Findings of the Health Risk Assessment of Escherichia coli O157 in Mechanically Tenderized Beef Products in Canada

Background

In May 2013, Health Canada's Food Directorate completed a risk assessment on the potential health risks associated with mechanically tenderized beef (MTB) products.

This document summarizes the findings of the assessment and updates relative risk estimates for Canada. The results of the assessment showed a five-fold increase in risk from MTB products when compared to intact cuts of beef. The assessment also noted that without labels, it is difficult for Canadians to identify which beef products have been mechanically tenderized.

This risk assessment also contributed to an amendment of the  Food and Drug Regulations to require the labelling of MTB products sold in Canada and development of Guidance on Mandatory Labelling for Mechanically Tenderized Beef.

Risk Assessment

To obtain an electronic copy of the document, Findings of the Health Risk Assessment of Escherichia coli O157 in Mechanically Tenderized Beef Products in Canada, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "HPFB BMH Findings of the Health Risk Assessment of Escherichia col O157 in Mechanically Tenderized Beef Products in Canada-eng".

Contact Information

Bureau of Microbial Hazards, Food Directorate