This process can transfer bacteria from the surface to the center of meat
Mechanical tenderization of meat is a practice that has been used by food industry, food services and retailers to improve the tenderness and flavour of beef.
The process of mechanically tenderizing meat involves instruments such as needles or blades to break-down, penetrate or pierce its surface disrupting the muscle fibers, or injecting it with a marinade or tenderizing solution. During this process it is possible to transfer the bacteria from the surface to the center of meat. It can be increased risk to consumers. In 2012 was several cases of foodborne illness caused by Escherichia coli O157 (E. coli O157) associated with the contaminated beef. Therefore in Canada it is obligatory to add following statements in principal display panel on mechanical tenderized beef: "mechanically tenderized", "Cook to a minimum internal temperature of 63°C (145°F)", "Turn steak over at least twice during cooking". Similar indications are obligatory required in USA.
Can we expect similar requirements of warnings on the 1-minute beef steak (mechanical tenderized) in Europe?
If you want to know more about labelling of food, also more about USA and Canada food labelling, please contact us.