i realized that, but i am referring to how it is spread in ground meat, and supposidly it only is found in ground meat, i have always understood
I see what you are talking about in the USDA statement, but it's more complicated than that.
"E. coli O157:H7 contamination
E. coli O157:H7 bacteria is believed to mostly live in the intestines of cattle, but has also been found in the intestines of chickens, deer, sheep, and pigs. E. coli O157:H7 does not make the animals that carry it ill; the animals are merely the reservoir for the bacteria.
Meat typically becomes contaminated with E. coli O157:H7 during the slaughtering process, when the contents of an animal's intestines and feces are allowed to come into contact with the carcass."
It goes on to say that grinding complicates matters because the bacteria that was only on the surface of the meat gets mixed internally and must be cooked completely through and through to kill the bacteria.
Being that the bacteria is on the surface of the meat that you're grinding, it's not the grinder that's the problem, it's the particular infected meat that you're grinding.
EDITED TO ADD: And yes, if you've ground bad meat, you probably pass it on to the next meat you grind if the grinder hasn't been sufficiently cleaned.
Edited by Corgi Man, 10 May 2007 - 07:55 PM.