date:Feb 18, 2013
Food Safety and Inspection Services has recently taken issue with mechanically tenderized beef as non-intact beef, said Peter Muriana, FAPC food microbiologist. The concern is that pathogenic E. coli 0157:H7, or other Shiga-toxin producing E. coli serotypes, may be on the surface of the meat and be trans-located into the interior of what may appear as solid beef cuts, such as tenderized steaks. It could manifest itself as a health hazard if someone were to consume a tenderized steak that was coo