Unformatted text preview: eir suppliers to conduct frequent tests for E. coli 0157:H7 and other pathogens. More importantly, the enormous buying power of the fast
food giants has given them access to some of the cleanest ground beef. The meatpacking industry is now willing to perform the sort of
rigorous testing for fast food chains that it refuses to do for the general public.
Anyone who brings raw ground beef into his or her kitchen today must regard it as a potential biohazard, one that may carry an extremely Anyone who brings raw ground beef into his or her kitchen today must regard it as a potential biohazard, one that may carry an extremely
dangerous microbe, infectious at an extremely low dose. The current high levels of ground beef contamination, combined with the even
higher levels of poultry contamination, have led to some bizarre findings. A series of tests conducted by Charles Gerba, a microbiologist at the
University of Arizona, discovered far more fecal bacteria in the average American kitchen sink than on the av...
View Full Document
This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08