The American Meat Institute Foundation has released a backgrounder explaining the role of N=60 sampling for raw beef components used to make ground beef.

The document generally explains what "N=60" means, outlines the related sampling methods and provides information on what such testing can and cannot accomplish with regard to ensuring ground beef safety.

Additionally, AMIF explains how the industry's N=60 sampling programs have improved beef safety by providing feedback that plant operators can use to improve their food safety systems. It also explains why all microbial sampling programs have limitations and notes that testing alone cannot guarantee food safety.  To view the entire backgrounder, click here. 

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