A risk assessment model for Escherichia coli O157:H7 in ground beef and beef cuts in Canada: Evaluating the effects of interventions

► Model developed to evaluate various interventions using systematic review results. ► Single pre-harvest and processing interventions reduced risks from 30.9% to 96.5%. ► Intervention combinations were most effective with up to 99.9% reductions. ► Ground beef risks were 2-3 orders of magnitude greater than beef cut risks. ► Tenderization increases risks from consuming beef cuts.