Food safety skills: clearly not all people have them

There is a food safety issue in the United States relating to patties that were manufactured by Detroit’s Wolverine Packing Co. and the recommendation is ensuring that all is thoroughly cooked so that the centre of the food reaches 71.1°C. Question, why the hell would anyone be eating processed minced product that isn’t fully cooked through – it is basic food safety skills (that you not only learn at school but almost every job that involves handling food) that once you mince meat you have minced the bacteria that sits on the outside of the meat thus you have to fully cook it which is the reason why you can have a steak medium rare but you need to fully cook through mince meat. Once again, assuming that there wasn’t contamination why would you risk food poisoning? are people really that stupid?

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