I have tried that trick and it works.
if you only need one or 2 cloves, place them in a 500ml (1/2 quart) mason jar, seal it and shake it vigorously for 10-20 seconds.
Same result, less mess to clean.
concerning meat inspectors this is what I found in the USDA website:
Mandatory Federal Inspection
Under the Federal Meat Inspection Act and the Poultry Products Inspection Act , FSIS inspects all raw meat and poultry sold in interstate and foreign commerce, including imported products. The Agency monitors meat and poultry products after they leave federally inspected plants.
Looks like poultry is still inspected... I was mistaken.
according to the USDA plant list this is what I found:
Establishment No./activity: M9070-P9070 Slaughter, Processing
Company Name /Doing Business As: Kraft Foods Global, Inc.
Kohrs Packing Company 03/01/2010
Kraft Foods Group, Inc.
Louis Rich Company
Oscar Mayer Foods Corporation
address/phone: 3704 Louis Rich Drive Newberry, SC 29108 (803) 276-5015
Grant Date: 03/01/2010
This is the USDA portal:...
this is interesting:
progress reports on foodborne illnesses for 2014 compared to 2008 (baseline)
e.coli O157 (associated to beef) is down nearly 20% in past 2 years and down 30%+ since 2006-08
(it must be a conspiracy)
Is it possible that you are purchasing from a local state inspected meat processor and not from a Federal inspected processor?(if a processor only sells meat locally within their State they are not required to be inspected by the USDA) Luc H.
For every need there is an opportunity to make money. That is fundamentally how capitalism works. in the video above, Beef Product Inc. guarantees that every single box of product they manufacture is pathogen free! They were never part of any food recall ever and with their policy will never be. They gained the trust of the biggest companies in the world.Is that the answer? Luc H.
Actually contaminated is the raw material for this company: http://www.beefproducts.com/index.phpthey guarantee that the beef is sterile because they us ammonia to increase the pH of the beef which kills every microorganisms (which include pathogens)http://www.beefproducts.com/ammonium_hydroxide.phpif you are interested in how it's done:https://www.youtube.com/watch?v=g-sbaq7EcE8(although the plant shown here does not use contaminated beef, the others that have closed...
It's so easy to point out weaknesses in a system and not offer (viable) alternatives.
Is the answer to have a government inspector inspect every piece of meat, fruit and vegetable that arrives in a cargo ship, slaughtered or picked in the field? Or is it better to keep a watch on past offenders and manufacturers of at risk foods. Because of this approach, US/Canada and the EU have by far the safest food in the world.
There is a great deal of sensationalism in food...
As @kuan pointed out, meat inspectors are USDA. They are still stationed in large meat processing plant but their methods (outlined by the government) are antiquated. There is a push by meat producers to revamp the USDA inspection because it is not scientific based. Most meat contamination are found by microbiological testing not by the antiquated "sniff test" that the USDA have been using for years. The poultry industry is self regulated because the inspectors were...
it was actually black raspberry juice.... much darker.... grows mainly in Oregon. Extremely dark pigment allows black raspberries to be used as a coloring agent. The USDA stamp on meat was made with black raspberry dye for many years.http://www.oregon-berries.com/pick-a-berry/black-raspberry/ Luc H.