Less than five companies control the beef industry. These proprietors are directly in charge of processing over 80 percent of the country's beef.

 

          The U.S Department of Agriculture enforces the Hazard Analysis and Critical Control Point system. HACCP enables owners to self-regulate meat safety within their factories. This general lack of oversight is not sufficient for the massive amount of beef being produced. 

 

           Self-regulation has proven to lead to, contaminated meat causing cases of salmonella and E. coli O157:H7. For example, 167, 427 pounds (from just one comapny) of beef was recalled just last year, in fear of contamination.