Findings of the Health Risk Assessment of Escherichia coli O157 in Mechanically Tenderized Beef Products in Canada

Catford, Angela; Lavoie, Marie‐Claude; Smith, Ben; Buenaventura, Enrico; Couture, Hélène; Fazil, Aamir; Farber, Jeffrey M.

doi:10.5772/56713

Cited by 9 publications

(25 citation statements)

References 29 publications

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“…Tenderized products may pose a health risk if pathogenic organisms, such as E. coli O157:H7, are moved from the surface of the meat into the interior of the product. In fact, the farm to fork risk assessment model developed by the Public Health Agency of Canada (PHAC) has predicted that the risk of consuming mechanically tenderized beef is 5 times greater than consuming an intact beef cut (Catford et al, 2013). With solid, whole intact cuts of beef, any harmful bacteria will only exist on the outside surface and be destroyed during the cooking process (New Brunswick HA, 2013).…”

Section: Risk Analysismentioning

confidence: 99%

“…The disease affects the gastrointestinal tract, causing mild to severe diarrhea, and can also lead to more serious side effects and death (BCCDC, 2012). As judged from the number of cases reported through the British Columbia Annual Summary of Reportable Diseases (2012), foodborne illness caused by E. coli O157:H7 remains a significant cause of illness, and continues to be implicated in numerous outbreaks worldwide (Catford et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Mechanically tenderized meat

Wrixon¹

2014

ephj

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Background: In 2012, mechanically tenderized meat raised public health concern when an E.Coli 0157:H7 outbreak was linked to the tenderization process. It was discovered that the machinery pushed the E.Coli from the surface of contaminated meat products such as steaks and roasts, into the interior, where it was able to survive the cooking process. Concerns were raised by Lorraine McIntyre and the BCCDC about this issue, and their desire to improve their knowledge base in order to adequately assess the risk. Methods: Data was gathered via a survey conducted electronically and by telephone. Questions were asked to determine the proportion of retail establishments that use their own tenderizing equipment. Questions also asked about other industry practices such as current sanitization and labeling practices. Results: The results of this study were that 24% of surveyed establishments mechanically tenderize their meat products. Of these establishments, 33% have a label that states the meat has been tenderized mechanically and 17% provide cooking instructions on this label. An association was found between mechanically tenderizing meat and establishment type, which suggests that grocery stores are more likely to mechanically tenderize than other establishments, such as restaurants. On the other hand, no association was found between operator experience and their level of knowledge regarding the risks of mechanical tenderization. Conclusions: Overall, this study has demonstrated the likelihood is high that consumers purchase and consume beef that has been mechanically tenderized at the retail level. The results from this study can be used to aid public health officials in quantifying the risk of mechanical tenderization at a retail level and aid in the development and implementation of new legislation such as mandatory labeling of all mechanically tenderized meat.

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Section: Risk Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mechanically tenderized meat

Wrixon¹

2014

ephj

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“…However, outbreaks of E. coli 0157:H7 infection associated with consumption of contaminated mechanically tenderized beef (5,6,12) has prompted reevaluation of these risks. In recent evaluations, the risks, although small, were greater than previously thought (4,23). Consequently, North American regulatory authorities have identified a need for labeling mechanically tenderized beef and providing instructions for cooking to ensure that the cooked meat is microbiologically safe (24).…”

mentioning

confidence: 91%

Effects of Selected Cooking Procedures on the Survival of Escherichia coli O157:H7 in Inoculated Steaks Cooked on a Hot Plate or Gas Barbecue Grill

Gill

Devos

Youssef

et al. 2014

Journal of Food Protection

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Beef steaks (2 cm thick) were each inoculated at three sites in the central plane with Escherichia coli O157:H7 at 5.9 ± 0.3 log CFU per site. Temperatures at steak centers were monitored during cooking on a hot plate or the grill of a gas barbeque. Steaks were cooked in groups of five using the same procedures and cooking each steak to the same temperature, and surviving E. coli O157:H7 at each site was enumerated. When steaks cooked on the hot plate were turned over every 2 or 4 min during cooking to between 56 and 62°C, no E. coli O157:H7 was recovered from steaks cooked to ≥58 or 62°C, respectively. When steaks were cooked to ≤71°C and turned over once during cooking, E. coli O157:H7 was recovered from steaks in groups turned over after ≤8 min but not from steaks turned over after 10 or 12 min. E. coli O157:H7 was recovered in similar numbers from steaks that were not held or were held for 3 min after cooking when steaks were turned over once after 4 or 6 min during cooking. When steaks were cooked on the grill with the barbeque lid open and turned over every 2 or 4 min during cooking to 63 or 56°C, E. coli O157:H7 was recovered from only those steaks turned over at 4-min intervals and cooked to 56°C. E. coli O157:H7 was recovered from some steaks turned over once during cooking on the grill and held or not held after cooking to 63°C. E. coli O157:H7 was not recovered from steaks turned over after 4 min during cooking to 60°C on the grill with the barbeque lid closed or when the lid was closed after 6 min. Apparently, the microbiological safety of mechanically tenderized steaks can be assured by turning steaks over at intervals of about 2 min during cooking to ≥60°C in an open skillet or on a barbecue grill. When steaks are turned over only once during cooking to ≥60°C, microbiological safety may be assured by covering the skillet or grill with a lid during at least the final minutes of cooking.

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“…15 Likewise, in Canada E. coli O157:H7 was responsible for 18 food borne illness followed by an outbreak. 16 Therefore, it becomes essential to review the concerned microbe: its occurrence, illness, and disease causing potential to design effective control strategies.…”

Section: Mechanical Tenderizationmentioning

confidence: 99%

Labeling of Mechanically Tenderized Beef Products: A Mini Review

Jadeja¹

2016

MOJFPT

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Mechanical tenderization of beef products involves mechanical techniques in order to break up tissue. This could lead to the introduction of pathogens from surface to the interior. Due to the huge number of outbreak reports related to mechanical tenderization since 2003, it becomes essential to standardize cooking time and instructions for consumer safety. Mandatory labeling of mechanically tenderized beef products is an innovative option to control the outbreaks. Labeling based on safe cooking time (end point internal temperature 160°F) is dependent on various factors. This review discusses the process of tenderization, pathogenic organisms associated with it and cooking time factors. It also highlights the importance and pitfalls concerning labeling of validated cooking instructions.

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Findings of the Health Risk Assessment of Escherichia coli O157 in Mechanically Tenderized Beef Products in Canada

Cited by 9 publications

References 29 publications

Mechanically tenderized meat

Mechanically tenderized meat

Effects of Selected Cooking Procedures on the Survival of Escherichia coli O157:H7 in Inoculated Steaks Cooked on a Hot Plate or Gas Barbecue Grill

Labeling of Mechanically Tenderized Beef Products: A Mini Review

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