Question

The ground meat came from the shoulder of the animal (in the U.S.) and was then ground and packaged. The animal carcass had been examined for any signs of disease and stamped by the U.S. Dept of Agriculture inspector. Where might the contamination of the beef originate?

Answer 1

Bacterial contamination has proved to be the most important source of illness in the U.S.About 48 million illnesses and 3,000 death are caused by foodborne bacterial diseases annually.

Beef whether it is cut or ground can never be considered as bacteria-free. The bacteria could be originated from the carcass itself. however, all the strains of bacteria present on meat are not harmful.

The bacteria found in the beef you buy at the store or restaurant can originate from the animal source (the cow), production machinery, contamination during packaging, shipping, or display, or any number of other sources.

During the four different slaughter stages, namely, dehiding, evisceration, splitting, and dispatch the chances of contamination are the most.

Hence care should be taken while buying ground meat. One should buy only cold meat packages and keep it cold until it is to be cooked. The optimum temperature for meat is below 4-degree celsius. from 4-60 degree celsius, it is considered to be a danger zone. maintain hygiene by keeping the meat packet isolated from other groceries and washing your hands carefully after handling. Proper cooking should be done prior to the consumption of meat .

Along with the bacterial contamination there are cases of adulteration of beef meat with that of horse or pig at the farmer or slaughterhouse levels.The FSA have implemented some laws to check this type of contamination and also requested buyers to buy meat from certified producers only.