031158 KS Producers Make Progress Against E. Coli

Dodge City, KS (Dodge City Globe) - Since the first major E. coli 0157:H7 outbreak 10 years ago, Kansas beef producer's checkoff dollars have helped fund a series of research programs designed to improve beef safety. USDA's Food Safety and Inspection Service recently released data showing a drop in the number of E. coli 0157:H7 positive samples in ground beef collected to date in 2003 compared with past years. In addition, an April 2002 report from the Centers for Disease Control and Prevention showed a 21% reduction in foodborne illnesses from major foodborne pathogens, including E. coli, over the past six years.

Much of the work to date has focused on developing and implementing aggressive pathogen interventions that improve beef safety at the harvest and processing levels. Checkoff-developed safety interventions being used today are proven to reduce pathogens by 99.99%. However, the beef industry wants to take that success even further. Now, research done at the start of the beef production chain is aimed at adding another layer of safety assurance.

John Donley, Coordinator of Industry Relations with the Kansas Beef Council pointed to a recent checkoff-funded study to evaluate three E. coli 0157:H7 interventions - a direct-fed microbial, a antimicrobial feed additive and a vaccine. All three recently were evaluated in a trial at Colorado State University, and all three demonstrated reductions in E. coli 0157:H7 prevalence.

"This research shows some of the most dramatic pre-harvest reductions of E. coli 0157:H7 to date and supports building multiple interventions against this pathogen," says Donley. "Continuing research such as this is critical if the industry is to eventually eliminate E. coli from the beef chain."

Donley added that despite all the efforts made by the beef industry to reduce E. coli, it is still important for consumers to handle food safely to prevent any type of foodborne illness. Fresh beef should only be purchased if it is bright red in color, and should be refrigerated or frozen immediately upon arriving home. Ground beef patties should always be cooked to an internal temperature of 160 degrees Fahrenheit. An instant-read thermometer inserted horizontally into the burger is the best method of determining doneness of burgers.

"Multiple steps are being taken from the ranch to the kitchen to assure that consumers can continue to feel confident about the safety of beef," says Donley.

RETURN TO HOME PAGE

E-mail: sflanagan@sprintmail.com