Community Chat

[WORKING GAL]

Just saw on ABC news today that Tyson Foods closed a plant.  The sign on the building said Tyson Foods, Waterloo.  Over 200 employees with the virus.  Report said 10 food processing plants in the Midwest closed because of this horrible virus.  So scary.

[Reever]

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@WORKING GAL wrote:

Just saw on ABC news today that Tyson Foods closed a plant.  The sign on the building said Tyson Foods, Waterloo.  Over 200 employees with the virus.  Report said 10 food processing plants in the Midwest closed because of this horrible virus.  So scary.

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@WORKING GAL   I am concerned that the virus is thriving in these meat processing plants because of unsanitary conditions.  I have vowed to avoid pork and chicken products for the foreseeable future.  Sticking to beef and fish.

[bmorechick]

And supposedly areas are getting ready to reopen...ridiculous. Get ready for round 2...

[Shanus]

A very large chicken processing plant closed near us. They're selling packaged chicken for $1 per pound. They don't have enough well employees to process and ship to grocery stores and the few restaurants providing just pickup/delivery service. Their business and production is so far down also because schools are closed...no lunches. Well at least they aren't "disposing" of the chickens. 

[violann]

Interesting. I'm wondering if this virus can survive long, slow cooking to say 170-190 degrees, so definitely "we'll done". We like everything except beef in that do eness range.

Anybody read any"science" about this?

[Shanus]

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@violann wrote:

Interesting. I'm wondering if this virus can survive long, slow cooking to say 170-190 degrees, so definitely "we'll done". We like everything except beef in that do eness range.

Anybody read any"science" about this?

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@violann   To be on the safe side, any chicken purchased in the last few months, I cook longer than usual. I cook ground beef well done, too. So, we've avoided steak which would be awful at that temp. I'm thinking eventually fish may be our only safe option. 

[Trinity11]

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@Shanus wrote:

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@violann wrote:

Interesting. I'm wondering if this virus can survive long, slow cooking to say 170-190 degrees, so definitely "we'll done". We like everything except beef in that do eness range.

Anybody read any"science" about this?

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@violann   To be on the safe side, any chicken purchased in the last few months, I cook longer than usual. I cook ground beef well done, too. So, we've avoided steak which would be awful at that temp. I'm thinking eventually fish may be our only safe option. 

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@Shanus ...it has been difficult finding fish that isn't from China here in New York. Most of the salmon is farm raised which is not supposed to be all that healthy.... I used to eat a lot of fish but lately not so much.

[Shanus]

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@Trinity11 wrote:

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@Shanus wrote:

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@violann wrote:

Interesting. I'm wondering if this virus can survive long, slow cooking to say 170-190 degrees, so definitely "we'll done". We like everything except beef in that do eness range.

Anybody read any"science" about this?

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@violann   To be on the safe side, any chicken purchased in the last few months, I cook longer than usual. I cook ground beef well done, too. So, we've avoided steak which would be awful at that temp. I'm thinking eventually fish may be our only safe option. 

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@Shanus ...it has been difficult finding fish that isn't from China here in New York. Most of the salmon is farm raised which is not supposed to be all that healthy.... I used to eat a lot of fish but lately not so much.

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@Trinity11   I've been purchasing at our local market that carries organic foods and locally sourced fish, vegetables. Yes, costs a bit more, but does peace of mind have a price?

[Trinity11]

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@Shanus wrote:

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@Trinity11 wrote:

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@Shanus wrote:

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@violann wrote:

Interesting. I'm wondering if this virus can survive long, slow cooking to say 170-190 degrees, so definitely "we'll done". We like everything except beef in that do eness range.

Anybody read any"science" about this?

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@violann   To be on the safe side, any chicken purchased in the last few months, I cook longer than usual. I cook ground beef well done, too. So, we've avoided steak which would be awful at that temp. I'm thinking eventually fish may be our only safe option. 

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@Shanus ...it has been difficult finding fish that isn't from China here in New York. Most of the salmon is farm raised which is not supposed to be all that healthy.... I used to eat a lot of fish but lately not so much.

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@Trinity11   I've been purchasing at our local market that carries organic foods and locally sourced fish, vegetables. Yes, costs a bit more, but does peace of mind have a price?

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@Shanus , we have a fish market near us that used to give sources but lately the guy told me most of it was from China. We have 2 specialty markets near us but they also have fish from China and Vietnam. The owner told me from the fish mart more than half of the wild salmon in this country is mismarked. According to him, there is no industry standard.