Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 ine asked: > The beef we purchase is frozen at the processing plant > and is normally there a day or two - no longer than a > week. Is that sufficient to kill off the things you > were talking about? If you're concerned about it, I wouldn't trust that it would be sufficient. I would find out what temperature they maintain in their freezer and find out how long (exactly) the processed meat was frozen before you picked it up. . Here is a link to an article about parasites in fish that is on the more conservative side of most of the protocols I've seen. http://seafood.ucdavis.edu/Pubs/parasite.htm Quote Link to comment Share on other sites More sharing options...
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