ABSTRACT
Food-borne illnesses caused by bacteria commonly associated with beef products have declined markedly over time, according to CDC data. The degree to which this progress can be linked to reductions in bacteria on products and the degree to which this can be linked to incremental improvements in consumer handling is unknown. Many new technologies have been implemented that have reduced pathogens on beef products. At the same time, increased temperatures for cooking in food code have undoubtedly helped.
