Beef Trim Study UpdatedTue, 05 Apr 2011 17:35:22 CDT
Researchers have found the pathogen-monitoring procedures used in the United States today are adequate for evaluating the safety of imported beef trim. Burgers, meat loaf and other lean ground beef favorites may be made from "trim," the meat that's left over after steaks and roasts have been carved from a side of beef.
The research had been requested because questions had been raised as to whether America's procedures for monitoring the safety of imported beef trim were adequate for detecting pathogens such as Escherichia coli. A team from USDA’s Agricultural Research Service led a team that examined 1,186 samples of beef trim from the United States and from Australia, New Zealand and Uruguay, three nations that provide more than half of America's beef imports.
The researchers looked for contaminants such as Staphylococcus aureus, Campylobacter, Salmonella, Listeria, and near relatives of E. coli O157:H7 that can cause severe foodborne illness before giving U.S. procedures a clean bill of health.
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