Some meat handlers and even consumers at home tenderize cuts of beef, including steaks and roasts, using machines or tools made for this process. Mechanically tenderizing meat is a very common practice and has been used by suppliers, restaurants and retailers for many years to improve the tenderness and flavour of cooked beef. However, this can present a risk to the consumer if the surface of the meat is contaminated with bacterial pathogens and these spread from the surface to the inside of the meat when the meat is being mechanically-tenderized.
Experts on MTB research from academia, government and industry will present recent research, risk assessment and policy findings concerning those factors that are important in the safety of MTB, as well as discussing the various risk management strategies that can be put in place to manage the potential risks.