а вы ходите в Макдональс???

[fan_ta]

я мд не защищаю но я = "хорошо информированная пессимистка"

если в рашнских тошниловках ойл ваще не меняют а добавляют туда... - то в мд - алярм срабатывает и отключаеца фрайер нафик = менять шоб
и ваще - кроме мд оч много намного хуже еды

[Монашка]

ты про мои?
мой брат еще будучи в школе тоже такой эксперемент делал....работает
попробуй

те, которые ты ставила
пробовала, Наташ
"котлета" плесневела через 2-3 дня
хлеб засыхал

[Skylight]

те, которые ты ставила
пробовала, Наташ
"котлета" плесневела через 2-3 дня
хлеб засыхал

да, я когдато читал исследование, после того обхожу Макдоналдс стороной.
Не помню деталей но суть такая чта сравнивают что случается с обычным хлебом, колбасой, бужениной в холодильнике дня через 3 - ничего, сьедобны.
Тогда как разогретый но не сьеденный макбургер положить в холодильник, то через 3 дня он камненет и становится как пластмасса.

[fan_ta]

в вашей совецкой колете состав: размоченый хлеб - лук - чеснок - специи - картошка сырая(?)...мука(?) = не удивительно шо плесень будет

в мд бургере = 100% биф
всё

даже фермы откуда биф берут - выращивают 24/7 под пристальным наблюдением ненависников-конкурентов...


analyse it

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The 10 Dirtiest Foods You're Eating

Chicken


The dirt: Never mind cigarettes; the Surgeon General should slap a warning label on chicken. Recent nationwide testing by Consumers Union, the advocacy group behind Consumer Reports, notes that of the 484 raw broilers examined, 42 percent were infected by Campylobacter jejuni, and 12 percent by Salmonella enterides.

The latest USDA research notes similar Salmonella levels. Now add in the fact that we each consume about 70 pounds of chicken a year—more than our intake of beef, pork, or turkey—and it's a wonder broilers don't come with barf bags.

At the supermarket: Look for birds labeled "free range." Close quarters in the henhouse give bad bugs the chance to spread, as do high-volume processing operations. Free-range chickens, which are given more room to roost and are usually slaughtered in smaller numbers, present a potentially safer option. For example, Ranger chickens, a free-range brand sold in the Pacific Northwest, came up negative for Salmonella and Campylobacter in Consumers Union's tests.

At home: To help prevent foodborne illness, bypass rinsing your raw bird in the sink, and instead put it directly into a baking dish or pan. This shortcut reduces the odds of sullying counters and other foods, says Janet B. Anderson, R.D., director of the Safe Food Institute in North Logan, Utah. If you used a cutting board, clean it (and the knife) with a mild, dilute bleach solution. As for your heat treatment, cook breasts and other cuts until the temperature hits 180°F. (If it's a whole bird, take the temperature in the thickest part of the thigh.) "Poking the chicken or judging by juice color is risky," says Anderson.

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Ground Beef


The dirt: Even a little ground chuck can make you upchuck. When USDA inspectors last tested hamburger meat, they looked at 563 sources nationwide and discovered Clostridium perfringens in 53 percent of the batches, Staphylococcus in 30 percent, and Listeria monocytogenes in 12 percent. Interestingly, the USDA found no trace of Escherichia coli 0157:H7, a.k.a. E. coli, one of the desperadoes of foodborne illness. Despite this finding, if slaughterhouse safeguards fail (and they sometimes do), E. coli could potentially pop up in your next patty.

At the supermarket: Choose ground cow that's been nuked. "Find a grocery store that sells irradiated ground beef," says Donald W. Schaffner, Ph.D., an extension specialist in food science at Rutgers University. The package will bear the words "treated by irradiation." Schaffner gives the safety of the treatment a glowing review: "The amount of induced radioactivity is 200,000 times smaller than the level of radioactivity naturally present in all foods."

At home: Add fresh oregano to your burgers and meat loaf. When researchers at Kansas State University mixed a variety of common household spices into ground beef to test their antibacterial properties, oregano tested as one of the best at wiping out E. coli. Use at least 1 tablespoon per pound of meat. Just as important, flatten your patties—thick burgers will char on the outside before the interior reaches the required 160°F.

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Ground Turkey


The dirt: Potentially one of the foulest of the fowl. A USDA survey showed that the odds are better than one in four that your ground gobbler contains Listeria, Campylobacter, Clostridium, or some combination of the three. What's more, in a separate study by the FDA and the University of Maryland, 24 percent of the ground turkey sampled came back positive for Salmonella. And some of that Salmonella was resistant to antibiotics.

At the supermarket: Hunt for organic turkey. Most commercial turkey processors pump up their birds with antibiotics, a practice that may have encouraged the rise of resistant bacteria. Organic outfits, on the other hand, say no to drugs. When you reach the checkout, insist that the turkey be slipped into its own plastic bag and then placed in a meat-only shopping bag. This rule applies to beef and chicken, too: Otherwise, meat drippings might contaminate other groceries.

At home: "Change your mind-set about poultry. Start by thinking of it as being contaminated," says Schaffner. Immediately retire to the dishwasher any platter that has come in contact with raw ground turkey. (Use the hottest setting.) Serve cooked turkey burgers (180°F) on a clean plate. And wipe up any spillage with a paper towel instead of a sponge. "The sponge is the most dangerous item in the house because of the organisms potentially living in it," says Tierno.

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Raw Oysters


The dirt: Oysters' power as an aphrodisiac is overblown, but their power as a diarrheic when slurped raw is not. These filters for ocean waste can contain the norovirus (a pathogen notorious for nixing ocean cruises), Campylobacter, and Vibrio vulnificus. University of Arizona researchers who studied oysters from so-called certified-safe beds discovered that 9 percent were contaminated with Salmonella bacteria. Still hungry? "We found E. coli in 100 percent of Gulf Coast locations, and in high amounts," says Lynn Joens, Ph.D., the study author.

At the supermarket: Buy from the same beds that a chef stakes his reputation on. Sandy Ingber, executive chef and seafood buyer for Grand Central Oyster Bar in New York City, buys Blue Point, Chincoteague, Glidden Point, Narragansett Bay, Pemaquid, and Wellfleet oysters in the winter months. During summer, he buys Coromandel oysters from New Zealand. The reason for the seasonal shift: More than three-quarters of outbreaks involving raw oysters occur in the Northern Hemisphere's warm-water months.

At home: Very simple: Eat only thoroughly cooked oysters. If you must slurp, do so only after following the buying advice above.

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Eggs


The dirt: Which is dirtier, the chicken or the egg? The chicken, by a long shot, or so it seems at first. More widespread pasteurization has reduced the rate of Salmonella contamination in eggs to only one in 20,000. But that still leaves more than two million hazardous eggs in circulation each year. Food poisoning linked to eggs sickens an estimated 660,000 people annually and kills 300. "Often, dishes made at restaurants are from pooled eggs," which increases the risk, says Schaffner. "It's really a matter of statistics. Eat an egg sunny-side up and your risk of Salmonella is one in 10,000. Eat an undercooked omelette made from a mix of 100 eggs, and the risk is significantly higher."

At the supermarket: Check the egg cartons. You're looking for one word—"pasteurized"—and four numbers—the expiration date. Then remove each egg and look for cracks; germs can enter after pasteurization.

At home: Ignore the egg keeper on the refrigerator door. Instead, keep the eggs in their carton and stow it in the coldest part of your fridge (usually the back of the lowest shelf). Then, after you crack one open, wash your hands. In her study of household food preparation, Utah State's Anderson reports that 60 percent of people failed to wash their hands after handling raw eggs. Finally, cook your eggs—thoroughly (or, if they're an ingredient in a dish, to 160°F).

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Cantaloupe


The dirt: File this under "Who knew?" When the FDA sampled domestically grown cantaloupe, it found that 3.5 percent of the melons carried Salmonella and Shigella, the latter a bacteria normally passed person-to-person. Among imported cantaloupe, 7 percent tested positive for both bugs. And because you eat melons raw, the bacteria go right down your gullet. That's a big part of the reason why from 1990 to 2001, produce in general has sickened as many people as have beef and poultry combined.

At the supermarket: Dents or bruising on the fruit can provide a path in for pathogens. But don't think precut cantaloupe is safer. "I've been in several supermarkets where the produce was cut by personnel who didn't wash their hands after handling eggs and other items," says Anderson.

At home: Because cantaloupe grows on the ground and has a netted exterior, it's easy for Salmonella to sneak on, and once on, it's hard to clean off. Scrub the fruit with a dab of mild dishwashing liquid for 15 to 30 seconds under running water. And make sure you buy a scrub brush that you use exclusively to clean fruits and vegetables; otherwise it could become cross-contaminated.