I think the problem with the bacteria more had to do with the mechanized brining machines that are like a Jaccard and inject a solution into the meat. Traveling along a belt the meat is exposed to liquids and possible contamination. A factory not following proper procedures is the main danger.
And if I recall the article there was a very small incidence of illness. It is much more common with ground meat.
Proper cleaning and handling is what's important.
So get one Ed
Actually, I just ordered one from Amazon. I guess I look at things like this from a different perspective than most. I figure that if I can last 23 years in the Marine Corps and was blown up, shot, and stabbed, that I probably am going to be hit by a car crossing the street (if I could walk) and die. I know that this is very cynical, but I wonder how my Mom survived for 88 years and how I made it to 70 with all of the visible and invisible ills that are in front of me. Every week, you will find something in the news that's bad for you. After a while, it looks like the odds are stacked against you. Eggs and cholesterol. I love eggs, take cholesterol pills to drop it to 163, and I am still going to have eggs. Eggs over easy, eggs bennedict, eggs scrambled, poached, and boiled. I guess that you can take this as far as you like.
I do not think that using a Jaccard meat tenderizer presents any additional risk than anything else in life. I think that you are more at risk trying to cross the street in San Antonio.
But, everyone is entitled to their opinion. So am I.
Ed