Microbiological Safety of Needle-Tenderized Beef Steaks, Cooked and Uncooked, Surface Inoculated with Escherichia coli O157:H7

Assess the potential translocation of E. coli O157:H7 in subprimal cuts following mechanical needle-tenderization; and Evaluate if the potential pathogenic risk is inhibited at certain cooking temperatures and with particular steak cut thickness.
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Work collaboratively to specifically assess: Translocation of E. coli O157:H7 from subprimal (Top but) surfaces (fat side and lean side) during both single and double passes through a mechanical needle-tenderizer. E. coli O157:H7 risks associated with needle tenderization and safe cooking protocols, using an open flame commercial gas grill, for destruction of E. coli O157:H7 on/in steaks.