Jakarta –
To tenderize meat and make it taste better, meat can be mechanically tenderized with a needle or knife. However, this method increases the risk of poisoning because bacteria can enter the piece of meat.
Concerned about this, the Canadian Minister of Health, Rona Ambrose, announced new regulations on Thursday (08/21/2014). Beef must be clearly labeled “mechanically tenderized.” The label should also contain guidelines for healthy cooking.
Mechanically tenderized meat should be cooked until it reaches an internal temperature of at least 63°C. Steaks should also be turned at least twice during cooking to kill harmful bacteria that cause food poisoning.
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According to AFP (08/22/2014), this regulation was issued following a major recall of beef products in 2012. The products were contaminated with E. Coli bacteria and came from processing plants in Alberta, in Canada.
After this discovery, Alberta XL Foods closed for several weeks. In total, 18 cases of illnesses caused E. coli 0157also reported in Canada. “Without clear labeling, it is difficult for consumers to know which products come from mechanically tenderized beef,” Ambrose said.
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