Re: What's wrong with luncheon meats?

[Guest guest]

In a message dated 5/27/2002 3:54:52 PM Central Daylight Time,

r_rom@... writes:

> Since my introduction to RAF and non-germ based theory of disease, my fear

> of

> microbe contamination has lessened. I don't remember reading about natives

> process their meats in sterile conditions. I think high temp used in

> preparation

> might be worse.

>

> Roman

You figure the natives ate grain feed animals and tossed manure contaminated

animal parts in one big bath? I think we are talking about different microbe

contamination from then to now. We are a fairly clean operation but I won't

pick something off the processing floor to use in my food later. My shoes

have been in manure of all sorts and I'm not for eating shit.

Belinda

[Guest guest]

bilherbs@... wrote:

> Much of what is sold as luncheon meat is the stuff that can't be sold raw as

> they fear the consumer will not cook it hot enough. This fact alone, forget

> the preservatives and additives, would keep me away from them.

>

> When we were looking into USDA approval we were told that we needed a bucket

> for the meat scraps that fell on the floor or were otherwise contaminated. We

> could then process this meat at high temps for resale. Think about this the

> next time you reach for a bologna and cheese sandwich.

>

> Belinda

Since my introduction to RAF and non-germ based theory of disease, my fear of

microbe contamination has lessened. I don't remember reading about natives

process their meats in sterile conditions. I think high temp used in preparation

might be worse.

Roman