date:Oct 30, 2012
cooked beef.
However, according to Health Canada, when beef is mechanically tenderized, the bacteria present on the surface of the meat can spread into the center, which means that E.coli may not be fully destroyed when the beef is cooked.
In order to ensure food safety, Health Canada is advising Canadians to cook mechanically-tenderized steak and beef cuts to an internal temperature of at least 71 C, to eliminate bacteria.
Meanwhile, the government is seeking to implement a law which require