There are regular outbreaks of food-borne illness, and one of the prime causes is E. coli in ground beef. And why is there bacteria from cow feces in our hamburgers?
"The food safety officer at American Foodservice, which grinds 365 million pounds of hamburger a year, said it stopped testing trimmings [for E. coli] a decade ago because of resistance from slaughterhouses. “They would not sell to us,” said Timothy P. Biela, the officer. “If I test and it’s positive, I put them in a regulatory situation. One, I have to tell the government, and two, the government will trace it back to them. So we don’t do that.”"Sales is our first priority. Safety's a close second.
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