Was that steak blade tenderized? Consumers and food service need to know, otherwise outside is inside, like hamburger

The risk of Shiga toxin-producing Escherichia coli (STEC) survival in blade-tenderized beef is a concern for beef processors. This study evaluated the internalization and post-cooking survival of individual STEC serogroups (O157:H7, O26, O45, O103, O111, O121, and O145) in blade-tenderized beef steaks with different quality traits.

needle.tenderize.cr_Strip loins representing four combinations of USDA Quality Grade (Choice or Select) and pH category (High pH or Normal pH) were inoculated (106 log CFU/cm2 attachment) with individual STEC serogroups before storage (14 days), blade tenderization, and cooking (50, 60, 71, or 85 °C).

Serogroup populations on raw steak surfaces and internal cores were determined. Rapid-based methods were used to detect the internal presence of STEC in cooked steaks. Internalization and post-cooking survival varied among STECs. All serogroups, except O45 and O121, were detected in the internal cores of steaks cooked to 50 °C, while O103, O111, and O145 STEC were detected in steaks cooked to 50, 60, and 71 °C.

The influence of beef quality characteristics on the internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaks

Meat Science, Volume 110, December 2015, Pages 85–92, doi:10.1016/j.meatsci.2015.06.014

Corliss, J.C. Brooks, J.N. Martin, A. Echeverry, A.R. Parks, S. Pokharel, M.M. Brashears