CALGARY – The federal Health Department is telling Canadians to cook all mechanically tenderized steaks and roasts to “medium” doneness, as it conducts a scientific review in the aftermath of at least five cases of illness involving “needled” strip loins.
But Health Canada officials were unable to explain Monday how the public can be certain of when it needs to take those precautions to protect itself from E.coli poisoning when there is no requirement that retailers or restaurants label tenderized products.
“Should consumers be uncertain if a product has been mechanically tenderized, they are encouraged to ask the food seller or food service provider,” says a department release.
“Health Canada is also actively working with the retail and food industry to support its efforts to identify tenderized beef through labels, signage or other means.”
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