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Wisconsin wants to see an end to the raw meat holiday tradition

Maybe it because Wisconsin turned red in the Presidential election, or Badger fans being so  fired up about going to  the Jan. 2nd Cotton Bowl down in Texas or its maybe its their beloved Green Bay Packers possibly going to  the playoffs.

Whatever the reason, the state Department of Health Services (DHS) decided  it was time to haul out the traditional warning for Wisconsin residents who may be thinking about marking  the season with a raw ground beef sandwich.

2rawhamburgers_406x250Known as a “Cannibal” or a “Tiger Meat,” eating raw beef on rye  is something of a holiday tradition in Wisconsin. On Christmas Eve, DHS reminded Wisconsin residents once again that eating raw and undercooked meat “can be dangerous to your health.”

“Cannibal or Tiger Meat Sandwiches typically consist of raw ground beef topped with salt, pepper and onions, served on rye bread or crackers, ” according to DHS.

Historically in Wisconsin, consumption of these sandwiches has led to outbreaks of E. coli O157:H7 and Salmonella infections, including an outbreak that involved 150 people in 1994. Outbreaks have also been reported in 1986, 1988, 1989, 1990, 1994, 2012 and 2013. Raw beef can also contain other bacteria, including Campylobacter and Listeria. Regardless of where your beef is purchased, eating it raw is always risky.

“We strongly discourage state residents from eating raw or undercooked ground beef. Older adults, pregnant women, children, and people with weakened immune systems are at even greater risk of illness from germs found in raw or undercooked meat”, said State Health Officer Karen McKeown. DHS urges those who are cooking any meat to use a meat thermometer. Color is not a reliable indicator that meat is properly cooked.

Follow these guidelines to avoid illness from the meat you prepare and serve:

  • Wash hands thoroughly with warm water and soap before and after handling raw meat.
  • Cook all meat, poultry and wild game to the proper internal temperature (link is external) and use a meat thermometer. Don’t use color as an indicator that meat has reached a safe temperature.
  • Cook ground meat and meat mixtures (e.g., ground beef, pork, veal, lamb) to 160°F.
  • Cook all whole cuts of beef, pork, veal, and lamb to 145°F plus a 3 minute rest.
  • Cook all poultry (e.g., chicken, turkey, duck) and wild game meat to 165°F.
  • Frozen meat should be cooked one and a half times longer than it takes to prepare thawed food.
  • Whole turkey is an exception, as it must be completely thawed before cooking.
  • Eating raw or undercooked wild game meat can also result in illness, including Salmonella, Trichinella, and E. coli infections.
  • Keep raw meat away from other foods that will not be cooked.
  • Wash all work surfaces, cutting boards, and utensils with hot soapy water.
  • Divide leftovers into small portions so they will cool more quickly and put them in the refrigerator as soon as possible. Don’t cool leftovers on the kitchen counter.
  • Cover leftovers to reheat. This helps maintain moisture and ensures the meat is heated all the way through.
  • Symptoms of foodborne illness can include nausea, vomiting, diarrhea, abdominal cramps, and fever.
  • Contact your healthcare provider if you become ill, especially if you experience diarrhea that lasts more than a few days or is bloody, or if you develop a high fever.
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