Omelet wrote:
>
> In article >,
> Mark Thorson > wrote:
>
> > Landon wrote:
> > >
> > > Hey Mark, its a clip about how leftovers of meat can be formed back
> > > into a solid piece that is almost indistinguishable from a real solid
> > > piece of meat.
> >
> > I have a book on that subject. It's called
> > restructured meat.
> >
> > > It pointed out that what is on the outside of the individual smaller
> > > pieces of meat will have natural bacteria growth on it. When then put
> > > on the inside, if eaten rare, that bacteria can cause food poisoning
> > > easily.
> >
> > There will only be bacteria on muscle meat as the
> > result of contamination. In a healthy animal, the
> > only natural bacteria are on the skin and in the gut.
> > Properly made restructured meat products are no
> > more dangerous than hotdogs or sausages. If the
> > product is not fully cooked, then you shouldn't
> > eat it rare, but that's also true for hamburger and
> > fresh sausage.
>
> Mark, have you ever left a sterile petri dish full of media open to the
> air for even 10 or 15 minutes then incubated it?
>
> Bacteria float around on dust motes in the air from a number of sources.
> Same goes for mold spores.

That's contamination, not "natural bacteria".
It's no more dangerous than other stuff made from
chopped and ground meat.