>Do you monitor internal cooking temperatures with a probe thermometer to
>ensure that pathogenic (disease-causing) microorganisms are killed in meat
>during the cooking and reheating process?
>
>Do you follow special precautions to prevent cross-contamination between raw
>meats and ready-to-eat foods, such as using separate cutting boards and/or
>following strict cleaning and sanitizing procedures?
>
>Do you feel that the risk of pathogenic organisms in meat and poultry is
>reduced in free-range/grass fed animals?
>
>Rob

I think this qualifies as a "no": I got some marked-down but still
with a
current pull date lamb chops at the supermarket, ate them the same
day,
very rare. They tasted a little more off than I could blame on the
mutton
flavor, so I shared them with my dog and threw the bones in the soup
pot.
That was yesterday, and neither one of us has experienced any sort of
digestive discomfort yet...

We don't eat "ready-to-eat" foods; they're all ready to eat, to us. I
feed
my dog raw and don't much worry about contamination. The house is kept
clean but not sterilized. I know he's much less susceptible to
bacteria,
and I seem to be, too, after turning Paleo. I'd love to feed better
quality, but it's not principally because of the pathogens. Hope we
stay so
lucky...

ginny and Tomo

All stunts performed without a net!