Contaminated meat poses significant dangers to public health. Its consumption can lead to various foodborne illnesses caused by pathogens such as E. coli and Salmonella, to name a few.
Ground meat and non-solid meat products are at greater risk of contamination because of the greater surface area compared to whole muscle products. This scenario increases contact with the processing equipment and potential pathogen transfer and contamination. As ground meat traverses through processing equipment, pathogens mix throughout the product instead of resting on outside surfaces, making it more challenging to detect contamination.