December 9, 2012 12:00 AM

Mechanically tenderized beef can expose consumers to higher risk of E. coli

The Kansas City Star investigated what the industry calls “bladed” or “needled” beef, and found the process exposes Americans to a higher risk of E. coli poisoning. While exact figures are difficult to come by, USDA surveys show that more than 90 percent of beef producers are using it.

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