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vainomainen t1_itnmo2q wrote

Not clear from the synopsis, but is this primarily pre sliced and packaged, or is this say sliced at your local grocery store/deli? Or do both options have approximately equal rates?

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TooSmalley t1_itnq67i wrote

The article mentions Ready-to-Eat (RTE)

The usda defines RTE as

> Ready-to-Eat (RTE) meat and poultry products are products that are safe to eat without additional preparation, although they may receive additional preparation (for example, reheating) for a better taste or appearance. This category may include frozen meat and poultry products. Some examples of RTE products are hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry.

I assume that means both.

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rabb1thole t1_ito02me wrote

From the article: "The study found that after deli meat at more than 90 percent and RTE salads at just less than 5 percent, soft and semi-soft cheese and RTE seafood accounted for 0.5 to 1.0 percent of listeriosis cases. Lastly, frozen vegetables accounted for 0.2 to 0.3 percent of cases." tl;dr--the RTE reference pertains to salads.

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wthulhu t1_ito9pyl wrote

I can't speak to the study, but I can speak from personal experience working 10 years in restaurants from 2009 to 2019. One place I worked only bought whole meats (pastrami, roast beef, turkey, etc) and sliced portions per order at order and rewrapped the slab. We almost never had waste or spoilage.

Two places bought pre sliced, pre packaged meats. Once the packaging was open the clock ran out in roughly 24 hours before it turned.

I honestly think this has something to do with surface area exposed to potential contaminants, possibly also related is the thickness of the meat. Recall that steak can be served rare but hamburger shouldn't, due to the bacteria being unable to get into the meat.

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saiyaniam t1_itqvt61 wrote

A steak is clean on the inside but needs cooking on the outside. So the middle can be rare but not the outside. Grinded meat takes the outside bacteria into the meat, And needs to be cooked all the way through. I think this may only be true for beef? Idk about other meats.

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Figuurzager t1_itsayjq wrote

Pork no different, a propper pork steak is actually really tasty cooked medium imho.

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SimplySheep t1_iu3hsco wrote

For Trichinella spiralis your raw (still living flesh) is very tasty.

Please stop giving dangerous and utterly stupid advice and educate yourself.

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onioning t1_itr2yqh wrote

It's going to be substantially higher risk when sliced at a store instead of a processing facility. Any USDA inspected facility must be taking many actions to combat listeria. There's oodles of environmental and product testing. Strict sanitation through the use of "clean rooms." None of that happens at a grocer, and honestly most don't even come especially close to meeting the much more permissive local codes.

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HazardVG t1_itscdm9 wrote

It wasn't clear so I had to dig through it and the study didn't specify either. tl;dr it's mostly meat cut at the deli counter.
From one of the linked studies it mentions:
> RESULTS
This risk assessment, using current retail contamination data for deli meat (Draughon, 2006) and current consumer behavior data for deli meats (Cates et al., 2006) indicates that of those listeriosis cases and deaths attributed to deli meats, approximately 83% are associated with deli meats sliced at retail. The estimated mean number of deaths per year from L. monocytogenes in retail-sliced deli meats was 166.9 (95% CI: 164.5 – 169.3). In contrast, the estimated mean number of deaths from prepackaged product was 34.1 (95% CI: 33.4 – 34.9). Similarly, 919.6 (906.8-932.4) illnesses were attributed to retail-sliced product while 188.6 (184.7-192.4) illnesses were attributed to prepackaged product. Of the four categories of RTE deli meat, most of the predicted deaths were attributed to retail sliced product (which had a higher starting concentration) without growth inhibitor (which allowed for greater growth rates). Almost 70% of all predicted deaths fell into this category. The results illustrate the significant interaction between slicing location and use of growth inhibitor. Sensitivity analyses indicated that the percentage of deaths attributed to retail-sliced deli meats was not appreciably affected by consumer storage time, product shelf life, or total number of deaths.
CONCLUSIONS
Of those illnesses and deaths from L. monocytogenes from deli meat consumption, approximately 83% are attributed to deli meat sliced and packaged at retail facilities (Endrikat et al., 2010). The remainder is from prepackaged deli meat. Similar results were obtained by Pradhan et al. (2010) in a study that compared the risk of listeriosis in both retail-sliced and prepackaged ham and turkey. Studies are needed to determine how contamination of deli meat at retail occurs and to design effective interventions for reducing listeriosis associated with the consumption of deli meat sliced at retail.<

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