Ground beef has been blamed for 16 outbreaks of E. coli in the U.S. in the last three years, according to an in-depth New York Times report on the dangers of the food-bourne illness.
Tens of thousands of people are sickened by E. coli each year, federal health officials estimate, yet the federal government does not require grinders to test for the pathogen.
The report states that ground beef is particularly vulnerable to E. coli contamination, because the meat sold in restaurants and supermarkets generally mixes different grades of meat, different parts of the animal and meat from different slaughter houses in an effort to reduce costs.
The Times reports that many big slaughterhouses will sell only to grinders who agree not to test their shipments for E. coli. Read the full report at the link below.
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