|Meat (Photo credit: Divine Harvester)|
The Kansas City Star investigated what the industry calls “bladed” or “needled” beef, and found the process exposes Americans to a higher risk of E. coli poisoning than cuts of meat that have not been tenderized.
... Although blading and injecting marinades into meat add value for the beef industry, that also can drive pathogens — including the E. coli O157:H7 that destroyed Lamkin’s colon — deeper into the meat.
By using this process (which according to the story, 90 percent of processors will use, depending on the cut), people are at a greater risk of exposure to life threatening illness. And consumers have no way to know if their meat has undergone this process. | Alternet