No more beef jerky

[R1DC2]

Dang im gonna triple check the exp. dates now!

 

[blkyukon]

True story--you can take raw meat like a nice big roast, leave it out on your counter for a couple of DAYS and as long as you cook it to the proper temperature it is safe to eat and will not make you sick. I don't recommend this, and I'm not sure it will taste "good", but it's absolutely true.

I see what you are saying but it's not true. First, depending on the temp of the house the meat will spoil within a couple of days, rendering it inedible anyway.

Second even if it does not spoil and is edible, there are bacterias that produce toxins and/or spores that are heat resistant...so allowing these bacterias to rapidly reproduce, at ideal temperatures, would produce more then enough toxins or spores to cause a food borne illness.


As far as the jerky, I'd be suprised if it came from that...jerky is a type of preserving method and is not the ideal host for many bacterias...no moisture & high sodium content. Most likely it was either something you eat earlier or there was cross contamination with the jerky.

Anyway sorry to hear about it....any food poisoning is not pleasent, but glad to see you are on the road to recovery.

 

[JSR]

It used to be worse but I have adjusted to them. I have pills that I take to control them but they really don't work. I hope that was the only time you have to experience them. I wouldn't wish them on my worst enemy...well maybe but I would really have to be angry

the reason I ask the brand is that a friend of my ill because of beef jerky...the doc said it was probably the seasoning that the jerky had on it.

r wain, probably a stupid question but have you looked for the triggers. I get migraines too, and have cut down the severity and frquency by avoiding certain things to eat and making sure that I eat small portions often.

things to avoid: chocolate, excess dairy (certain cheeses set me off), anything with MSG or severe artificial flavorings (no Taco Bell, only the original Doritos not flavored chips, etc

theres an herb called FEVERFEW you can buy at health stores that worked for me, take one everyday like a vitamin and it helped a lot

an odd trick that works for me when I can feel one coming is to turn my car heater on max hot thru one vent and put your hand in front of it until you can't anymore. Makes your body think its overheating and it constricts/dialates (bf ) the rest of the blood vessels in your body against what the migraine wants to do.

Finally, watch your sleep, eating, stress patterns. Combinations of changes in them set me off too.

Good luck! I've had them for 40 years and like you would not wish them on anybody. My last one was Tuesday during a training class probably because I did not eat any breakfast before I got locked into it. For me the first hour is the worst so the pills generally do not have time to work before its 50/50 which is worst, pill reaction or headache

 

[blkyukon]

My licensed DOA state inspector (who lives 2 doors down from me) cofirmed and verified this was correct and was told this by her superiors at their last meeting! Everything form of bacteria that would have formed in the meat would be killed if cooked to proper temp.

Edit: You are right about the toxins..(I looked it up so I would know the proper answer)..she is due to pay me a visit soon and I will make sure she knows this. Wow, she asked me that exact scenario and was told that it would be safe by her superiors! I need to straighten them out!!! haha.......I apologize!

No apology needed :cheers:

I understand what you are saying because in theory, you are correct....bacteria on beef is usually only formed on the surface of the meat and doesn't penetrate to the center...but sitting out in 60-90 degrees is the ideal breeding ground for ANY type of bacteria to massively reproduce.

This theory is how they can age meat for over 2 weeks...but it's in a controlled environment and is usually a large piece of meat that has little surface area exposed to the air, i.e. a rib section with bone and fat back.

 

[Surfer]

I'm eating beef jerkey right now...yummmmm, I have two tins in my office lol. I bought some Terriyakki Jerkey the other day but the taste was a little odd for me, I like the Black Pepper type or just good ol' original/plain jerkey, so yummmy lol. Terriyakki Chicken is good, Terriyakki Jerkey doesn't taste bad just, different.

 

[r_wain]

r wain, probably a stupid question but have you looked for the triggers. I get migraines too, and have cut down the severity and frquency by avoiding certain things to eat and making sure that I eat small portions often.


Good luck! I've had them for 40 years and like you would not wish them on anybody. My last one was Tuesday during a training class probably because I did not eat any breakfast before I got locked into it. For me the first hour is the worst so the pills generally do not have time to work before its 50/50 which is worst, pill reaction or headache

JSR, I got my first one when I was 6 at Mcdonald and became ill...so the next day parents took me to the hospital and they started looking into the triggers...sad to say they didn't find anything. I have been trying to narrow down to foods that I eat but after 19 years I don't think it has anything to do with food or my environment(since I have moved many times in those 19 years)

I have learned to live with them for the most part but to go a week with out one would be nice. I will try the FEVERFEW and see if that helps. I will also try the heater trick I have never thought of that before but sounds good. I appreciate the tips and hopefully one day there will be something we can do to get rid of them for good.

 

[dengood1]

No apology needed :cheers:

I understand what you are saying because in theory, you are correct....bacteria on beef is usually only formed on the surface of the meat and doesn't penetrate to the center...but sitting out in 60-90 degrees is the ideal breeding ground for ANY type of bacteria to massively reproduce.

This theory is how they can age meat for over 2 weeks...but it's in a controlled environment and is usually a large piece of meat that has little surface area exposed to the air, i.e. a rib section with bone and fat back.

maybe that's what my inspector was referring to? She asked me if I thought it would be ok to eat and I said "no". She said "yep", it sure would be as long as it was cooked to temp., they ask all of us inspectors yesterday at our meeting and we were all wrong. Bacteria are known to reproduce from temps between 41 and 141 degrees, which is now being tweaked down to 38 degrees to possibly a little higher than 141.

I deleted my previous post not wanting to mislead anyone and think it's safe! There ARE bacteria that are heat resistant that I didn't know about. Thanks for making me do my research blkyukon