Red meat is bad for you again! ( SuperBug)

jonbeeza

jonbeeza

Suspended / Banned
Messages
9,388
Name
Jon
Edit My Images
Yes
Red meat is in the news again, and it seems if you eat it rare it is dangerous as there could be some bugs present. Something to do with the hard use of antibiotics! Seems we could catch a rare incurable superbug :wideyed: I have just bought two large joints of beef that were on offer hmmm :thinking:

Seems if you have to eat Beef, you should have it well done. Now who likes Steak well done ?
 
Last edited:
13921-1449487036-0db1ba843b4d16bbc7ad1c7c147bace6.jpg


Got two of these joints as they were on offer, so the medical experts say I have to cook these joints well done. It should not be eaten pink in the middle :wideyed:
 
Not doubting you at all, John but would like a source to the story. A quick Google turns up nothing that new.
 
Nod said:
Not doubting you at all, John but would like a source to the story. A quick Google turns up nothing that new.
Click to expand...

It was being talked about on the Wright Stuff this morning. Not checked any links as yet, as I am off out now. Will have search when I get back later :)
 
Nod said:
Not doubting you at all, John but would like a source to the story. A quick Google turns up nothing that new.
Click to expand...

The chairman of the review on Anti-Microbial Resistance said it was not possible to quantify the level of risk from eating “poorly cooked meats” or to specify how any particular meat should be prepared.
Click to expand...

Basically the guy who wrote the report that all these "news" stories are based on says it's b*****ks.

Mind you

Prof Brendan Wren, professor of microbial pathogenesis and dean of faculty of infectious and tropical diseases, London School of Hygiene & Tropical Medicine, said: “Unfortunately a lot of our food, particularly meat products can be contaminated with bacteria which are increasingly more resistant to antibiotics. Raw food products should be handled with care and appropriately cooked.”
Click to expand...

So take your pick.

(Both from the Telegraph article - http://www.telegraph.co.uk/news/hea...ks-could-put-diners-at-risk-of-superbugs.html)

Personally I think (1) we should all stop eating meat and (2) we should stop giving animals ridic amounts of antibiotics and in both cases failure to do either of those things will result in many many human deaths. But I don't think there's any genuine new news on this ;)
 
Nod said:
Not doubting you at all, John but would like a source to the story. A quick Google turns up nothing that new.
Click to expand...

Was on BBC TV news this morning too, quite a long article.
 
JonathanRyan said:
Personally I think (1) we should all stop eating meat and (2) we should stop giving animals ridic amounts of antibiotics and in both cases failure to do either of those things will result in many many human deaths. But I don't think there's any genuine new news on this ;)
Click to expand...
My first job was at a feed mill and at that time antibiotics were routinely being included in the feed as growth promoters*. It turns out that if you feed an animal antibiotcs on a regular basis they grow faster. But that was banned in the EU a long time ago. They can only be given to livestock now if there is a disease challenge.

*If* there is a significant increase in antibiotics in feed it would suggest another problem is at the root of things, probably the rise of indoor intensive rearing and a rise in disease/infection outbreaks amongst livestock kept at higher densities - I've seen more and more "factory" units for beef and dairy in recent years.

But if you like your beef and enjoy a rare steak, you'll be wanting extensively reared, grass fed where the likelihood it's been doped up during it's life is much lower.



*another misconception is around growth hormones - perfectly legal in the US but banned in the Europe for a couple of decades. I remember the BBQs at the Mildenhall airshows used to boast of USDA approved beef, without mentioning it would be illegal to sell it off-base!
 
Alastair said:
*another misconception is around growth hormones - perfectly legal in the US but banned in the Europe for a couple of decades. I remember the BBQs at the Mildenhall airshows used to boast of USDA approved beef, without mentioning it would be illegal to sell it off-base!
Click to expand...


I wonder how many vegetarians there are in Houston, Texas?

http://www.mensfitness.com/weight-loss/burn-fat-fast/the-fittest-and-fattest-cities-in-america

If you are regularly eating beef from cattle which have been injected with steroids and growth hormone, then surely that is going to have an effect on you?
 
The research was put in context this morning on LBC and of all the meats a steak is the least likely to be contaminated as the meat is deep inside the animal.

Poultry is worst, I cook my chicken thoroughly anyway. Then Pork in the middle, is against my religion to eat anyway. And beef is least likely. I prefer mine beer fed and massaged by a 1000 virgins like Kobe beef.

Seriously it's a man made issue with over farming and preventative medication. If you get yours from a decent farm you won't have any issues.
 
I hate rare meat anyway. Mine is more like cremated when i eat it!
 
Alastair said:
My first job was at a feed mill and at that time antibiotics were routinely being included in the feed as growth promoters*. It turns out that if you feed an animal antibiotcs on a regular basis they grow faster. But that was banned in the EU a long time ago. They can only be given to livestock now if there is a disease challenge.
Click to expand...

According to "LoveBritishFood" (an organisation who spend their money trying to convince us to eat meat) antibiotics can only be administered under veterinary instruction. Which is nice and reassuring. In 2013, vets instructed farmers to administer 420 tonnes of antibiotics to farm animals. That's 45% of all antibiotics. That's a pretty average year. People who look at this stuff reckon it contributed to the deaths of 5,000 people in England alone. But like I say, none of this is actually news.

http://www.soilassociation.org/LinkClick.aspx?fileticket=v9v31e5YGdo=&tabid=350
 
Raincloud said:
I hate rare meat anyway. Mine is more like cremated when i eat it!
Click to expand...

Did you see my link above? Nobody seems to know whether cooking meat destroys the antibiotics in it or not. A cynic would suggest that if it did then people would be falling over themselves to prove it.
 
JonathanRyan said:
Prof Brendan Wren, professor of microbial pathogenesis and dean of faculty of infectious and tropical diseases, London School of Hygiene & Tropical Medicine, said: “Unfortunately a lot of our food, particularly meat products can be contaminated with bacteria which are increasingly more resistant to antibiotics. Raw food products should be handled with care and appropriately cooked.”
Click to expand...

Yes but we're wanting to eat the stuff, not nurse it back to health. :)
 
JonathanRyan said:
According to "LoveBritishFood" (an organisation who spend their money trying to convince us to eat meat) antibiotics can only be administered under veterinary instruction.
Click to expand...
As far as I can remember, even when they could be used as growth promoters they were still POMs and required a 'script.

JonathanRyan said:
Which is nice and reassuring. In 2013, vets instructed farmers to administer 420 tonnes of antibiotics to farm animals.
Click to expand...
Set that against an output of c. 13.3 million tonnes of feed produced (www.gov.uk/government/uploads/system/uploads/attachment_data/file/481885/animalfeed-statsnotice-05nov15.pdf - in case your wondering the discrepancy in the mass balance is water). And the 420 tonnes figure probably represents the total weight of the POM material not the active ingredient. It's a bit like paracetamol, a tablet may contain 200-500mg of active ingredient and several times that weight of bulking agents. Because the percentage of bulking agent varies it's difficult to make the comparison between human and animal usage unless both are referred back to active ingredient quantities.

I've just heard the BBC report on the one o'clock news, and noticed that they were vary careful to state "some countries". In the UK and the EU the use of antibiotics for livestock animals is very controlled - it's not so well controlled elsewhere.
 
Steep said:
Yes but we're wanting to eat the stuff, not nurse it back to health. :)
Click to expand...

I'm going to guess that his suggestion was that eating antibiotic resistant bacteria might be considered a bad thing.
 
Alastair said:
And the 420 tonnes figure probably represents the total weight of the POM material not the active ingredient. It's a bit like paracetamol, a tablet may contain 200-500mg of active ingredient and several times that weight of bulking agents. Because the percentage of bulking agent varies it's difficult to make the comparison between human and animal usage unless both are referred back to active ingredient quantities.
Click to expand...

To clarify - the 420 tonnes is active ingredient.
 
JonathanRyan said:
Did you see my link above? Nobody seems to know whether cooking meat destroys the antibiotics in it or not. A cynic would suggest that if it did then people would be falling over themselves to prove it.
Click to expand...
It shouldn't matter, the withdrawal period is the control against the presence of antibiotics in the meat.
 
To be honest, I suppose all meat should be cooked thoroughly to be sure of killing bugs etc. I always cook my chickens very well, making the skin crispy just to be sure. Most Chickens have little worms in them, they look like tiny little elastic bands, and I often pull them out after cooking. Most people would not know they were worms, as they look like a part of the skin and would simply be eaten. They are well cooked so I suppose it is safe to eat them..
 
jonbeeza said:
To be honest, I suppose all meat should be cooked thoroughly to be sure of killing bugs etc. I always cook my chickens very well, making the skin crispy just to be sure. Most Chickens have little worms in them, they look like tiny little elastic bands, and I often pull them out after cooking. Most people would not know they were worms, as they look like a part of the skin and would simply be eaten. They are well cooked so I suppose it is safe to eat them..
Click to expand...
That's a new one to me...I've never seen worms in/on chicken skin.
 
Thanks for the assorted links - basically nothing new!

Personally like (and will continue to order) my steaks medium/rare but chicken and pork cooked through. Would be happy to try insects etc. - love prawns etc. so can't see that much difference! Also think that antibiotics are prescribed far too often in both veterinary and human medicine. Great when they're actually needed but in danger of creating superbugs, especially when courses aren't completed.
 
Alastair said:
That's a new one to me...I've never seen worms in/on chicken skin.
Click to expand...
They can usually be found under the skin, and you would not normally see them unless you are carving a Chicken or taking the skin off to make sandwiches etc. When the chicken has been roasted, if you peel the skin off the breast, you normally spot them straight away, if you know what they look like of course. They look like very fine elastic bands, and when pulled they stretch and snap. People just eat the whole lot worms and all, just looks like a part of the breast tissue :)
 
Last edited:
jonbeeza said:
if you peel the skin off the breast,
Click to expand...
As I always do, it's cooks bonus to eat the skin :thumbs:
Sinews will also act the way you describe
 
jonbeeza said:
They look like very fine elastic bands
Click to expand...
I think you're talking about blood vessels. Usually a dark colour. You almost always find a few in the wings when stripping the bird down for leftovers before making stock, but they're also common under the skin on the breast.
 
Cobra said:
As I always do, it's cooks bonus to eat the skin (y)
Sinews will also act the way you describe
Click to expand...

Worked in catering for over thirty years, and my job was to cut up all the raw meat, Beef , Chicken, Pork. Head Chef used to point and say remove them ( tiny little string like things, turns out were worms). Once cooked sterile and safe to eat, just not a good idea should a customers ever spot them ;)
 
Alastair said:
I think you're talking about blood vessels. Usually a dark colour. You almost always find a few in the wings when stripping the bird down for leftovers before making stock, but they're also common under the skin on the breast.
Click to expand...
Yes some vessels can be confused for worms :)
 
I think I will still cook my joints of beef a little pink in the middle, just not too pink. Certainly wont over cook it, not unless I forget it is in the oven :)
 
jonbeeza said:
Worked in catering for over thirty years, and my job was to cut up all the raw meat, Beef , Chicken, Pork. Head Chef used to point and say remove them ( tiny little string like things, turns out were worms). Once cooked sterile and safe to eat, just not a good idea should a customers ever spot them ;)
Click to expand...
Well its certainly a new one on me, I wasn't aware of any parasitic worms that that lived under the skin in chickens.
 
Cobra said:
Well its certainly a new one on me, I wasn't aware of any parasitic worms that that lived under the skin in chickens.
Click to expand...

New one on me too, and I was raised on a poultry farm in the Peak District! :lol:
 
viv1969 said:
I was raised on a poultry farm in the Peak District! :LOL:
Click to expand...
So many puns, innuendo's and double entendre's
and yet so little time <sigh>

:D
 
Cobra said:
So many puns, innuendo's and double entendre's
and yet so little time <sigh>

:D
Click to expand...

Even YOU can't make something mucky out of something as wholesome as being raised on a farm!!! :lol:
 
viv1969 said:
Even YOU can't make something mucky out of something as wholesome as being raised on a farm!!! :LOL:
Click to expand...
No you're right, I was just horsing around, so I'll chicken out ...
.. I'm feeling sheepish now :(

Hope ewe are satisfied?

:p
 
Cobra said:
No you're right, I was just horsing around, so I'll chicken out ...
.. I'm feeling sheepish now :(

Hope ewe are satisfied?

:p
Click to expand...

*Groan* :facepalm:
 
I wonder if Pigeon is safer to eat, it is a red meat. Never tried Pigeon, probably too scrawny to bother with :)
 
You must log in or register to reply here.
Back
Top