Source:  Rita Jane Gabbett, MEATINGPLACE.COM, 10/5/09

The New York Times on Sunday ran on its front page an investigative story about E. coli O157:H7 in ground beef.

The story traced the origins and path through the food chain of beef ground by Cargill in 2007 that was involved in an E. coli outbreak that sickened, among others, 22-year-old Stephanie Smith.

The nearly 5,000-word story also focused on the issue of processors testing ingredients they receive from slaughterhouses before they grind. While USDA has encouraged processors to do so, such testing is not required by law.

The read the entire story, click here. 

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