The Kansas City Star, in a yearlong investigation, found that the beef industry is increasingly relying on a mechanical process to tenderize meat, exposing Americans to a higher risk of E. coli poisoning. The industry has resisted labeling such products,
SIOUX CITY, Iowa – Margaret Lamkin doesn’t visit her grandchildren much anymore. She never flies. She avoids wearing dresses. And she worries about infections and odors.
Three years ago, at age 87, Lamkin was forced to wear a colostomy bag for the rest of her life after a virulent meat-borne pathogen destroyed her colon and nearly killed her.
What made her so sick? A medium-rare steak she ate nine days earlier at an Applebee’s restaurant.
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