A 2008 study published by the Agricultural Research Service examined E. coli O157:H7 and beef tenderization. The article discussed the concerns that E. coli bacteria is frequently associated with ground beef, but has also been seen in mechanically tenderized beef products. The study examined the depth into which the tenderizing blades could insert E. coli bacteria into the meat. This was done in an attempt to discern whether proper cooking techniques would be likely to kill any E. coli bacteria. Based on the study results, the E. coli bacteria was not transferred into the deeper tissue and remained toward the top of the meat. Thus, the researchers concluded that proper cooking should kill any E. coli bacteria present.
According to USAToday’s 2009 article entitled “Beef E. Coli Recall Was Mechanically Tenderized,” the tenderizing process involves insertion of needles into the meat in an attempt to tenderize the cuts. If E. coli is present on the surface of the meat, this bacteria is now pushed deep into the meat. This means individuals who eat rare steaks are highly susceptible to contracting E. coli from meat tenderized in this manner.
Producers of meat who utilize such tenderizing techniques must ensure proper sanitary methods are utilized throughout the production process in order to prevent such contamination from occurring. Individuals who contract E. coli can manifest symptoms including bloody diarrhea as well as nausea and vomiting. In addition, E. coli infection has been linked to the kidney disorder Hemolytic Uremic Syndrome, also known as HUS. HUS is potentially fatal and children are at high risk of contracting this following E. coli infection. In order to protect consumers, meat producers who employ mechanical tenderization are responsible for ensuring a safe product enters the marketplace.
Richard J. Arsenault, 2010
