Findings of the Health Risk Assessment of Escherichia coli O157 in Mechanically Tenderized Beef Products in Canada

In late 2012, a total of 18 cases of foodborne illness caused by Escherichia coli O157 were reported as part of a Canadian outbreak related to contaminated beef. During the food safety investigation associated with the outbreak, it was determined that a few cases were likely associated with the consumption of mechanically tenderized beef (MTB) which had been tenderized at the retail level. Details of this investigation and its follow-up are available online on the Canadian Food Inspection Agency (CFIA) website * . This event raised awareness of the Canadian public and the scientific community regarding the practice of mechanical tenderization of beef. Furthermore, four relatively recent E. coli O157 outbreaks in the United States have highlighted the fact that non-intact products, other than ground beef, such as tenderized roasts and steaks, may represent an