i used to be a meatpacker at good ol pac n save and we always wore gloves and had to wash our hands between different types of meats and then sanitise them.
i can't speak for the people that came in contact with it before it got to the supermarket though.
i don't wash meat, can't see the point and have never even thought to.
um i dont wash meat but we used to occasionally when i waitressed in restaurants...(yes some very fine dining ones too!!)
look away now....
if people sent meat back cause it wasnt cooked properly the chefs washed sauces etc off it and then threw it in the pan...and re sauced it....very common (altho most admit to it!!!) - I now always cut my meat in half, or rip burgers in half etc if sending it back...that way i get a new one!
I've been inside beef and lamb processing plants, and can definitely vouch for the hygeine standards. As a visitor, we were given a good 20 minute hygiene induction, and everyone in the plant was obsessive about making sure the rules were followed. The gloves Becks mentioned, along with the knives etc, are washed probably 10 times in an 8 hour shift, and everyone and every tool is scrubbed in boiling water and soap before leaving or entering the meat rooms. I could go on, but rest assured, our meat processing plants are VERY hygienic places. (each one has multiple independent MAF inspectors, and the consequences of breaking any rules are very severe).
Hope that puts some minds at ease!
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