Tag Archives: safefood queensland

Safefood Queensland, you awake? Noosa eatery brags about medium-rare USDA certified organic burgers

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A friend of Amy’s from her PhD days at the I-was-there-when-Tom-Brady-was-there University of Michigan and her family came over last night for dinner.

austin.powers.meat.2.verThey’d been on the road a long time, so I figured a U.S.-styled meal of steak and two veg would be welcomed.

It was.

After a day of cleaning and cooking – seriously, me and two other semi-house dads I hang with at the kid’s school should jump on the food porn train with all the shopping and cooking we do and the discussions we have about how to make a slow-cooked chicken curry while also talking about the shit guys say on mic’d up hockey – Amy went off with her friend and family and I got to write.

Yet only a couple of hours into the adventure, I get this from Amy:

We went to a place for lunch in Noosa. I was going to get a burger but read that “All our burgers are USDA certified organic and served medium-rare.”

Use a thermometer and stick it in.

Only way to tell if something is microbiologically safe.

And the prices are outrageous.

There’s so much shit out there.

cafe.le.monde.noosa.burger.jul.16

Bureaucrats at work, more eggs recalled: Australia sucks at this recall-provision-of-information thing

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My elderly parents arrived from Canada yesterday, and we took them out to dinner.

barfblog.Stick It InThe restaurant knows me, knows my concerns, and does not serve aioli (garlic and mayonnaise) on those occasions when I venture out because they make it with raw eggs.

Australia not only has an egg problem, it has a regulatory problem.

The company that packed those eggs involved in the Salmonella outbreak that sickened at least 20 in the Gold Coast, and may be linked to 250 illnesses in Brisbane (but nobody’s talking about that) has expanded its list of recalled products because they’re dirty.

Safefood Queensland today decided to tweet, “Don’t serve raw egg foods that won’t be cooked to the elderly, small children, pregnant women & people with compromised immune systems.”

250 school principals generally don’t fall into those categories. A table of the shit fest of Australian raw egg outbreaks is available at https://barfblog.com/wp-content/uploads/2015/03/raw-egg-related-outbreaks-australia-3-12-15-2.pdf. Why are consumers the critical control point in this?

raw.eggsLast week, the safefood group endorsed an infosheet from Queensland Health that said, “Make sure to cook chicken thoroughly so that there is no pink meat and the juices run clear.”

I can’t make this stuff up. Tax dollars at work.

Use pasteurized eggs. Use a tip-sensitive digital thermometer and stick it in.

safefood Queensland: you’re breaking my (temperature-verified) heart

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 In what appears to be an ineffectual use of twitter akin to travel and weather updates from people who occasionally say something useful, safefood Queensland (that’s in Australia) posted 10 tips for chicken preparation ending with this nosestretcher.

“And finally Tip 1: Make sure that you never serve partially cooked chicken to anyone. Chicken is cooked when the juices run clear.”

Color is a lousy indicator of safety for any meat. This has been extensively referenced, and why Canadians and Americans tell people to use a tip-sensitive digital thermometer. The chicken leg with back attached (right, thanks Pete Snyder) has been cooked to a thermometer-verified and safe 165F. There may be a yuck factor, but it’s microbiologically safe.