E. coli contamination is confirmed in a particular batch of meat, "[the company] can cook that meat and sell it in another product

E. Coli Concern: Tainted Beef Makes Way to Consumers - ABC News:

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Janet Riley, spokeswoman for the American Meat Institute, confirmed that such a government allowance exists, though she noted that such meat can only be released to the public if it is made safe through cooking or some other processing that kills the germs.

With the ongoing repackaging practice from previously contaminated meat and the new E. coli scare, it's understandable that some consumers may be more than a bit wary of the meat that hits their plates.

... some of the meat they eat may have tested positive for E. coli contamination at one time – and been sold to them anyway after processing.

Janet Riley, spokeswoman for the American Meat Institute, confirmed that such a government allowance exists, though she noted that such meat can only be released to the public if it is made safe through cooking or some other processing that kills the germs.

"Companies can divert it into a cooked product, such as a processed product, like cooked taco meat or something else where we have absolutely documented that it has reached the proper temperature," Riley said. "This is allowed under USDA protocol."

Caleb Weaver, press secretary for the USDA, confirmed that these practices are allowed.

"If the establishment finds a positive ground beef sample, they can implement steps to ensure the meat is safe to eat through proper cooking, and [the USDA's Food Safety and Inspection Service] inspection program personnel verify that steps are taken to ensure that the meat is safe," he said. "These steps would include delivering a full lethality treatment to positive product, and verifying, as a critical control point, that this lethality is met. The product is then safe to eat."