I expect soon to receive the below email commenting on the recent tragic death and thirty illnesses tied E. coli contaminated hamburger served at a Minnesota church dinner:
“It is not the failure of the Meat Industry in not keeping cattle feces out of hamburger that sickened the people. It is the fault of the person who handled and cooked the hamburger that was fed at the church dinner.”
At first I will calmly try to respond to the person that the Meat Industry that makes a profit off of selling “USDA Inspected Meat” can not blame the consumer if the product actually contains a pathogen that can severely sicken or kill. I will then point out the fact that this deadly form of E. coli, E. coli O157:H7, is not supposed to be in hamburger in the first place – the USDA has a “zero tolerance” policy for this nasty bug. And I will argue that there is no other product in the United States manufacturers would expect consumers to “fix” before they use it.
The reply to my calm response will be something to the effect of, “the consumer should know that meat may contain bacteria and they are told to cook it.”