USDA: 'Mechanically tenderized' steak could be vulnerable to contamination

File photo (AP)

Grilling season is here but consumers should be on the lookout for new government warning labels on steak.

The U.S. Department of Agriculture cautions if your steak goes through a process called mechanical tenderizing it could be a health risk

The process includes puncturing beef with blades or needles to break down the muscle fibers, which makes it easier to chew but also increases the chance of contaminating the meat.

Tenderizing can transfers surface bacteria like salmonella or e. coli to the inside of the meat.
Related Topics:
foodwarninge. coliDepartment of Agriculture
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