Episode 375
375. Eating a Medium Rare Blade Tenderized Steak
Risky or Not? · Don Schaffner and Ben Chapman
November 2, 202211m 25s
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Show Notes
Dr. Don and Professor Ben talk about the risks of eating a medium rare blade tenderized steak.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- Fate of Shiga Toxin–Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Blade-Tenderized Beef Steaks after Cooking on a Commercial Open-Flame Gas Grill† | Journal of Food Protection
- Thermal Inactivation of Escherichia coli O157:H7 in Blade-Tenderized Beef Steaks Cooked on a Commercial Open-Flame Gas Grill†‡ | Journal of Food Protection
- Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks - PubMed
- https://www.foodprotection.org/files/food-protection-trends/may-jun-18-arnold.pdf
- Outbreak of Escherichia coli O157:H7 Infections Associated with Nonintact Blade-Tenderized Frozen Steaks Sold by Door-to-Door Vendors | Journal of Food Protection
- Outbreak of Escherichia coli O157:H7 Infections Linked to Mechanically Tenderized Beef and the Largest Beef Recall in Canada, 2012 | Journal of Food Protection