Non intact raw beef products contaminated with E. coli O157:H7 or six non O157 STECs are considered which?

• A. Contaminated
• B. Adulterated
• C. Unsafe
• D. Prohibited

Answer: (B)

In meat safety terms, adulteration is the formal status given to a product when it contains a harmful organism or substance that makes it unfit for human consumption or unlawful to sell. Non-intact raw beef contaminated with E. coli O157:H7 or the six non-O157 STECs meets this standard, so the product is considered adulterated. Regulatory authorities specifically designate these pathogens in non-intact beef as adulterants, meaning such contaminated products can’t be sold and may require recalls or detention.

This is more precise than simply calling it contaminated or unsafe. While those terms describe the hazard, adulterated is the enforcement label that triggers regulatory action. Prohibited isn’t the standard term used in the regulation, and labeling it unsafe is accurate in meaning but not the formal designation.