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On June 4, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS, or the agency) published a Federal Register notice, Expansion of Shiga Toxin-Producing Escherichia coli Testing to Additional Raw Beef Products.
Traditional processing of summer sausage applies lower fermentation pH values (≤4.6) and higher thermal treatments after fermentation to meet U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) performance standards for E. coli O157:H7 lethality (5D process; decimal reduction dose).
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) recently announced plans to plans to significantly expand its routine verification testing for Shiga toxin-producing Escherichia coli (STECs), which includes the six non-O157 strains O26, O45, O103, O111, O121 and O145.
FSIS is expanding its routine verification testing for six non-O157 Shiga toxin-producing Escherichia coli (STEC) to ground beef, bench trim, and other raw ground beef components.
