We all know by now that you cook hamburgers thoroughly to kill any E. coli bacteria that may be present from the processing of the ground beef.
But you could still enjoy a rare steak or a pink prime rib roast because any E. coli would only be on the surface and would be killed by cooking. Right?
Apparently not. At least some E. coli outbreaks have been attributed to mechanically tenderized beef – that is, meat cuts that have been run through a machine that punctures them with needles or blades to break the connective tissue. Sometimes a marinade is also added. Tenderizing makes cheaper cuts of meat more palatable.
According to scientists, the process drives the sometimes deadly E. coli bacteria inside the beef where, as with hamburger, it's harder to kill unless cooked to a higher internal temperature.
The trouble is supermarkets aren't required to label packages of beef that have been mechanically tenderized.
[ Related: Canadian beef recall expands over E. coli fears ]
USA Today reportedRead More »from Mechanically tenderized beef revealed as new E.coli risk