NAMP/KSU Survey for Blade Tenderization

<p>In January of 1999, the Food Safety and Inspection Service (FSIS) issued a policy clarification indicating that E. coli O157:H7 was an adulterant in all non-intact beef products, or in meat that would be consumed as a non-intact product, including trimmings and mechanically tenderized beef. Blade-tenderization of beef is a common industry practice that increases the tenderness of beef products, and processors were immediately concerned that the use of this process could be in jeopardy, despite the fact that no illness had been linked to these products. Research conducted at Kansas State University had shown that blade-tenderized steaks, when cooked to varying degrees of doneness, had shown no more risk than non-tenderized steaks, if cooked to medium rare. The National Advisory Committee on Microbiological Criteria for Foods reviewed the issue and the relevant research for FSIS. While no recommendations were made for any regulatory changes regarding these products, they were unable to support the claim that blade-tenderized steaks provided no greater risk than non-tenderized steaks, only that this was true if cooked to 140 ºF (rare). FSIS also conducted a risk assessment which concluded, “the probability of E. coli O157:H7 surviving typical cooking practices in either tenderized or not-tenderized steaks, is minuscule.” Still FSIS officials had indicated that there was a need for more information on both industry and consumer practices in order to resolve the issue. FSIS also indicated their desire to have industry create Good Manufacturing Practices for the mechanical tenderization of beef products.</p>