CA: Canada announces mandatory labelling of mechanically tenderized beef
As of August 22nd, all mechanically tenderized beef (MTB) products sold in Canada need to be labelled as ‘mechanically tenderized’, and need to include instructions for safe cooking. This was decided by the Canadian Health Minister Rona Ambrose and targets at promoting healthy and safe food choices and preventing food safety risks. The new labels emphasize the importance of cooking MTB to a minimum internal temperature of 63°C and turning over tenderized steaks at least twice during cooking to kill bacteria that might cause food poisoning. The Canadian Food Inspection Agency (CFIA) will be verifying that labels meet the new requirements (News Release Food Ingredients First, 22 August 2014).
Click here for the news release.
Click here for the Health Canada guidance on mandatory labelling for mechanically tenderized beef (879 kB).
Click here for the Canadian Food Inspection Agency news release.
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