USDA recently announced that it is planning on requiring meat companies to begin placing additional safe-handling labeling on steaks that are mechanically or needle-tenderized. The announcement follows a push by consumer groups seeking to have new instructional labels placed on these products.
Although it is impossible to predict exactly what the new rules will say, it is anticipated that the new labels will instruct users to cook these products to an internal temperature sufficient to kill E. coli O157:H7 (and by extension, all of the “Big Six” non-O157 STECs). So, assuming the USDA makes such an announcement in the coming weeks, what will this mean for the food industry?