The notice proposes updated Salmonella performance standards for raw ground beef and new performance standards for beef manufacturing trimmings for establishments that produce more than 50,000 pounds of these products per day.

The first duty of any food or drink manufacturer is to supply consumers with safe products. While it is essential to maintain good equipment hygiene through the use of effective protocols, such as clean-in-place (CIP) systems, it is also economically important that perfectly usable product is not discarded as part of routine cleaning operations.

Half the benefit of pre-marinated meat is consumers know what they are going to get: embedded taste and convenience. Processors are utilizing new technologies with injections and marinades, so everything tastes the same but with less sodium and sugar, and fewer food-safety concerns.