"...number “EST.9400” inside the USDA mark of inspection."

Whodathunkit?

NOT always true. Even if it were so, bacteria can survive for a while on preparation area and tools, and on one's hands. Washing all surfaces, cooking equipment, and one's hands with antibiotic soaps for a few seconds will not remove all bacteria. You would need to do the "surgeon's wash to be sure, and that requires several minutes. PS: About those antibiotic soaps, toss their claims in the nearest trashcan. If used improperly, they, simply, to very little.

The main thing is that this Corporation has a very dire sequence of having to recall meats due to contamination. The very best thing that could be done is to close them down and prevent the Owners from ever doing any Meat Processing. And this, also, applies equally to many other Meat Processing Companies where the Owners prefer PROFITS over QUALITY.

Contaminated meat is Contaminated Meat and it should be destroyed. Read and Heed the message above and here.

Your idea is as factious as the Government giving spoiled and rotten meat to the Native Americans who were rounded up and sent to a Reservation, aka Stalags, back in the 1800's. Not only Food that was not fit to eat, but clothing and blankets that reeked of contamination and disease such as smallpox were passed out by Government Officials.

Many pathogens (Not salmonella, but others) produce toxins that will remain in the meat even after cooking.

You can eat it. Raymond. and then give your food to the poor.

If you can do better, than do it. The "company" is run by humans, humans make mistakes. Disgruntaled ex-employee?

JBMW: What they do is NO MISTAKE!!! They cut every corner, use sick animals, and turn a nose up to any concerns of the buyers of their products. They BRIBE anyone, including Politicians, to keep themselves in business. Their sole business is to make the largest profit that they can.

This Company, along with many others should be permanently closed. Human MISTAKE, my arse!!!!!

PS: Exactly who do you represent? Maybe the Meat Processing Business?

A lot of people out there still like a little "pink" showing in their burger. Many restaurants ask how you'd like your burger done. Not sayin' it's right, but that's the reality.

How is it stupid to undercook ground beef? A well-done burger is gross and dry. It is supposed to be safe to enjoy it medium.

How incredibly provincial does one have to be to be ignorant of the cuisine enjoyed by others? e.g. steak tartare

I agree with nate-2333879 eating undercooked hamburger beef is like driving with out a seat belt. There is a reason restaurants put the warning on their menus about undercooked beef, you cant sue them if you get sick.

It's risky and if your beef is dry because you don't have a little pink on the inside its not being cooked correctly :)>

jkatze

Steak is on undercooked as any bacteria if present will be on the surface only. However with ground beef all it takes is one contaminated portion to be mixed through the entire batch.

Maybe you like Hockey Pucks for your burger. The majority of people don't. PS: Contaminated meats and fowl are really a very, very recent event in the time-line. And the contamination problem isn't confined to the meat and poultry processors. It can and does occur from medium to large farms (some Corporate) especially with leafy vegetables. With vegetables it is the result of mass sprinklers where contaminated water is used.

The main problem is that Corporations will risk people getting ill or dying from their products so long as their profits are well above any amount that may be awarded by the Courts. To top that off they offer caps on liability, and pay off Judges and Politicians within both Parties to prevent any investigation or suit against them.

IDIOT!

Well done burgers are not tasty, however, in every restaurant I've ever eaten at as a young child, and every package of beef I've ever bought as an adult, has a disclaimer at the bottom about eating raw and undercooked meat, poultry, and shellfish. This is nothing new.

SCG - you should watch your name calling (Moderator, anywhere?) in any case, saying that contamination in food is "recent" is about as far from the truth and naive as you can get.

Nate, you do not know anything about cooking. Food should be safe to handle, meaning that if you handle one food in your kitchen and you wash your hands it should be safe to grab something else. With contaminated food you would have to spend half a day to sanitize every surface in your kitchen before touching one substance after another. (Look up the definition of sanitize). I use different knives and cutting surfaces, wash my hands, and have a clean kitchen, but one little mistake with having contaminated food and you can make a lot of people sick. The point being. No contaminated food should be in the marketplace.

I was thinking the same thing. Cargill shouldn't make a profit on something that you end up having to throw in the trash.

you can return it to a Hannaford's for a refund if you bought it there.

Remember that most of their products may have been re-wrapped and bears another name.

It is sad that these little farms are disappearing and it is also sad that most urban dwellers never have a chance to buy good quality produce and meats.

However, there are no excuses for contaminated produce nor any meats sold by Corporations. Their products should be held to the same standards, Nationwide. In fact, they should be above any standard definition. However, their very motive is not that of safe products, but how much profit they can make by keeping expenses at rock bottom.

The source of most food poisoning is never known. If someone got food poisoning from a local farmer or processors no one would know.

I also prefer local. Most of the people I know grain the beef a few weeks before killing them. With the advent of ethanol a lot of local small operations have gone out of business. This will in turn create more demand for grass fed raising the prices for everything including kill, cut, and wrap. One of the biggest factors in the E-coli scare with grain fed is just the shear numbers. More beef is grain fed because of demand and size of land mass required for grass fed. Plus I like grain fed. Your grass fed has the same amount of E- coli as my grain fed.