牛肉刺身需要加熱表面才可出售

Recently the FNN News reported the following:
焼き肉チェーン店の集団食中毒事件を受け、厚生労働省の審議会は、肉だけでなく、生レバーについても、生食の規制対象にするかどうか検討することを決めた。
厚労省は、食中毒事件を受け、生肉を提供する際の新たな衛生基準を検討している。
審議会では、牛のレバ刺しが原因の食中毒が相次いでいるとして、肉だけではなく、生レバーについても、生食の規制対象にするかどうか検討することを決めた。
また牛の生肉について、厚労省は、「トリミング」しても肉についた菌を完全に取り除くことはできないとして、今後、肉の表面を加熱、殺菌したうえで出荷することを義務づける方向で検討していくことになった。
厚労省は10月にも、罰則をともなう新たな衛生基準を作る方針。


(試譯文)
Having noted the mass food poisoning incidents in the grilled meat chain stores, the Council for the Ministry of Health, Labour and Welfare would decide whether making raw food the controlled target, and to examine not only meat but also the raw liver.
As food poisoning cases were noted, the Ministry of Health, Labour and Welfare was examining new hygiene standards for situations when the raw meat was supplied.
In the council, because of the successive food poisoning caused by the sliced raw cow liver, it would decide whether making raw diet the controlled subject, and to examine not only the meat but also the raw liver.
Moreover, the Ministry of Health, Labour and Welfare would review cow meat in the direction where in future it would be obligatory to sell the meat only after its surface was heated and sterilized, assuming that the bacteria that attached to meat could not be completely removed even "Trimming" had been done.
The Ministry of Health, Labour and Welfare had the policy of making new hygiene standards that would come along with penalty regulations in October.


For public hygiene reasons, it is understandable that the Japanese Government would tighten control over the consumption of raw cow meat.