Sausages Give You Hepatitis...

[Yipper]

Pork sausages are giving 200k people a year hepatitis E and brain and liver damage

Yet another UK / EU food scandal.

http://www.dailymail.co.uk/news/article-4806878/Su...

[Einion Yrth]

Yipper said:

Pork sausages are giving 200k people a year hepatitis E and brain and liver damage

Yet another UK / EU food scandal.

http://www.dailymail.co.uk/news/article-4806878/Su...

Problem appears to be more that idiots are incapable of cooking pork adequately; it's hardly news that undercooked pork is a potential health hazard.

[Smokehead]

Best left frozen

[MrBarry123]

Einion Yrth said:

Problem appears to be more that idiots are incapable of cooking pork adequately; it's hardly news that undercooked pork is a potential health hazard.

Quite.

Yipper said:

Yet another UK / EU food scandal."

[Funkycoldribena]

My wife has no idea what under cooked means.

[s2art]

Einion Yrth said:

Problem appears to be more that idiots are incapable of cooking pork adequately; it's hardly news that undercooked pork is a potential health hazard.

Maybe its the uncooked ham rather than sausages. Sausages to tend to be well cooked.

[Yipper]

MrBarry123 said:

Einion Yrth said:

Problem appears to be more that idiots are incapable of cooking pork adequately; it's hardly news that undercooked pork is a potential health hazard.

Quite.

Yipper said:

Yet another UK / EU food scandal."

Ah, the good old "blame the shopper for infected meat" trick

It is caused by idiots incapable of supplying clean meat.

By some accounts, 75% of German swine has hepatitis.

[Einion Yrth]

Yipper said:

MrBarry123 said:

Einion Yrth said:

Problem appears to be more that idiots are incapable of cooking pork adequately; it's hardly news that undercooked pork is a potential health hazard.

Quite.

Yipper said:

Yet another UK / EU food scandal."

Ah, the good old "blame the shopper for infected meat" trick

It is caused by idiots incapable of supplying clean meat.

By some accounts, 75% of German swine has hepatitis.

And, as noted in the article you quote, adequately cooked it presents almost no health risk.

[FourWheelDrift]

Yipper said:

Pork sausages are giving 200k people a year hepatitis E and brain and liver damage

Yet another UK / EU food scandal.

http://www.dailymail.co.uk/news/article-4806878/Su...

They don't even look like proper sausages, more like those fat and water tubes with colouring and flavouring and numerous chemicals to stop it all going rancid made by Richmond/Walls.

That fat tongued Oliver bloke on his website about Richmond said:

E450 – You wouldn’t expect sausages to contain added water but these low-meat (51%) sausages are practically dripping with it. The water is held in place by E450, a chemical which ‘solidifies’ the mixture.
E412 – an emulsifier which helps to hold fat and water together (the meat in these sausages is almost half fat)
E300 and E307 - antioxidant vitamins which stop the fat content turning rancid. This gives the product a long shelf life before it becomes unpalatable;
E223 – a sulphite preservative which keeps the sausages safe to eat and prolongs their shelf life. Some people find that sulphites provoke shortness of breath and asthma.
E128 – to disguise the low meat content these sausages have been coloured with a synthetic chemical Azo Dye called Red 2G.

So I'm not surprised considering the cheap rubbish that people buy.

[Einion Yrth]

FourWheelDrift said:

Yipper said:

Pork sausages are giving 200k people a year hepatitis E and brain and liver damage

Yet another UK / EU food scandal.

http://www.dailymail.co.uk/news/article-4806878/Su...

They don't even look like proper sausages, more like those fat and water tubes with colouring and flavouring and numerous chemicals to stop it all going rancid made by Richmond/Walls.

That fat tongued Oliver bloke on his website about Richmond said:

E450 – You wouldn’t expect sausages to contain added water but these low-meat (51%) sausages are practically dripping with it. The water is held in place by E450, a chemical which ‘solidifies’ the mixture.
E412 – an emulsifier which helps to hold fat and water together (the meat in these sausages is almost half fat)
E300 and E307 - antioxidant vitamins which stop the fat content turning rancid. This gives the product a long shelf life before it becomes unpalatable;
E223 – a sulphite preservative which keeps the sausages safe to eat and prolongs their shelf life. Some people find that sulphites provoke shortness of breath and asthma.
E128 – to disguise the low meat content these sausages have been coloured with a synthetic chemical Azo Dye called Red 2G.

So I'm not surprised considering the cheap rubbish that people buy.

I'm quite surprised that HEV can survive incarceration with all that crap. to be honest.

[Mastodon2]

Those Walls and Richmond "sausages" are fking disgusting. I'm not going to stop eating proper sausages though, I'll just make sure they're cooked properly. If the juices aren't running clear and it's not hot in the middle, don't eat it.

Next they'll be panicking about people eating undercooked chicken and getting salmonella.

[Bristol spark]

I must be fked then as i eat a "lot" of Tesco finest Sausages....

[paolow]

Mrs Paolow has a 'thing' about eating sausages raw - though to be fair we enjoy a cut above the Richmond brand and its ilk.
Ill forward the news report to her - maybe, finally, that will knock the whole dismal practice on the head once and for all....

[Sylvaforever]

Yipper said:

Ah, the good old "blame the shopper for infected meat" trick

It is caused by idiots incapable of supplying clean meat.

By some accounts, 75% of German swine has hepatitis.

Imported or otherwise?

[Alucidnation]

Mastodon2 said:

Those Walls and Richmond "sausages" are fking disgusting.

I'm quite partial to a Richmond with my fry up.

[Derek Smith]

Pork is a funny meat. It can have cysts and all sorts of disgusting strange bits in it. I blame the legislation that requires more meat in sausages. In the old days a sausage was mainly rusk. You could add flavouring so there was no real requirement for the specific meat.

Many makes of sausages are full of the meat not good enough for burger bars.

[Murph7355]

Alucidnation said:

I'm quite partial to a Richmond with my fry up.

Horrendous things.

[Alucidnation]

Murph7355 said:

Alucidnation said:

I'm quite partial to a Richmond with my fry up.

Horrendous things.

Indeed they are.

Must admit, i haven't had them for a while now as the wife refuses to buy them.

[Wobbegong]

Considering this and the recent issue with eggs from the Netherlands, should the UK be looking to restrict imports of food produce from mainland Europe until they sort out the problems? UK produce was banned from Europe during (and for a time after) the CJD/BSE scare and the Foot&Mouth outbreak.