If a meat processor were to spend $16 million a year on vaccines for its cattle to prevent bacterial contamination, but a recall still takes place due to contamination further down the line, is the earlier pre-harvest investment worth it?
The USDA has awarded a research grant to the University of Nebraska-Lincoln to help reduce the occurrence and public health risks from Shiga toxin-producing E. coli along the entire beef production pathway.
The North American Meat Processors Association (NAMP) has announced the first of two Campylobacter workshops in 2012 on March 6 - 8, at Auburn University.
The beef industry has been focused on dealing with E. coli O157:H7 since the 1993 Jack in the Box outbreak. Researchers at the U.S. Meat Animal Research Center (USMARC) have been conducting studies since then to help the industry reduce the risk of this pathogen ending up in beef products.
Tyson Fresh Meats Inc., a Dakota City, Neb. establishment, is recalling approximately 40,948 pounds of ground beef products that may be contaminated with E. coli O157:H7.
Current antimicrobial compounds used by meat industry to destroy E. coli O157:H7 are effective against non-O157 STEC, according to an AMIF-funded study conducted by researchers at the Agricultural Research Service’s Meat Animal Research Center.
The North American Meat Processors Association announced a new webinar on all aspects of FSIS E. coli policy, including the “big 6” non-O157 STECS, E. coli O157:H7, and the pending HACCP validation guidance document on Nov. 15 at 2 pm EST.
The American Meat Institute joined seven other industry associations in requesting an extension of the comment period regarding the Food Safety and Inspection Service’s (FSIS) recent Federal Register publication, Shiga Toxin-Producing Escherichia coli in Certain Raw Beef Products, which declares that six non-O157 strains will be treated as adulterants when found in certain beef products.
