Rotten Meat

[Guest guest]

TEA & HONEY MAKE MEATS SAFER:

 

Popular meats like turkey, chicken, hamburgers and hot dogs are

routinely treated with sodium lactate and other chemicals to kill

common illness-causing bacteria such as E. coli and Listeria

monocytogenes before they arrive at the store. Still, it's sometimes

insufficient to prevent an outbreak.

 

Fortunately, scientists at Kansas State University (KSU) working with

the Food Safety Consortium have uncovered Mother Nature's better

recipe for fighting the most common pathogens found in meat and meat

products. The secret lies in extracts of green tea or jasmine tea

mixed with wildflower honey.

 

KSU's Danel Y.C. Fung, professor of food science and animal science

and industry, has high hopes for this blend. " If you can use tea and

honey to wash carcasses, you can use a natural compound on the surface

of meat, instead of chemicals, " he says.

 

The more natural approach has a welcome side effect. It appears to

increase the shelf life of ready-to-eat meats as well as vegetables.

 

Source: University of Arkansas, Food Safety Consortium, 2007

[Guest guest]

I always wash my meats and fish before cooking, first with lots of water and then with Aplle cider vinegar.

we never had food poisoning in my family as long as i can remember.

but i have seen some people, cooking their meat strait from the pakage with no cleaning it, no wonder people get sick.

five cents worth of info.

regards Mary

 

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ed4soup

oleander soup

Wednesday, October 24, 2007 6:56 AM

Rotten Meat

 

 

TEA & HONEY MAKE MEATS SAFER:Popular meats like turkey, chicken, hamburgers and hot dogs areroutinely treated with sodium lactate and other chemicals to killcommon illness-causing bacteria such as E. coli and Listeriamonocytogenes before they arrive at the store. Still, it's sometimesinsufficient to prevent an outbreak.Fortunately, scientists at Kansas State University (KSU) working withthe Food Safety Consortium have uncovered Mother Nature's betterrecipe for fighting the most common pathogens found in meat and meatproducts. The secret lies in extracts of green tea or jasmine teamixed with wildflower honey.KSU's Danel Y.C. Fung, professor of food science and animal scienceand industry, has high hopes for this blend. "If you can use tea andhoney to wash carcasses, you can use a natural compound on the surfaceof meat, instead of chemicals," he says.The more natural approach has a welcome side effect. It appears toincrease the shelf life of ready-to-eat meats as well as vegetables.Source: University of Arkansas, Food Safety Consortium, 2007