Comment: Typical idiots and one-size-fits-all solutions

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Typical idiots and one-size-fits-all solutions

There are times when you wanna wash meats.

1. These days almost all the butchering happens the same location as the slaughter houses which is the same location as the concentrated feed lots. These are prone to all kinds of contamination.

2. If bacteria was present and growing out of control it's not just the bacteria itself that's a problem but their toxic excreta. Take botulinum toxin for example.

3. I guess they have never heard of brining.

4. As noted by other posters below YES YOU CAN REDUCE THE BACTERIAL LOAD FROM THE SURFACE OF MEAT BY WASHING. It takes time and repeated applications of clean water, drying the surface of the meat also helps.

Get your preps together! Learn historic food storage and preservation methods and the science that makes them work now, start saving money and the future