to as \u003cem>steak américain\u003c/em>. Why this moniker, I can't be absolutely certain but, given the fact that it's usually served in the same shape as an uncooked hamburger patty with a side of fries...\u003c/p>\n\u003cp>Don't quote me on that. It's pure conjecture.\u003c/p>\n\u003cp>I recommend getting your beef directly from a butcher, if that is at all possible. Tell him or her what you're going to make, so you have someone to blame should things go horribly wrong for you.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4 hungry horsemen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound beef tenderloin, trimmed of silver skin, fat, horns, cow bell, and sinew.\u003c/p>\n\u003cp>Worcestershire sauce, as much as you like\u003c/p>\n\u003cp>Tabasco or other hot sauce, as much as you need\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>2 eggs, as fresh as possible.\u003c/p>\n\u003cp>\u003cstrong>Optional garnishes:\u003c/strong>\u003c/p>\n\u003cp>Cornichons, anchovies, minced red onion, Dijon mustard, capers, the telephone number of your nearest emergency room, Tums, crusty bread.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On an unimpeachably clean cutting board, mince your meat. Place in a pristine glass or ceramic bowl.\u003c/p>\n\u003cp>2. Add Worcestershire sauce, pepper sauce, salt and pepper. Mix gently, forming into two patties comme les Hambourgeois. Place each patty on a chilled plate and make a bit of a depression in the center of each.\u003c/p>\n\u003cp>3. Gently crack your eggs and remove the yolks, which will hopefully remain whole. Place one yolk in each of the meat depressions.\u003c/p>\n\u003cp>4. Serve with your desired accompaniments.\u003c/p>\n\u003cp>5. To consume, say your prayers and hope that you remembered to wash your hands with hot, soapy water. Next, break the yolk and let it ooze all over the meat, being careful not to think too much about the poor Tatar horses' saddle sores.\u003c/p>\n\u003cp>6. Sprinkle your desired condiments over this fine mess and mix to combine. Spread on pieces of crusty bread that are torn, not delicately sliced, or just eat with your hands and make manly grunting noises (women are especially encouraged to do this).\u003c/p>\n\u003cp>7. Stay within 50 feet of an unoccupied restroom for the next 3 to 4 days, just to be on the safe side.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* If you don't know what I'm talking about here, I'm sorry, but I can't marry you. If you choose to watch the video, fast forward to 7:50. Thank you ever so.\u003c/p>\n\n","blocks":[],"excerpt":"If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\r\n\r\nSweat-soaked, sore-healing meat. Sounds delicious.","status":"publish","parent":0,"modified":1277446902,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":45,"wordCount":1121},"headData":{"title":"Steak Tartare: A Daredevil's Lunch | KQED","description":"If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\r\n\r\nSweat-soaked, sore-healing meat. Sounds delicious.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14593 http://blogs.kqed.org/bayareabites/?p=14593","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/25/steak-tartare-a-daredevils-lunch/","disqusTitle":"Steak Tartare: A Daredevil's Lunch","path":"/bayareabites/14593/steak-tartare-a-daredevils-lunch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpwUMtklPM.jpg\" alt=\"Rare happy cow\" title=\"Rare happy cow\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14595\">Earlier this week, while tooling around on the Book of the Faces, I noticed that my friend Pascal posted photos of something he called \"Operation Tartare.\" Those less Parisian or simply less dramatically inclined than he might have simply called it \"lunch.\"\u003c/p>\n\u003cp>At least, that's what I planned to call it.\u003c/p>\n\u003cp>I was suddenly overcome with the desire to ingest raw meat and egg, just like Pascal because he's always been much cooler than I am. And I liked the idea of making this dish by myself and for myself. I thought it might make me feel like some kind of food daredevil. Kind of like \u003ca href=\"http://www.travelchannel.com/TV_Shows/Bizarre_Foods\">Andrew Zimmern\u003c/a>, but with hair and without a travel budget.\u003c/p>\n\u003cp>If I had had the time, energy, and guts to take down a cow, I might have, but this is lunch we're talking about. I only had an hour I was willing to give over to this sudden craving. I didn't even consider coaxing an ultra-fresh egg from a chicken's cloaca. Maybe next time.\u003c/p>\n\u003cp>I was careful about the meat I purchased. I explained to the butcher what I was planning to do with it and she was kind enough to cut me a fresh, center piece of tenderloin. She wished me luck. I made a quick move over to the eggs, grabbed a baguette, and headed for the checkout line. Everything else I needed I had at home. I was in and out of the store in 10 minutes. Delightful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I returned home, I tossed the beef into the refrigerator, pulled out an already clean cutting board and scrubbed it again with hot, soapy water and a fresh sponge. The idea of giving myself a side order of e. coli seemed oddly unappetizing. So was the thought of salmonella from raw egg.\u003c/p>\n\u003cp>My desire for raw meat, however, was stronger than my fear of foodborne illness. Ruling out pregnancy as a possible reason for this urge, I made my lunch.\u003c/p>\n\u003cp>And it was absolutely delicious.\u003c/p>\n\u003cp>After doing the washing up, I read a tweet from another friend, who is not at all French, stating that \u003ca href=\"http://consumerist.com/2010/06/38700-lbs-of-ground-beef-recalled-for-possible-e-coli-contamination.html\">38,700 pounds of ground beef had just been recalled\u003c/a> from California and New York for possible E. Coli contamination.\u003c/p>\n\u003cp>Crap.\u003c/p>\n\u003cp>I did a little google search to refresh my memory as to what this little bacterium with business-like name could do to me:\u003c/p>\n\u003cp>\u003cstrong>ESCHERICHIA COLI O157:H7\u003c/strong>\u003c/p>\n\u003cp>Disease: Hemorrhagic colitis\u003cbr>\nSource: Serotype 0157:H7 toxin contracted by drinking water which contains raw sewage (usually during travel). Also, can occur in raw or rare ground beef and unpasteurized milk.\u003cbr>\nSymptoms (after eating): Onset: 3-4 days; severe abdominal cramps followed by diarrhea (often bloody), nausea, vomiting, fever lasting to 10 days. May require hospitalization. Possible complication-Hemolytic Uremic Syndrome (HUS), a urinary tract infection capable of causing kidney failure in children.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>I reminded myself that I was eating organic beef that I chopped myself on a clean surface with well-manicured hands, not factory-ground burger fodder. I calmed myself.\u003c/p>\n\u003cp>\"3 to 4 days, I thought. That means I can finish up the work week without vomiting on my guests.\" It was a most reassuring time delay, given the fact that I work in a restaurant. I could have my stomach cramps, fever, and other unpleasantness in the privacy of my own home over the weekend.\u003c/p>\n\u003cp>It's been three days since my lunch. I am now entering the window of symptom onset for E. Coli. I'll let you know how I do. Happily, I'm well out of the salmonella woods-- onset happens between 6 and 48 hours.\u003c/p>\n\u003cp>Remind me to write Pascal and ask him how he's doing.\u003c/p>\n\u003cp>\u003cstrong>Steak Tartare\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpUGs4zCPM.jpg\" alt=\"Steak Tartare\" title=\"Steak Tartare\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14594\">\u003c/p>\n\u003cp>If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\u003c/p>\n\u003cp>Sweat-soaked, sore-healing meat. Sounds delicious.\u003c/p>\n\u003cp>In \u003ca href=\"http://www.youtube.com/watch?v=QCg9JrHafMM\">Europe, France\u003c/a>* and Europe, Belgium, the dish is sometimes referred to as \u003cem>steak américain\u003c/em>. Why this moniker, I can't be absolutely certain but, given the fact that it's usually served in the same shape as an uncooked hamburger patty with a side of fries...\u003c/p>\n\u003cp>Don't quote me on that. It's pure conjecture.\u003c/p>\n\u003cp>I recommend getting your beef directly from a butcher, if that is at all possible. Tell him or her what you're going to make, so you have someone to blame should things go horribly wrong for you.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4 hungry horsemen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound beef tenderloin, trimmed of silver skin, fat, horns, cow bell, and sinew.\u003c/p>\n\u003cp>Worcestershire sauce, as much as you like\u003c/p>\n\u003cp>Tabasco or other hot sauce, as much as you need\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>2 eggs, as fresh as possible.\u003c/p>\n\u003cp>\u003cstrong>Optional garnishes:\u003c/strong>\u003c/p>\n\u003cp>Cornichons, anchovies, minced red onion, Dijon mustard, capers, the telephone number of your nearest emergency room, Tums, crusty bread.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On an unimpeachably clean cutting board, mince your meat. Place in a pristine glass or ceramic bowl.\u003c/p>\n\u003cp>2. Add Worcestershire sauce, pepper sauce, salt and pepper. Mix gently, forming into two patties comme les Hambourgeois. Place each patty on a chilled plate and make a bit of a depression in the center of each.\u003c/p>\n\u003cp>3. Gently crack your eggs and remove the yolks, which will hopefully remain whole. Place one yolk in each of the meat depressions.\u003c/p>\n\u003cp>4. Serve with your desired accompaniments.\u003c/p>\n\u003cp>5. To consume, say your prayers and hope that you remembered to wash your hands with hot, soapy water. Next, break the yolk and let it ooze all over the meat, being careful not to think too much about the poor Tatar horses' saddle sores.\u003c/p>\n\u003cp>6. Sprinkle your desired condiments over this fine mess and mix to combine. Spread on pieces of crusty bread that are torn, not delicately sliced, or just eat with your hands and make manly grunting noises (women are especially encouraged to do this).\u003c/p>\n\u003cp>7. Stay within 50 feet of an unoccupied restroom for the next 3 to 4 days, just to be on the safe side.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* If you don't know what I'm talking about here, I'm sorry, but I can't marry you. If you choose to watch the video, fast forward to 7:50. Thank you ever so.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14593/steak-tartare-a-daredevils-lunch","authors":["5017"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_2035","bayareabites_12"],"tags":["bayareabites_4287","bayareabites_4289","bayareabites_1329","bayareabites_4288","bayareabites_2037","bayareabites_4286"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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