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Avoidiing Salmonella Issues - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Avoidiing Salmonella Issues

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  • Avoidiing Salmonella Issues

    Richard’s post on the slow cooked goat got me to thinking ....so I did some research and put together some info on salmonella: The 60/140 temperature threshold was noted in a few places. I think a lot of the prevention is common sense but it can’t hurt to review, particularly for us slow roasters.

    Salmonellae are frequent causes of food born illnesses especially from poultry and raw eggs and more generally from food and meats that have been cooked or frozen, and not eaten straight away. The prevention of Salmonella as a food illness involves effective sanitizing of food contact surfaces and proper cooking.

    So……Preventing salmonella infection:

    Pay attention to cleanliness.

    • Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with foods of animal origin. (Vaughn bleaches after chicken work)
    • Always wash your hands with soap after going to the toilet and before preparing food. Dry them on a dry towel. (Also, wash hands with soap after handling reptiles, amphibians or birds, or after contact with pet feces.)
    • Wash your hands and utensils when you switch from preparing one type of food to another, eg vegetables to meat. This helps prevent the exchange of bacteria between different ingredients
    • Never crack a raw egg on a bowl containing other foods - use a knife to crack the shell. In most eggs, the salmonella bacteria exist only on the shell. Eggs should be scalded in boiling water for five seconds before use.
    • Change the dishcloth every day. Wash dishcloths in water that is at least 60 degrees C or 140 degrees F.
    • Alcohol is an effective topical sanitizer against Salmonella. (And I always cook with wine!, maybe that's the secret)

    Make sure that all food is thoroughly cooked.

    • To prevent salmonellosis, cook poultry, ground beef, and eggs thoroughly before eating. The only effective way to kill salmonella bacteria is with heat.....for this reason it is essential to cook or boil food thoroughly.
    • In order to insure that eggs do not contain viable Salmonella they must be cooked at least until the yoke is solid, and meat and poultry must reach 160ºF or greater throughout. (Be particularly careful with foods prepared for infants, the elderly, and those with a compromised immune system.)
    • Store food in the refrigerator. Meat, poultry and fish must not be left out of the fridge for long periods.

    Hey, they're some good guidelines.

    I've got to believe that the slow cooked meat is okay as long as you exceed the 60/140 threshold. (Using fresh cleaned meats of course)

    I wonder if there is enough alcohol content in my wine marinades to make a difference?

    Now ...some Steak Tartare anyone?

    Jim
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Avoidiing Salmonella Issues

    Oh ho ho I have to find the site about a Yank that went to Belgium and had some Steak Tartar very vivid something about a very long worm

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