If meat is tainted with E. coli, can you still get sick even if the meat is fully cooked? (Talking about manwhiches)


Every time I eat meat, I can't help but feel OCD wondering if the meat was tainted (since everything seems to be now days)

Mad cow can not be cooked out at any temperature.
Nowadays they feed animals so much chemicals, drugs and hormones that it is effecting people.

Your best bet is to buy fresh organic meat from a reputable company. If you are defrosting it, make sure it is in the refrigerator in a covered container, not at room temp. If you are cutting up the meat, make sure the cutting board is completely clean, and clean it well after cutting something else, to prevent any cross contamination. Wash your hands often with an anti-bacterial soap, and you should be fine.

E-Coli is not fun, trust me! I've had it and spent 10 days in the hospital. I'm very careful when cutting and cooking meat now. I make sure everywhere the meat goes is very clean, and that my hands are too! It's also a good idea to ask the butcher when the meat arrived. :)

Its just common sense really cross contamination is riffe wherever you are, I can hand on heart say the food safety guys here in the uk are hot and don't give out a clean certificate without good reason.
Saying that if normal steps are used, i.e a separate chopping board for meat and used only for meat same with veg and fish etc, hands kept clean and utensils also washed properly then there should be no worry of e-coli.
Its when your slack and you don't take the time to prepare and cook properly or skimp on the meat you buy that your putting yourself and anyone else in danger.

So use a bit of common sense if you handle meat wash your hands well after and don't use the same board unless of course you have cleaned it.
You can be as anal or as normal as you like there's no stopping the bacteria there's just prevention, using bacterial sprays etc don't always kill and cure just remember that they just prevent the bacteria from growing to a dangerous level.

Mad cow can not be cooked out at any temperature.

Mad cow and E. coli are two totally different illnesses. Did you know that each of us has some E. Coli in our digestive tract? Yes, we do.

Cooking meat completely will kill of the E. coli.

Its just common sense really cross contamination is riffe wherever you are, i can hand on heart say the food safety guys here in the uk are hot and dont give out a clean certificate without good reason.
Saying that if normal steps are used, i.e a seperate chopping board for meat and used only for meat same with veg and fish etc, hands kept clean and utensils also washed properly then there should be no worry of e-coli.
Its when your slack and you dont take the time to prepare and cook properly or skimp on the meat you buy that your putting yourself and anyone else in danger.

So use a bit of common sense if you handle meat wash your hands well after and dont use the same board unless of course you have cleaned it.
You can be as anal or as normal as you like theres no stopping the bacteria theres just prevention, using bacterial sprays etc dont always kill and cure just remeber that they just prevent the bacteria from growing to a dangerous level.

I just want to say, that depending on where the OP lives, the FDA regulations aren't the same. You should see some of the crap meat that is sold in some of our stores here. They don't get inspectors in on a regular basis, and quite often, they will change the date of expiration on old meat. I have gone into some of the supermarkets here, and found meat that is green! It's disgusting, but all they want is the extra buck!

I also want to say, and I was told this by my doctor. Don't use a wooden or plastic cutting boards. They are porous, and can hang onto the bacteria. I use a marble one now. Easier to clean and I can put bleach on it to get rid of any germs.

I'm sure not going through E-Coli poisoning again. I almost died, because I had liver failure, and internal bleeding. Not so much fun. ;)

I just want to say, that depending on where the OP lives, the FDA regulations aren't the same. You should see some of the crap meat that is sold in some of our stores here. They don't get inspectors in on a regular basis, and quite often, they will change the date of expiration on old meat. I have gone into some of the supermarkets here, and found meat that is green! It's disgusting, but all they want is the extra buck!

I also want to say, and I was told this by my doctor. Don't use a wooden or plastic cutting board. They are porous, and can hang onto the bacteria. I use a marble one now. Easier to clean and I can put bleach on it to get rid of any germs.

I'm sure not going through E-Coli poisoning again. I almost died, because I had liver failure, and internal bleeding. Not so much fun. ;)

Im not stupid Starby I'm fully aware of where the op is I have the ability to tell, I also know that the food regulations here do not allow low standard meats to be sold it gets used for dog food there are very few butchers left in this country for the pure fact they can't keep up to the standard needed and required.
You can use wood and plastic but as I said you keep them separate and well clean I only use wood for bread anyway it's a vile thing to use in the kitchen.
As I said before its common sense if your going to buy crap meat and not cook it properly then good luck to you you only have yourself to blame.
I do hold certificates to inspector standard so I can assure you I am more than aware of what does what.

Im not stupid Starby im fully aware of where the op is i have the ability to tell, i also know that the food regulations here do not allow low standard meats to be sold it gets used for dog food there are very few butchers left in this country for the pure fact they can't keep up to the standard needed and required.
You can use wood and plastic but as i said you keep them seperate and well clean i only use wood for bread anyway its a vile thing to use in the kitchen.
As i said before its common sense if your gonna buy crap meat and not cook it properly then good luck to you you only have yourself to blame.
I do hold certificates to inspector standard so i can assure you i am more than aware of what does what.

I never meant to imply that you were stupid at all CBW. I agreed with your answer totally. All I meant to say, was in different area's, they have different standards, and sometimes it is hard to tell if the meat is fresh. I didn't mean to never use a wooden chopping block, for things like bread, or even veg's, just not for meat. I may have not mentioned that, but I was referring particularly to meat.

What gave me E-Coli was tainted chicken. It looked and smelled fresh, there was no cross contamination, and it was fully cooked at the proper temp. It was more of a case of bad luck, because I did everything right. It was the butcher and supermarket who didn't.

Cooking to a temp. of 160 degrees will kill Ecoli bacteria. I have never seen a procedure for determining temp. for manwich type ground beef. Most people cook it until all the reddish color is gone. I guess you could make one small burger, check the internal temp. and when it reaches 160 degrees, it is a pretty safe bet that the thinner ground beef pieces are also above 160 degrees, then break up the burger.