Raw meat

[3] According to a multi-state study published in the America Journal of Preventative Medicine, the annual cost of disease caused by food-borne pathogens is estimated to be anywhere from 9.3 to 12.9 billion dollars in “medical costs and productivity losses.”[4] Most of these diseases come from contact with contaminated raw meat, although other "vehicles of transmission" are becoming more and more frequent due to global travel.

[5] Other sources of disease-causing pathogens can include, but are not limited to: lettuce, sprouts, fruit juices, vegetables, raw milk, and water.

Some disease-carrying pathogens found in beef are Salmonellas, Escherichia coli, Shigella, Staphylococcus aureus, and Listeria monocytogenes.

The symptoms of an E. coli infection include bloody diarrhea, severe abdominal pain, and possible complications for the immune-compromised, elderly or children.

[17] For instance, Salmonella is most commonly found in poultry, but has been recently identified in sources such as eggs, dairy, meat, and fresh vegetables and fruits.

[24] The first instance of federal regulation of the meat industry occurred in 1890, when European markets began questioning the quality of American beef.

The U.S. Department of Agriculture (USDA) was given the power to make sure European standards were met, and in 1891 could inspect slaughtered livestock to be sold in the United States.

It was originally developed by the Pillsbury Company to ensure the safety of food used by the U.S. space program, and later adopted and modified by the federal government.

They cover a wide variety of issues, including regulation of meat production (with specific quality standards) and programs to help educate the public about food safety.

One such program, The National Food Safety Initiative (FSI) was launched in 1997 and focused on “improving data on pathogens, coordinating regulatory responses, consumer educational efforts and behavioral surveillance.”[34] Industry efforts to lessen the spread of disease include milk pasteurization, “sanitary controls” on farms, and the development of the Hazard Analysis and Critical Control Point (HACCP).

[39] The risk of disease from a ready-to-eat (RTE) product such as chicken nuggets is significantly higher due to the fact that many consumers do not re-cook them, believing them to be safe.

A method tested in 2005 in a study published in Meat Science, is called multiplex PCR (Polymerase Chain Reaction) and is based on the analyzing of nucleic acid and had promising results.