Canada is planning to implement a law which makes the labeling of mechanically tenderized beef mandatory, as a part of its effort to ensure food safety.
This move comes after mechanically tenderized beef products from XL Foods were linked to an E.coli outbreak in Canada.
Mechanically tenderizing meat is a process in which cuts of beef are tenderized using machines or tools. The practice, which is followed by suppliers, restaurants and retailers, is expected to improve flavor and tenderness of cooked beef.
However, according to Health Canada, when beef is mechanically tenderized, the bacteria present on the surface of the meat can spread into the center, which means that E.coli may not be fully destroyed when the beef is cooked.
In order to ensure food safety, Health Canada is advising Canadians to cook mechanically-tenderized steak and beef cuts to an internal temperature of at least 71 °C, to eliminate bacteria.
Meanwhile, the government is seeking to implement a law which requires labeling of mechanically tenderized meat.
Agriculture Minister Gerry Ritz said the labels would warn consumers to cook mechanically tenderized beef at higher temperature than solid cuts of meat.
Health Canada officials are seeking to bring in the new warning labels, Ritz added.
