Beef processors carry out quality control programs aimed at prevention of possible hazards from pathoens on meat. The programs include laboratory testing, as illustrated here. Preventing Foodborne Illness Industry Initiatives Improve Safety Cattlemen are committed to helping prevent foodborne illness. They have invested millions of dollars in research that can lead to further improvement in beef's safety. They have taken steps to help assure a safe and wholesome product.
Ground beef remains safe to eat when properly cooked and handled.
In fact, most reported cases of foodborne illness could have been prevented if safe-handling practices had been used. However, the industry is working at the production level to reduce the possible presence of harmful bacteria in raw beef. A safer food supply results from safe production practices at all stages of the food production chain. Producer-driven initiatives carried out by NCA and the Beef Industry Council of the Meat Board are helping to improve safety. The processing industry also has taken action.