Pathogens In Rotisserie Spit Roasted Beef

by William
(.n.j.)


I hear that when you rotisserie cook a roast beef it is possible to "inject" pathogens into center of meat.

Is this really a concern?
We like our beef very rare cook till 120 deg-then rest.
Some say you must cook to 160 deg when beef is injected brine, rotisserie spit, etc Would appreciate any info on subject
Thanks
William

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Apr 28, 2022
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by: Paul

Hi William,
I'm going to start by stating clearly that I'm no food scientist so my comments herein are based on a logical thought process from what I already know.
Let's start with the bug e-coli which I think is the main one to be concerned with - it propogates on the surface of meat.
As far as I'm aware there's no bug that we need to be concerned with that "hides" inside beef and this is why you can safely eat beef rare or blue.
That said, we are always recommended to ensure that a beef patty is cooked through because the process of grinding beef could mix a surface borne bug into the centre of the burger patty.
My thought process then leads me to think that any foreign body (injector needle, spit rod, skewer etc) that is inserted into the beef could (if contaminated itself) allow the passage of a surface borne bug into the centre of the beef that you are cooking.
HOWEVER
I've spit roasted many a hunk of beef, cooked it rare and never had an upset tummy and I can only think that this is because the spit rod was hygienically clean before being inserted into the beef. My rotisserie kit is type 304 stainless steel which is the grade used by professional chefs.
My Conclusion
My thoughts are that "it's possible" but the risk is minimal.
To minimise the risk I would:
  1. Use stainless steel equipment
  2. Sterilise the rod with anti bacterial cleaner before use
  3. Heat up the spit rod on the grill before inserting it into the meat.

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