/ck/ - Food & Cooking

>>11931617
>Why won't Americans just enact a system of laws that forces meat companies to follow higher standards?
Because the company would sue you for being an anti-semite.

>>11931617
our chicken is fine. Everyone taking food safety super seriously has made people retarded about food

>>11931617
Even the USDA recommends not washing the chicken due to cross contamination. What the hell are you talking about?

Americans are deathly afraid of even the slightest chance of food being off or "contaminated." They refrigerate eggs and butter, cook all their meat well done, and fly into a frenzy the second a bottle of milk reaches the expiration date, no matter if it's actually spoiled or not.

>>11932230
>jug of milk is a day past expired
>bomb squad gets called

In your head, 24/7/365.

>>11932230
we power wash our eggs, we really should refrigerate them.
Also due to distance of distribution in the USA, there is a need for longer shelf life for eggs. Refrigeration does all of that.

Similar with butter. There's a clear age gap, a bunch of zoomers and millennials literally don't comprehend how salted butter can be kept in an airtight container for a week without refrigeration. Especially with it all being made of pasteurized milk.
They also don't understand that butter isn't supposed to be as yellow as margarine, that butter is required to be at least 80% fat and is extremely unattractive to bacteria compared to their 60% water margarine, and so on.
But again, lower temperatures means slower activity so you can keep it all with longer shelf life due to distribution distance.
Refrigeration is easy, and they have huge access to a variety of foods so it's very easy to have butter, and then not need to use it for weeks. Doesn't really make sense to not just refrigerate it.

>>11932230
pic related is why

>>11932299
>we power wash our eggs
fucking kek just checked and it's true, amerilols actually do this

>>11932230
>They refrigerate eggs
Our eggs are scrubbed and chemically treated so they have to be because the protective layer is broken.
>and butter
Depends. It melts in a lot of our climates, and most people don't go through a full pound at a time, so they put it in the fridge and use as needed. Every place sells butter dishes and sometimes bells, a lot of people own them. So some of us keep keep a stick or less out at room temp.
>cook all their meat well done
No. That's some regional and generation retardation. And even then they're starting to learn better thanks to the miracles of communication technology, and realizing their food doesn't have to turn out like shit. Had a 60 year old southerner tell me he stopped cooking his steaks past medium-rare when he realized they were safe and all it did was shrink them.
>the second a bottle of milk reaches the expiration date
Grocers have a bad tendency to just not refrigerate the milk. During restocking shitty establishments will just leave racks of the things out in the aisles to tend to some other task. And I'm sure there's a jump in bacteria when the foodservice perveyers do similar shit. I've had cartons of milk expired one week before expiration date. Naturally you should notice. But if it's tangy and you drink it anyways, and you're one of those people that drinks 24 oz a day (there are a lot of people that do), you're going to be shitting.

Bomb squads are not called, fire departments have trained officers.

>>11931617
>>11931659
>food standards
Even botulism bacteria is supposedly quite common, though with conditions for its toxin production (non-acidity or [specific] -heat).

>>11932230
>>11932299

>>11932362
>regional and generation retardation.
The likelihood of parasites / eggs within meat is actually quite large. Invasive infections puts larva or eggs in basically any cuts, and rareness of cooking suggests these are making it to digestion.

Some 30% of children are infected, BTW.

>>11932381
>COULD be contaminated inside the chicken
And I could win the lottery. What are the odds of disease occurring outside the egg vs inside the egg? Because Americans regularly consume raw eggs. Aside from one weak bitch in Las Vegas managing to die somehow from it I haven't heard of much sickness.

>>11932374

Botulism is actually caused by the toxin produced by the spores of c. botulinum in an anaerobic environment. And yeah, the species is pretty much omnipresent ("endemic").

>>11932362
>Our eggs are scrubbed and chemically treated
jesus fucking christ

>>11932409
>anaerobic
Somebody explain the reasoning behind this association. My experiences are that it happens even in PB and cheese containers.

>>11931617
>Why won't Americans just enact a system of laws that forces meat companies to follow higher standards?
Because guess who donates money to who
>Can American chickens even survive in that squalor without being fed a steady diet of antibiotics?
I suspect not

>>11932409
>anaerobic
Somebody explain the reasoning behind this association.

My experiences are that it happens even in PB and cheese containers.

https://cooking.stackexchange.com/questions/75882/what-counts-as-anaerobic-re-botulism

>>11932420
This is a good thing, not a bad thing.
By power washing, it removes the chance of cross contamination from the outside of the egg to the inside of the egg. Hence the UK fear of condensation and such. With the washing in the USA, all likely chances of salmonella on the outside surface is removed at once.

>>11932483
Eggs being porous was already mentioned, but some temperature differences are vacuuming, pulling bacteria into the eggs.

Bromatology is a meme just wash your hands and you're golden

>>11932510
there is no significant bacteria, it has been washed away

>>11932468
Botulism doesn't require an anaerobic environment, but is the only common food-borne illness that can develop in one, which is why it's often associated with canned goods and sous vide.

>>11932521
The temperatures are really low.

>"The USDA requires producers to wash eggs with warm water at least 20°F warmer than the internal temperature of the eggs and at a minimum of 90°F."

>>11932541
you aren't making a point
they're powerwashing the egg, not cooking it

>>11932546
Potential fluctuations of temperature are theoretically enough for washing bacteria into eggs, especially relevant because washing is what's removing the cuticle.

>>11932573
>theoretically enough for washing bacteria into eggs
>theoretically
and then there were all the sick people from eating eggs in the United States.

>wash
>and refrigerate
prevent cross-contaminate
and retard growth

>>11932546
>>11932573
And, on the temperature response, the low heats are suggesting that any leftover bacteria being dispersed is either plausibly making it back to the eggs or is up to the chemical treatment, which usually takes a period.

>>11932587
>[appealing to (strawman-rates)]
… Of which actual infections are still a mystery – and even amongst them, human immunity is still plausibly quite great, but genetic expression is still basing on abundance and purity. E.g., botulinum toxin is plausibly a large explanation for sizes of noses and ears, proportionally to other features – plausibly better dealt with amongst proper aerobicism and other metrics of fitness.

>>11932468
>>11932528

>C. botulinum is an obligate anaerobe that is widely distributed in nature and is assumed to be present on all food surfaces. Its optimum growth temperature is within the mesophilic range. In spore form, it is the most heat resistant pathogen that can survive in low acid foods and grow to produce toxin. The toxin attacks the nervous system and will kill an adult at a dose of around 75 ng.[36] This toxin is detoxified by holding food at 100 °C for 10 minutes.
>obligate anaerobe
>obligate

>>11932695
>dumb namefag googles thing
Yeah, I guess you're right, though you're still a crossboarding namefag and everyone hates you.

>>11932711

>everyone hates me

>>11932695
With the fact that "room-temperature, previously-cooked potatoes wrapped in foil" has been evidenced, "obligate anaerobe" is a mediocre assertion.

I just rinse my hands off with water after touching any meat or eggs. never gotten sick in my life.

>>11931617
You can buy air cooled chickens but they cost twice as much.

>>11932230
We have these retarded health bloggers that basically run women's minds, with bullshit about super food and organic food.

>>11932230
>cook all their meat well done
But that's just for better flavor, anon

>>11932737
need more jpg

>>11931617
what happens to your body if you drink that water?

>>11931617
The bleach is there because they want to eat healthy meals AND become whiter at the same time

>>11932405
>Aside from one weak bitch in Las Vegas managing to die somehow
>And I could win the lottery

>>11932521
>no significant bacteria
Given their ubiquity, there's no such a thing in an open environment. In fact, power-washed eggs are more prone to contamination because the shell's microbial environmental niche has been freed.

>>11932230
>>11933390
Not to mention jews pushing the expiration date meme. Americans know nothing about health

>>11932230
People there live with a very real fear of getting sued

>>11931670
>USDA

yikes

reminder the FDA/USDA also support vaccination and fluoridation

>>11934266
>reminder the FDA/USDA also support vaccination and fluoridation
thank you for reminding me that they're looking out for us after all