Beef processors and marketers have taken steps to prevent and reduce any bacterial contamination, and consumers and food handlers have been educated about proper handling and cooking of meat. NCBA and the beef industry, Reagan notes, have pushed for meat inspection reform, use of technology to kill and remove any pathogens, and new safety-assurance systems at the processing and marketing levels. NCBA and industry partners have led in consumer education efforts. Additional technical innovations developed and advanced by the industry also will improve beef safety. The good news is that almost all bacteria are harmless to humans.
Many types of bacteria can even be helpful in some ways.
Of course, some are harmful to humans and should be avoided and, if possible, eliminated. The beef industry is spending millions of dollars to help combat harmful bacteria, conducting research and information programs that can greatly reduce numbers of bacteria that might find their way to the dinner table. Harmful bacteria are practically non-existent in fresh, uncut meat. However, bacteria can be deposited onto beef carcasses and potentially can become a problem when meat is cut into steaks or roasts or is processed into ground beef. In addition, inadequate sanitation in packaging, marketing or preparation can possibly lead to hazardous contamination of beef products.