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Raw Bacterial Decontamination 101 - A Query

 
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Jinx
Virgin Viper
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Joined: 05 Apr 2007
Posts: 11


Location: Midwest

PostPosted: Mon Apr 09, 2007 11:19 pm    Post subject: Raw Bacterial Decontamination 101 - A Query  Reply with quote

I know most of this information is scattered in various bits throughout the forum, but I thought it would be useful for those in the know to help compile a list of useful, raw methods for decontaminating harmful bacteria in raw meats, all in one easy to reference thread!

List the method, minimum length of time necessary, and (if applicable) product used in the decontamination process.

Naming the meats it works best on, as well as listing which meats have a higher quotient for bacterium than others, would help even more.

~ Jinx
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jl53563
Meat Devil
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Joined: 22 May 2006
Posts: 1424


Location: Wisconsin, USA

PostPosted: Tue Apr 10, 2007 3:22 am    Post subject: Reply with quote

I can only tell you what I do. The only meats I generally eat "raw" are beef and pork. I simply sear each side in a hot cast iron pan for about 20-30 seconds. I sometimes consume raw egg yolks. No special preparation is needed. I have been doing this for a bit over a year and have yet to have a problem.
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Robert
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Joined: 13 Jul 2006
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Location: Beyond the Sun.

PostPosted: Mon Apr 23, 2007 4:00 am    Post subject: Reply with quote

jl53563 wrote:
I can only tell you what I do. The only meats I generally eat "raw" are beef and pork. I simply sear each side in a hot cast iron pan for about 20-30 seconds. I sometimes consume raw egg yolks. No special preparation is needed. I have been doing this for a bit over a year and have yet to have a problem.


Do you put any oil in the pan?
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Avalon
Top Carnivore
Top Carnivore


Joined: 29 Nov 2006
Posts: 3287



PostPosted: Mon Apr 23, 2007 3:15 pm    Post subject: Reply with quote

Admittedly the last couple of months have been exploring less carnivourousness ways, I too have been eating raw yolks now for nearly 1.5 years, and well, sushi/sahimi forever and raw steak, liver. heart, chicken marinated in lemon juice and ground buffalo over the last year. The only time I got sick was a trip to Wendy's!

I wonder if the searing for that short a time is enough to really get in the cracks, grooves and sides of the meats. If your intent is to kill bacteria, would it not be better to boil the meat for 60 seconds? Not as pretty though. Maybe boil, pat dry and sear.

My fear I guess is the unknown. Did I eat a baby worm that will grow bigger and bigger and ARRGGHHHH!!! out my ass? Shock I know A.V. says no. But honestly seems to me it's a gamble. Know the risks, accept the consequences.

That is a good idea as a Sticky! to have a list of things. Freezing meat for two weeks(but can you wait 2 weeks?), I've heard Sally Fallon say kills parasites. Boiling will kill salmonella, I think also ecoli. The searing also worries me because of browning and HCAs... am I rambling now?

Let's make a Sticky! Okay, and GO!
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jl53563
Meat Devil
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Joined: 22 May 2006
Posts: 1424


Location: Wisconsin, USA

PostPosted: Tue Apr 24, 2007 12:25 am    Post subject: Reply with quote

Robert wrote:
jl53563 wrote:
I can only tell you what I do. The only meats I generally eat "raw" are beef and pork. I simply sear each side in a hot cast iron pan for about 20-30 seconds. I sometimes consume raw egg yolks. No special preparation is needed. I have been doing this for a bit over a year and have yet to have a problem.


Do you put any oil in the pan?

I usually use butter.
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Level_04
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Joined: 09 May 2009
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PostPosted: Sat May 09, 2009 8:08 pm    Post subject: Reply with quote

Boiling would take much longer than searing at high/ultra-high temperature. Since microorganisms do not penetrate the tissue, they are only present on the surfaces. Heating these surfaces temporarily above the boiling point of water will completely destroy any microorganisms.

It really comes down to thermal flux. The higher the better, which is why boiling would be inferior to searing with oil/fat/butter. A liquid medium should be used to ensure adequate and even heat transfer to the surface area as quickly as possible.

The higher the thermal flux and conductivity, the quicker the bacteria are destroyed, meaning the meat will remain more raw/uncooked.


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