A new study estimates that nearly one in five urinary tract infections in Southern California may be caused by E. coli strains transmitted through contaminated meat—and pose a hidden foodborne risk to millions of people not just in California but across the US.
None of that matters if you cook to biological extinction (e.g. 60C for 1 minute, there are food safety curves and that was a guess, look it up). There are viruses and spores that can cope, but if that were a general issue we’d all be dead…
Prep occurs before cooking while the meat is raw.
Unless you’re suggesting cooking our fingers after food prep I think I’ll let someone else try that first.
Huh, what ? I mean it’s really easy to sterilize food by cooking (meat or not, hence food safety curves, how long at what temperature kills all bacteria). If you want your fingers in it that’s your issue.
Excellent point, but unrelated