Would salt and vinegar negate any nasties found in raw ground beef?
I've acquired a taste for raw grass-fed ground beef. I make a mishmosh of 1 pound of beef with salt, a lot of seasonings, diced onion, and minced garlic. Then after considering safety, I tried adding a slash of apple cider vinegar, which makes it taste even better. I'm thinking the vinegar would also help with the safety of the beef.
EDIT: To address a couple points brought up below, the meat I use has been frozen and I get it from a local source. I've visited the farm and the processor and spoke with the parties involved. E-coli doesn't care that I met the butcher, but I wanted to give some background.
Absolutely not. If there is bad E coli or something hardcore salt and vinegar isn't going to do a thing.
Not that I think eating raw ground beef is wholly bad. If it's a clean product you trust, go for it.
Sally Fallon says that freezing meats for two weeks or longer will kill any harmful organisms...I've been doing this for years with no detrimental effects! Raw meat gets me high...
Much safer if you grind or chop it yourself. All meat, including relatively "clean" ground meat has bacteria in it, and the longer the meat is waiting around, the more the bacteria colonizes the meat.
Even when ground meat has been frozen, the bacteria has had a chance to grow while the meat cooled down to frozen, and it grows again as the meat thaws.
It's much better to start with a whole piece of meat, wash the outside well in plenty of running water, grind it in an impeccably clean grinder. Then serve it immediately and you're pretty safe. You could also chop it in the food processor.
It's even simpler to just chop it up with a couple of very sharp knives. That's what chefs do when preparing steak tartar, or kitfo.
MMM, mmm, good.
The WAPF recommends freezing liver for 14 days if you are going to consume it raw. I have no idea if that translates to muscle meat.
I keep reading that wine can help prevent food poisening. Maybe a nice glass of vino could be an extra insurance policy with your mish-mash tartare.
I agree with grinding your own for raw consumption, that's why rare steak is less dicey than rare burgers when eating out.
www.scribd.com/doc/11337868/Optimal-Conditions-for-the-Growth-of-E-Coli has some clues as to what promotes growth:
"However, because of the mechanism of osmosis, extremely high levels as well as complete absence of salt could be lethal to E. coli bacteria."
So what does extremely high levels of salt mean? Is it still edible after that? Page 11 shows the results of the salinity test, and all concentrations show the same result. So salt did not seem to work. "E.coli is able to tolerate added salt of up to 10% concentration."
Sugar did not work either: "None of the concentrations of glucose had any affect on the growth of E.coli."
pH is more interesting: "E.coli was able to tolerate an acid of pH 2.4 more easily than a base of pH 11.6." The pH of apple cider vinegar is typically between pH 4.25 and 5.00. So soaking in vinegar would not really help, but making it basic would help. Perhaps Lemon juice might help as that's a pH of 2, thus more acidic that Vinegar, and below the 2.4 threshold, so ground beef ceviche anyone?
Making it more basic: Ammonia has a pH of 11.6, so this is why CAFO meats are soaked in it. Would it still be edible after that? Would you want to eat ground beef that's been soaked in Ammonia? Maybe it could be washed off, but what affect does it have on the meat and are there residues and remnants of reactants to Ammonia?
And if you go to a normal restaurant, do you think they'd even bother to soak ground beef to wash away the Ammonia, or does it go straight onto the grill?
Temperature: "largest colonies were present..at 37C." ... "as the temperature increased from 37C to 50C, the size and number of colonies decreased." Hence the recommendations to keep meats very cold, and cook until the internal temperature is high enough to kill any pathogens.
"E. coli bacteria can survive freezing temperatures" so all freezing would do is to prevent growth, and keeping meat cold just limits the growth.
In principle the acid is effective. See the article below.
I work at a plant which uses sulfuric acid to kill e coli in the effluent, so the vinegar should work, but how much would require testing the meat.
Look, unless you can personally vouch for every moment between mooing animal to market meat, there are considerable risks in eating raw meat. Don't let paleo-romanticism crowd out common sense.
i eat frozen ground meat from local grass-fed ops, i have been doing so for 3 years and have not been sick once:) beef in apple cider vinegar with lots of seasonings is delicious, there are a ton of ceviche esque recipes on the interwebs.
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