E.Coli O157: H7 Refresher Course
A high-level executive on the operations side of a major meat-processing business has the right idea concerning the industry’s responsibility to produce products that can’t hurt consumers no matter what is done to them. That is to say no matter how the meat is handled and prepared after sale, it should pose no health hazards. This is most ambitious, but who among us can fail to appreciate the goal? What is perfection after all, if not the desire to do no harm? There was no reason for this executive to spout schemes that often masquerade as ideas, for he was not being interviewed. We were just chatting about nothing in particular. I did mention, however, that recalls seem to be increasing to my amazement given the industry’s diligence and innovation concerning food-safety matters. Anybody who has experienced a bout of painful cramps or worse yet, undergone medical treatment after a food-poisoning diagnosis, does not soon forget the experience. This executive and his wife are among such victims as are the people who became ill after ingesting steak products suspected of E. coli O157:H7 contamination.