Food Safety Chit-Chat

[jp61]

 
While I truly hate to be proven wrong, I am rather glad I was.

It is not or shouldn't be about someone being proven wrong or right but rather "food safety" comprehension for all and proper execution thereof so no one gets sick or worse. 

 

[jeepdiver]

There was a quote from morton's site that was removed. IMHO that is a big mistake, it is those references that lead to a lot of the misunderstandings. It is a commercial product that is widely used that has a definition in opposition to the FDA. This and similar references are direct contributers to tge confusion mentioned in this thread

 

[daveomak]

There was a quote from morton's site that was removed. IMHO that is a big mistake, it is those references that lead to a lot of the misunderstandings. It is a commercial product that is widely used that has a definition in opposition to the FDA. This and similar references are direct contributers to tge confusion mentioned in this thread

Jeep Diver, good evening....... Admin reserves the right to remove information that can be harmful to the members, on this site..... There are many sources that provide misinformation..... We respect our members and want them to produce a safe food product... Sooooo, we make every attempt to provide solid, safe information.....

Dave

 

[jeepdiver]

Jeep Diver, good evening....... Admin reserves the right to remove information that can be harmful to the members, on this site..... There are many sources that provide misinformation..... We respect our members and want them to produce a safe food product... Sooooo, we make every attempt to provide solid, safe information.....

Dave

I do get this but IMHO saying hey this info conflicts with the FDA and shouldn't be used is safer than pulling it off a post so when someone comes across it they will have seen it before and know not to use it. If I hadn't seen it here and came across it I would think it was trustworthy due to the source

 

[daveomak]

Then again, it's not really nice to say Morton's doesn't know what their talking about.... There are lots of errors in print about curing meats... FDA doesn't allow nitrate in bacon.... Morton's recommends TQ for bacon... Oh well....
We ain't the food police..... everyone is welcome to use any recipe they like.... we like to recommend FDA/FSIS stuff....

A member just posted this link..... first time "ever" I have seen the USDA "NO to TQ use in bacon"


http://www.pelletsmoking.com/searching-cure-26/ham-brining-101-bacon-6993/#post72952

Curing salt comparison....gif

• daveomak
• Apr 11, 2014

 

[diggingdogfarm]

Then again, it's not really nice to say Morton's doesn't know what their talking about.... There are lots of errors in print about curing meats... FDA doesn't allow nitrate in bacon.... Morton's recommends TQ for bacon... Oh well....
We ain't the food police..... everyone is welcome to use any recipe they like.... we like to recommend FDA/FSIS stuff....

A member just posted this link..... first time "ever" I have seen the USDA "NO to TQ use in bacon"


http://www.pelletsmoking.com/searching-cure-26/ham-brining-101-bacon-6993/#post72952

Curing salt comparison....gif

• daveomak
• Apr 11, 2014

That guy has some nice looking graphics, but he makes a bunch of errors.
He's way off on some stuff.




~Martin

 

[diggingdogfarm]

There was a quote from morton's site that was removed. IMHO that is a big mistake, it is those references that lead to a lot of the misunderstandings. It is a commercial product that is widely used that has a definition in opposition to the FDA. This and similar references are direct contributers to tge confusion mentioned in this thread

Where was a quote removed?



~Martin

 

[jp61]

 

 Well, I've had a brief conversation with a nice lady named Karen. She's very knowledgeable and willing to help if asked.

Here's how "she" answered my question:

"The poultry temperature of 165 degrees F is designed to eliminate "Salmonella." The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) recommended the single, safe minimum internal temperature of 165 degrees F for consumers to cook poultry. The recommendation to consumers is designed to achieve a 7-log reduction of "Salmonella." Salmonella levels in poultry are higher and Salmonella are becoming more heat resistant. This process will also control "Campylobacter" and high pathogenic avian influenza (H5N1) if it arises. 

Our recommendation for whole cuts of meat is 145 degrees F with a 3 minute hold time. The hold time allows the internal temperature to gradually rise to 160 degrees F which makes the meat safe."

Not thinking of temperature rise during the 3 minute hold time for whole cuts of meat, was the reason for my misunderstanding. 

http://www.npr.org/blogs/health/201...sh-recipe-for-making-bird-flu-more-contagious

 

[chef jimmyj]

Where was a quote removed?



~Martin

I am curious as well. I did not see anything removed and I am usually the guy that edits this forum...JJ

 

[jeepdiver]

Now I am thinking I may have gotten my threads crossed. There was a post from mortons talking about dry curring bacon, but it didn't have the same definition of the FDA. I'm thinking maybe it was a different thread now, though I cant find it now. Sorry for yhe confusion

 

[diggingdogfarm]

Now I am thinking I may have gotten my threads crossed. There was a post from mortons talking about dry curring bacon, but it didn't have the same definition of the FDA. I'm thinking maybe it was a different thread now, though I cant find it now. Sorry for yhe confusion

It's in this thread...and the post wasn't deleted...it's still there.

http://www.smokingmeatforums.com/t/124452/confusing-dry-curing-with-dry-curing

~Martin

 

[jp61]

[h2]CDC's 2013 Food Safety Progress Report[/h2]
http://www.foodsafetymagazine.com/n...y-progress-report-shows-not-so-much-progress/