NEBRASKA: Meat processors look for ways to keep ground beef safe - (New York Times)
December 6, 2007 – 7:18 pmLEXINGTON — In the last decade, Tyson Fresh Meats has, according to this story, transformed its slaughterhouse here to combat a potentially deadly type of food poisoning, adding huge chambers to scald carcasses and wash them in acid, steam vacuums to suck away microbes and elaborate gear to test hundreds of meat samples a day.
The beef industry was cited as saying it spends upward of $350 million a year to keep harmful pathogens out of the meat it sells to the public. But even as expenditures keep rising, the industry appears to be losing ground.
Late last month, the Agriculture Department announced its 20th recall of beef this year because of contamination with a toxic strain of the bacterium E. coli. That is only one recall shy of a record set in 2000 and matched in 2002.
No one knows for sure what is causing the jump in recalls, though theories abound, […]
MORE:
http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=23027
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