Comment from William Johnson

This is not a difficult rule to decide on. I would want to know how my meat is processed so that I can keep myself and my family and friends safe. Given the prevalence of bacterial contamination of meat products and the level of resistance to antibiotics it is important for the consumer who chooses to cook his/her meat to anything other than "well done", (most of us), to be aware that their purchase has been processed in a way that is highly likely to introduce bacteria into an area that will not reach a temperature likely to kill it. The only reason not to do this is to protect the financial interests of food processors who use a method that puts their customers at risk. Not the best business strategy. The real question for the governing body making this decision is who are they mandated to protect. I suggest that it is the American public. And protecting the American public creates a competitive market that will to a great extent police itself. We the consumer now have a voice and the informed marketplace will decide what the public wants. I honestly do not think the rule goes far enough.The procedure should be banned. Period. I work in a hospital. I see daily the results of infections with resistant super bugs and the daily deaths from our love affair with needless antibiotics and the consequences of the lack of compliance with simple sanitary measures like washing hands. Why tempt fate? I am not looking forward to another massive recall of meat AFTER the deaths of innocent citizens. William H. Johnson MD