Thanks! That’s about how I understand it, as well.
I get from the study that if your beef is properly aged, it should be pretty much impossible.
I had raw milk a few times, as a kid. Dad ended up with a Holstein through a funny trade, had a small Charolais herd. Didn’t care for it, I could taste the weeds. Nothing wrong with some homogenization and pasteurization.
I used to drink raw milk on occasion too. Proximity and all that. But once we realized what we had in march of last year, that relaxed attitude went out the window.
I have not looked in depth about aging beef as a preventative measure, but given the mechanisms in action when you age beef, i would find it hard for the virus to remain intact. Looks like ive got more to research tonight. But, cooking your food properly will destroy the virus. Same as pasturization. Turns out viruses hate high temperatures.
The wife and I like what is basically steak sushi. We don’t eat steak all the time, but when we do, it’s minimum sear. Cold center.
We are aware that we run an elevated risk for e. Coli.
We’re handling chicken with gloves until we get a better handle on it.
I really hope the bad old days don’t come back, it’s a real pain in the ass.
Honestly, i wouldnt sweat it. Ecoli in that context is much more of a risk. And wiith safe food handling, your risk is pretty low.
