Required reading for hamburger lovers
Tuesday, October 13th, 2009
Since the publication of this New York Times story about E. coli in processed ground beef, I've been fielding questions about food safety. The problem: Commercial burgers aren't made from single cuts of meat. Instead, the meat in burgers comes from several sources, including slaughterhouse trimmings and scraps. "Those low-grade ingredients are cut from areas of the cow that are more likely to have had contact with feces, which carries E. coli," New York Times reporter Michael Moss write