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When buying meat, take a close look at the label. The United States Department of Agriculture now requires beef that's been mechanically tenderized to have labels alerting consumers about the process. That's because this tenderization method could increase the risk of foodborne illnesses if the meat is not cooked properly.
In this Mayo Clinic Minute, reporter Vivien Williams talks to infectious diseases specialist Dr. Pritish Tosh about mechanical tenderization and how to be sure your steak dinners are safe.
Journalists: Broadcast-quality video pkg (1:02) is in the downloads. Read the script.
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