RECALL OF MECHANICALLY TENDERIZED BEEF FURTHER DEMONSTRATES NEED FOR ACCURATE LABELING

Washington, DC— Representative Rosa DeLauro (CT-3), Ranking Member on the Labor, Health and Human Services, and Education Appropriations Subcommittee, released the following statement today in response to the Food Safety Inspection Services announcement of the recall of over 2000 pounds of mechanically tenderized and ground beef products with possible E. coli O157:H7 contamination.

"Thankfully, thus far there have not been any illnesses associated with this recall, but these products must be labeled to protect American consumers in the future. With summer grilling season approaching and tens of millions of pounds of mechanically tenderized beef products being sold, the Agency must act to protect consumers from this hidden health risk."

Mechanically tenderized beef products, like those in the current recall, are not labeled to identify them as mechanically tenderized. The US Department of Agriculture (USDA) recommends that non-intact beef products, including ground and mechanically tenderized beef products, be cooked to an internal temperature of 160 degrees Fahrenheit. This is because pathogens, like E. coli O157:H7, may be introduced into the meat during the tenderization process. Mechanically tenderized beef products may appear to be intact cuts of beef and without accurate labeling create a public health risk for consumers. In an April 5, 2012 letter to the USDA, Congresswoman DeLauro urged the agency to accurately label these mechanically tenderized beef products so consumers may make informed purchase and food preparation decisions.