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Red cattle Resistent to Salmonella and E-coli
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<blockquote data-quote="djinwa" data-source="post: 1050173" data-attributes="member: 8265"><p>I recall your post, and I read the article, but didn't think much would come of it. Just like when I mention increased heat stress in black cattle, many just say their black cows haven't died, so heat stress doesn't matter.</p><p></p><p>As for this issue, I expect the reply will be that we should be cooking our meat anyway, so it doesn't matter how many pathogens are in it. And we aren't going to change the way we raise cattle that increases contamination, because that is where the money is.</p><p></p><p>I recall as a public health officer in the military years ago giving presentations to healthcare providers on food safety. One title was Cook the Feces before you eat it. We are to cook our meat, pasteurize our milk, and someday we'll be irradiating all our food. We are certainly not going to change how we do business. Here was a piece from Lucky P I recall from a few years ago regarding E. Coli, which is more dangerous than Salmonella. Instead of reducing grain levels, we will just tell people to cook their meat.</p><p></p><p><a href="http://www.cattletoday.com/forum/viewtopic.php?f=7&t=72877&hilit=Salmonella" target="_blank">viewtopic.php?f=7&t=72877&hilit=Salmonella</a></p></blockquote><p></p>
[QUOTE="djinwa, post: 1050173, member: 8265"] I recall your post, and I read the article, but didn't think much would come of it. Just like when I mention increased heat stress in black cattle, many just say their black cows haven't died, so heat stress doesn't matter. As for this issue, I expect the reply will be that we should be cooking our meat anyway, so it doesn't matter how many pathogens are in it. And we aren't going to change the way we raise cattle that increases contamination, because that is where the money is. I recall as a public health officer in the military years ago giving presentations to healthcare providers on food safety. One title was Cook the Feces before you eat it. We are to cook our meat, pasteurize our milk, and someday we'll be irradiating all our food. We are certainly not going to change how we do business. Here was a piece from Lucky P I recall from a few years ago regarding E. Coli, which is more dangerous than Salmonella. Instead of reducing grain levels, we will just tell people to cook their meat. [url=http://www.cattletoday.com/forum/viewtopic.php?f=7&t=72877&hilit=Salmonella]viewtopic.php?f=7&t=72877&hilit=Salmonella[/url] [/QUOTE]
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Red cattle Resistent to Salmonella and E-coli
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