It’s just as likely as any other meat. If it was frozen and shipped beforehand, less likely, so with fast food beef you’re probably right; but the reduced chance of infection comes from actually killing bacteria present in the meat, meaning you need to hit the elimination heat threshold for e. coli and the other usual suspects throughout the cut.
Well, if it’s just as likely as any other meat I’ll begin eating blue pork and see how that works out - plus, if your beef has o157 I suggest you send your food safety agency to the butcher / (s)laughter house and see where they went wrong. Also, fast-food beef is likely to be minced - in which case you’d need to cook that fucker through and through to make it anywhere near safe. (Yeah, yeah. I hear you, steak tartare people)
It’s just as likely as any other meat. If it was frozen and shipped beforehand, less likely, so with fast food beef you’re probably right; but the reduced chance of infection comes from actually killing bacteria present in the meat, meaning you need to hit the elimination heat threshold for e. coli and the other usual suspects throughout the cut.
Well, if it’s just as likely as any other meat I’ll begin eating blue pork and see how that works out - plus, if your beef has o157 I suggest you send your food safety agency to the butcher / (s)laughter house and see where they went wrong. Also, fast-food beef is likely to be minced - in which case you’d need to cook that fucker through and through to make it anywhere near safe. (Yeah, yeah. I hear you, steak tartare people)
Beef is dense enough that parasites can’t penetrate the meat, so you only need the outside to be cooked for safety.