The importance of focusing on this process stems from the increase the surface area as carcasses are fabricated into a diverse array of beef products along with the concomitant generation of beef trim. These include employees, incoming raw materials, equipment, temperature and protocols for sanitation of equipment and facilities. The diversity in raw materials sources and the complexity in the points of production, whether packer, retail or foodservice, offers a challenging opportunity to the industry. The sources of raw materials for ground beef processing can also originate from within the facility, from outside sources or a combination of both. Thus the overall scheme for ground beef production is complicated.
Key research is needed to develop and refine interventions and monitoring protocols.
There are no other points of delivery that are closer to the consumer than foodservice or retail establishments. Industry education efforts have established programs for these points of delivery. Additional research is needed however to provide further opportunities for pathogen risk reduction. Recent outbreaks emphasize the role and responsibilities for ensuring consumer safety through fair, accurate and timely information from all segments of the industry. Clear lines of communication between regulatory agencies, companies and their immediate customers provide the consumer a clear portrayal of the situation and a choice of preventive measures.