How does it happen in meat processing plants?

I can see it in a home scenario, where the raw food being cooked, gets contaminated. I mean it isn’t like the average household cook is that aware of food handling precautions, and to be honest, many cooks in restaurants aren’t either. Which is a whole other story.

President’s Choice has a beef recall happening, which seems to be typical these days. The contamination is e.coli which isn’t something you want to mess with. Course, the recall is for fresh beef that has moved through the system, which again, makes me wonder about CIFA & the FDA.

Consumers should avoid eating certain President’s Choice brand steaks, roasts and ground beef products that are being pulled from store shelves because of possible contamination with E. coli, the Canadian Food Inspection Agency says. ( CBC News )

Now I don’t know, but here on the Westcoast, we get a lot of ads for President’s Choice saying how their beef is all Choice Canadian Beef. So how come the recall back east is for meat processed in Colorodo?

What good is it, to try and shop locally, when they lie and mislead you as to where their products actually come from? I mean is the Beef Canadian, shipped to the US plant in Colorodo for butchering, then sent back to the East Coast for sale? Kind of seems a bit stupid if you ask me, and I would more likely believe that it is US Beef, butchered and packaged, then sent up here to be sold.

Maybe back East, where the recall is taking place, has more about it, but why is such a recall, not made National? I really wonder, is CIFA deliberately being forced to downplay these recalls, in order to appease the industry? After all, our Stevie Boy believes that the Industry can better Self Regulate than Government.

Funny how recalls get less attention, and are now always AFTER the food has passed through the system.