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It's been a month of cheers and jeers for the American meat industry. The good news? According to a recent study by the American Meat Institute Foundation, meat producers have significantly reduced listerosis outbreaks, a foodborne illness, by sharing effective food safety practices and research within the industry. The bad news? Where to begin?
With the official start of summer upon us, many families are breaking out their grills. While some consumers may be aware of more common food safety measures to take during outdoor events—such as making sure to leave food unrefrigerated for no more than two hours, or one if the temperature gets above 90 degrees—there is a new seasonal food safety issue that most have likely never heard of: mechanically tenderized meat.