In recent years, we have made tremendous strides reducing the prevalence of E. coli O157:H7 in our meat supply. Perhaps emboldened by the success of recent policy initiatives directed towards the reduction of Shiga toxin-producing Escherichia coli (STECs), and industry’s response, FSIS is now shifting its sights to Salmonella control.
FSIS estimates that, each year, food contaminated with Salmonella causes approximately 1.3 million illnesses and 400 to 500 deaths. Although only a small fraction of these illnesses are caused by the consumption of undercooked beef, poultry and pork, FSIS has nevertheless publicly committed to reducing these numbers to the greatest extent possible.