On June 6, 2013, the Food Safety Inspection Service (FSIS)
of the USDA proposed a rule requiring the labeling of mechanically tenderized
beef products. Under the proposed rule, labels would state that the product is
mechanically tenderized and include the recommended end cooking temperature for
that product. Recent food-borne illness outbreaks spurred the development of
the new rule, as studies show that during the tenderizing process, harmful
bacteria is pushed into the center of the beef product. The harmful bacteria
then survives the cooking process because consumers are unaware they must cook
to a greater degree of doneness than when cooking a non-mechanically tenderized
product. The proposed rule was published in the Federal
Register today, June 10, 2013, for a 60 day comment period.
Written By Sarah Doyle - Research Assistant
Penn State Law - Agricultural Law Center
June 10, 2013
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