4 ms·
That’s correct. The challenge is that ensuring purity of ingredients during production is tricky at scale. A small mistake could ruin a large batch of food, low
by aendruk 4y ago
That’s correct. The challenge is that ensuring purity of ingredients during production is tricky at scale. A small mistake could ruin a large batch of food, lowering total yields and raising costs.
Ideally the production process would include something analogous to the immune system to make it more robust. For certain contaminants simple outcompetition by probiotics might suffice.
- kube-system 4y agoThe alternative, natural meat, is even trickier to keep sterile at scale. This is why it is advised to cook meat fully. The presence of bacteria on natural animal meat is common.
- lost_tourist 4y agoIt's more than "common" it's almost 100% guaranteed.
- aendruk 4y agoThis is a misleading statement. We don’t even try to keep slaughtered meat sterile during production; the animal’s immune system makes that unnecessary.
- kube-system 4y agoWe don't keep natural meat sterile during production because it would kill the chicken, which results in zero output of chicken. Chickens' immune systems are quite fallible, and they do not keep the chicken in a sterile state. Chickens are full of dangerous bacteria despite having an immune system.
- aendruk 4y agoThat’s not wrong. This thread began with a loose definition of “sterile” that you demonstrated understanding of above. The rest of us did OP the courtesy of not nitpicking it.