Food safety, in Canada, is being questioned since late September after an E. coli O157:H7 breakout led to more than 16 people getting sick, resulting in the largest recall of beef products in the country. It was not until this Tuesday, that Canadian Food Inspection Agency finally lifted the deferment of XL Foods Inc.’s license for the plant in Brooks, Alta. Now, the massive plant is most likely going to begin production again with better care and improved testing protocols.
It was revealed by the U.S-based Center for Foodborne Illness Research that mechanical meat tenderizers exclusively make use of needles and blades for piercing the steak and roasts. This procedure is notorious to embed the E. coli on the outer surface to the inner centre of the meat, ultimately killing all the odds of removing it while cooking at high temperatures. Health Canada pointed out that mechanically tenderizing meat is a “very common practice” by the suppliers, retailers and restaurants “to improve the tenderness and flavour of cooked beef.”