Quote:
Originally Posted by Nate the Great
Why order meat rare? Issues of taste preference aside, don't the customers care about their health, and don't the restaurants get worried about food poisoning lawsuits?
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Sorry, but as a restaurant worker, I simply
MUST answer it
*clears throat*
Escherichia coli (E. Coli) strain 0157:H7, one of the deadliest forms of E. Coli, (and causes of food poisoning outbreaks) is found predominatly in the intestines of bovines, where it is harmless, when humans eat it, however, that's a different story
Beef processing plants are great places for 0157 to spread, because the beef is all processed together, regardless of whether or not a bovine was affected by it. The meat is flash frozen, preserving it for some unsuspecting human to eat it.
This happens, almost only, in ground beef.
Most beef cuts are just big slabs o' meat, with little to no openings for E. Coli to spread further into the meat, so it can only be found on the surface, so really, all it takes is a quick sear to kill any organisms, E. Coli or otherwise
This isn't the case with ground beef, because there are so many pockets for bacterium to hide in, so unless it's cooked well done, there is always a chance of death by E. Coli. This is part of what happened in 1993, when Jack in the Box ran into trouble with E. Coli in their burgers (which were cooked medium rare) It's also why you have to sign a waiver at The WORKS (greatest burger place ever!) if you order you burger anything less then 'completely cooked'
That's why
...wow, my glasses got bigger and nerdier looking...
Why do I continue to keep cats, even though I'm allergic to them?
Why did I completely forget the questions I had in my head whilst answering Nate?