Consider the source. Bulk ground beef can be particularly dangerous, because one infected animal can contaminate a large number of products. To encourage food safety, consider buying from a local butcher and inquire about the meat-grinding process. With a butcher, you not only have the opportunity to build a relationship with someone who knows his suppliers, you can ask him or her about its origins, age, and just about anything else that may concern you.
Mark Bittman has yet another fascinating column in the New York Times, this time on the prevalence of bacteria in meat. He discusses a study that analyzed 80 brands of beef, pork chicken and turkey from five cities. The study found that 47% of the meat contained the bacteria staphylococcus aureus and that 52% were resistant to at least three classes of antibiotics. One particular line struck us: So when you go to the supermarket to buy one of these brands of pre-ground meat products, there’s a roughly 25 percent chance you’ll consume a potentially fatal bacteria that doesn’t respond to commonly prescribed drugs. http://nyti.ms/vDuRJD
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