Retailers, like consumers, expect the meat they buy to be free of pathogens, and most of it is. But when an outbreak occurs, the ramifications are far-reaching and can linger — at the store and elsewhere. All agree that the sooner a pathogen's source is located, the better for all concerned, but current procedures often get stalled midway. The retailer that has sourced the contaminated meat has its name in the news. Then the “further processor,” which ground the beef and packaged it, is ...

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