Tri-tip E. coli Loophole Needs to Change
Source of Article: http://www.marlerblog.com/
Had a long chat yesterday with Contra Costa reporter Larry Mitchell about the loophole around Tri-tips. The full story is at “Lawyer says meat poses E. coli risk.”
Some outbreaks of illness caused by E. coli
can be blamed on a rule allowing tainted meat to be sold, a
William Marler, whose law firm specializes in food-borne illness, said he's tried to get the federal government to change its rule but to no avail.
said he tracks outbreaks of E. coli and similar illnesses around the nation and
has kept an eye on the situation in
E. coli bacteria is all around and most of it's harmless, Marler said in a phone interview. However, a strain that appeared a number of years ago, E. coli 0157:H7, can be deadly. Found in the intestines and feces of cattle, this bacteria can contaminate meat, he said.
After a major outbreak of E. coli 0157:H7 in the early 1990s, the federal government moved to regulate the meat industry but only partially succeeded, he said. A compromise was made, involving the "intact cut of meat rule."
According to this rule, he said, hamburger
can't be sold if it contains E. coli 0157:H7. But so-called "intact
cuts" of meat, such as tri-tip, can be sold containing the bacteria. The
rationale for the rule is that hamburger will be squeezed into patties, and
contaminated meat on the outside might end up in the middle of the burger,
where it might not be cooked long enough to kill any bacteria. But with solid
meat, the thinking goes, any bacteria will remain on
the outside and definitely be killed in cooking.
In fact, things don't work that way, Marler said, because some intact cuts get contaminated by being tenderized with needles, and some solid meat is turned into hamburger after it leaves the packing plant.
said this policy of the
Copyright (C) All rights reserved under FoodHACCP.com
If you have any comments, please send your email to email@example.com