When would bacteria be introduced to ground meat Provide two

When would bacteria be introduced to ground meat? Provide two possibilities.

Solution

ground meat or finely chopped meat can be contaminated if undercooked. The interior of whole cut meat is usually sterile, any bacterial contamination is on the surface of the meat. When meat is ground, bacterial contamination from the surface can get distributed in the ground meat. Hence, safety measures are important during the production of this ground meat. Sources of this bacteria are generally from gastrointestinal tract itself that can contaminate the meat during processing. eg. E.coli strains producing Shiga toxins in cattle bovine causes human illnesses. E.coli is believed to be found in the intestine of other animals too such as chicken, deer, sheep. Consumer reports say grass-fed and organic meats are best labels to go buy since it implies cattle that are fed with organic grass and forage and they donot recieve antibiotics.

Cooking and storage of newly bought meat also plays an important role in avoiding bacterial contamination. Food properly cooked at 160 degrees Farenheit should kill most bacteria that may occur in conditions of being improperly cooked. The bacteria can spread during storage and its preperation at home from refrigerator, kitchen counters, sinks, utensils, and the like. The best before date also is vital as it gives information about freshness and shelf-life of newly bought meats.