Share this:
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.
Share this:
Related articles
The holiday season can invite unwelcome guests into your life, such as loneliness, money problems, family demands and unrealistic expectations. The stress and anxiety that ...
National Handwashing Awareness Week will be observed Dec. 3–9, so this is a good time for a reminder that washing your hands is one of the ...
The Food and Drug Administration is expected to decide by Dec. 8 on a new therapy to treat sickle cell disease using gene editing technology called CRISPR, ...