[jambutty]

Originally Posted by [email protected]

The ban was imposed following a large e-coli outbreak in the north east, which was traced to pig swill from a restaurant

Whilst in HMS Collingwood (Electrical Training Establishment near Fareham, Hampshire) as a sprog sailor one of my out of normal hours duties was, amongst others, the piggery. All swill was thoroughly boiled before feeding it to the pigs, allowed to cool first of course. Would e-coli survive boiling? I don’t know for sure but I doubt if it could.

Maybe some farmer decided to cut costs by not boiling thoroughly or even boiling at all?

What puzzles me is how it was possible to trace the source right back through the pig to swill taken from a particular restaurant. After all its swill would have been mixed with swill from other places, then boiled up and then fed to many pigs. It could have been weeks, months even before those pigs were slaughtered to produce a variety of pig meats. Would all the meat from one particular pig go to the same retailer/restaurant or same area?

Sorry [email protected] but your statement just doesn’t ring true.