Lew Hartswick wrote:

* wrote:

Second would be to buy a roast and have the store butcher grind that
single
roast for you.

What about the contamination from the grinder?
...lew...

The e-coli comes from bad handling at the slaughter house. What you
will get from the local butcher not cleaning his grinder properly is
ptomaine poisoning, bad but not as bad as e-coli.

The e-coli is in the inside of the intestines and on the outside skin of
the animal. If the intestine is punctured it will contaminate the whole
carcass and show up in the ground beef. The times I was involved in
butchering cows, they cut out the asshole and tied a knot in the
intestines to keep everything from getting on the beef. e-coli on the
surface of the meat can be dealt with by browning the surface as you
cook it, but once it is ground up, the only way to kill it is to
properly cook it which many times is not done.