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Post by Carolyn on Apr 12, 2003 7:48:06 GMT -5
There's been a debate going on on another site about buying Irish beef versus Swedish beef and fears of BSE (mad cow disease). Myself, I have bought Irish beef when I could over here because not only is it good, in and of itself, but it's about half the price of Swedish beef as well. I myself have no fear of mad cow disease (1) because I ate tons of beef during the late 70s and 80s while living in eating and have yet to froth at the mouth and (2) I figure right now, it's probably even safer than beef from other countries, just because of the concern and increased education on BSE.
I also see the desire of some Swedes to only shop Swedish meats as (1) possibly a little xenophobic and (2) a national pride kind of thing, which may be good if you can afford it, but most of us are on pretty tight budgets as it is.
What about the rest of you?
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Klant
New Member
Posts: 14
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Post by Klant on Apr 12, 2003 13:00:21 GMT -5
Hey, I'm poor. As long as it's dead and cheap, I'll eat it ;D
Seriously though, the only thing I avoid is eastern european chicken. But as a friend of mine said, the second time you get salmonella, it isn't as bad as the first time...
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Post by Carolyn on Apr 12, 2003 14:58:43 GMT -5
Well actually, you can avoid salmonella by good hygiene and proper cooking.
If you have eggs, wash them before cracking them. I notice a lot of eggs over here still have poop on them and I even found a feather once.
If you are cutting up raw chicken, make sure you keep a cutting board specifically for chicken, when you are done, wash the board well in scalding water with soap, make sure it air dries well, and do NOT use it for anything like veggies or cutting up salads or things that won't be cooked.
When you clean things up from raw chicken, don't use the same sponge or cloth and then just rinse it out in warm water. Or don't wipe up the raw chicken juices and then proceed to wipe off the rest of the counter with the same cloth.
When you cook the chicken, make sure it's cooked thoroughly. If you stick a toothpick or knife or something into the thickest part of the chicken, if the juices that come out are still pink, it ain't done.
I read a statistic last year that over 50 percent of the chickens in the United States, both those kept for laying eggs as well as raised for meat, are already infected with salmonella, and yet we don't have THAT many outbreaks, mostly due to strict precautions about food preparation.
It doesn't put me off eating chicken, I'm just very careful where I order it if I eat out and very careful when prparing it at home.
And trust me, food poisoning is always bad, especially if it's Mexican food poisoning.
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Post by Pam on Apr 13, 2003 13:07:18 GMT -5
I'm still nervous enough about BSE to stick to Swedish beef. I've heard people say to avoid chicken, especially Danish but I haven't seen that any Danes have died from eating it. I just take the regular precautions I would any time I handle chicken. I've seen the feathers on eggs here too but not poop.
I've noitced at work that especially the older ladies are food snobs and will avoid lots of things not Swedish. They rag on me because my favorite apples usually come from France, they use PESTICIDES there and I eat the peel. These are the same women who eat Swedish apples with their organic fertilizer of pig piss and the 'grown in Sweden' sticker gets stuck to their lower lip because the apples have not been washed at all. Honestly, this has happened more than once. Gross!
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