USDA proposes new safety labels for tenderized meat

06/12/2013 | National Public Radio

Tenderizing tough beef cuts involves piercing the meat with needles that also have the potential to inject surface bacteria into the beef, a practice that has led to five confirmed illness outbreaks since 2003. Now, the Agriculture Department is proposing new labels on meat that's been mechanically tenderized, warning consumers about the risks that are higher when the meat is uncooked or undercooked.

View Full Article in:

National Public Radio

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Baking & Pastry Chef Instructor
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations