(The views and opinions expressed in this blog are strictly those of the author.)
Over the past several years, interventions for controlling E. coli O157:H7 and other pathogens in beef products have increased in number and effectiveness.
Despite the availability of improved control measures and the fact that sampled lots are held from commerce until negative results are reported, recalls and cases and outbreaks associated with E. coli continue to occur.
Immediately after the 1993 outbreak that resulted in USDA’s E. coli O157:H7 policy, the emphasis of the beef industry was placed on slaughter interventions. Even today, most interventions are applied during the slaughter process.
This approach has been effective and is largely responsible for the improvements in control that are reflected in USDA’s monitoring of E. coli O157:H7 levels in ground beef. In 2011, USDA testing yielded only 9 positives out of 12, 296 samples (0.07%). The level was up in 2012 – 19 positives in 11, 620 samples (0.16%), but still very low. Ten years ago, the incidence was several fold higher – in 2001, there were 59 positives in 7010 samples (0.84%). In 2002, USDA reported 55 positives in 7025 samples (0.78%).
So the beef industry has brought the fight against E. coli into the red zone. The challenge now is to eliminate the problem all together.
I submit that the solution will require additional interventions which must be strategically applied downstream in the process. Here are three possible strategic interventions that I believe would contribute greatly to the solution:
In the end, additional technologies may be required to completely eliminate E. coli O157:H7 in ground beef and other processed beef products. However, the combination of effective slaughter interventions and the three additional steps outlined above would bring the industry to the next level.
7/15/2013