Ground beef, which is marketed under several brands andoffered in a variety of grinds, represents the largest segment of U.S. fresh-meat processing, with the hamburger as a mainstay product — especially for the foodservice sector.

Ground beef, which is marketed under several brands andoffered in a variety of grinds, represents the largest segment of U.S. fresh-meat processing, with the hamburger as a mainstay product — especially for the foodservice sector.

Challenges abound, however, for ground beef, an easily perishable product that can harbor deadly pathogens requiring sophisticated procedures aimed at eradication.

“It all starts on the kill floor and the pathogen interventions that a processor or slaughterer or harvester has in place,” explains Trevor Cavinessof Caviness Beef Packing Ltd., Hereford, Texas.