attempt to make it easier track down contaminated meat during
outbreaks, retailers and federal establishments now must keep
detailed meat grinding logs. The U.S. Department of
Agriculture (USDA) Food and Safety Inspections service says
better efficiency may help reduce consumers from becoming
infected with E. coli and salmonella.
you think about ground beef, you are taking a piece of highly
contaminated meat on the outside and when you grind it,
suddenly the contaminated outside becomes inside as
well," says Mayo Clinic infectious diseases specialist
Dr. Pritish Tosh. "Ground beef has bacteria throughout
it, and thats why it is recommended that hamburger be
cooked until well-done or 160 degrees Fahrenheit.
meat supply in the U. S. is generally very safe," Tosh
says. He also reminds everyone to cook meat properly to ensure
against the risk of infection.
USDA regulations include documentation of:
establishment numbers of the businesses supplying the beef for
each lot of raw ground beef product.
supplier lot numbers and production dates.
names of the supplied materials, including beef components and
any materials carried over from one production lot to the
date and time each lot of ground beef was produced.
date and time when grinding equipment and other related
food-contact surfaces are cleaned and sanitized.
Centers for Diseases Control and Prevention says each year
roughly 48 million people get sick from food eaten in the
United States. Earlier this year, new regulations required
labeling on mechanically tenderized meat.