E. coli in burger sparks meat industry controversy

Following a stark New York Times exposé on beef industry safety practices that led to E. coli hospitalizations in 2007, consumers are questioning meat safety and the limited role of inspections and testing. The article highlighted how ground beef packages contain meat from multiple slaughterhouses nationwide, making contamination sources nearly impossible to pinpoint. Industry defenders argue facilities are extremely clean and regulations stringent, while critics blame inadequate testing. Marler challenges the industry's tendency to blame consumers for mishandling meat. "Even the USDA says consumers are not handling hamburger like it's radioactive. They're not handling it like it's a bomb that might explode," he states. "It's really convenient for companies that produce meat to blame consumers for mishandling a product that has a pathogen in it that can kill you." While E. coli contamination significantly decreased over the past decade, recent years have seen numbers rise again, though scientists can't explain why—it may be a "statistical blip" or something more concerning. One proposed solution is irradiation, similar to milk pasteurization, using radiation to kill harmful bacteria. However, the process isn't widely used because "consumers don't understand the process and fear the risks of using radiation will outweigh the benefits." Marler, best known for the landmark 1993 Jack in the Box case where tainted meat killed four children and sickened hundreds, emphasizes that food safety shouldn't rest on consumer vigilance alone. As one University meat lab supervisor warns those who prefer medium-rare hamburgers: "If you're willing to gamble, you better be willing to lose."