“I would like a burger with E. coli please!” said no one ever. Unfortunately, microbial contamination can occur at any time from farm to fork, so that could be exactly what you get. Processing environments in the meat industry are often at risk for foodborne pathogens as many bacterial strains like Escherichia coliListeria monocytogenes, and Salmonella enterica are capable of forming protective biofilms on a variety of surfaces, including stainless steel.