Abstract
Because of the outbreak of Enterohemorrhagic Escherichia coli O111 and O157 in April, 2011, Japanese government decided to set a new standard of meat consumed raw. This standard was established with reference of the Codex Commission guideline for microbiological risk management. Microbiological standard is that Enterobacteriaceae is negative in each 25 samples of 25 g of raw beef. One centimeter below the surface of this raw beef block covered by plastic bag shall be heated at 60°C for 2 min. After heating, sampling shall be done from the part of this beef block without heating.This beef block is cut at the special part of kitchen in restaurants with a knife and on a cutting board only for this purpose.
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