Information as a Weapon
by Bryan Salvage and Ken Krizner
As processors await USDA's Hazard Analysis and Critical Control Point proposal and deal with the department's E. coli 0157:H7 ground beef testing program, they are receiving information from industry organizations on food safety.
Recently, the National Live Stock and Meat Board and AMI held conferences to help processors deal with one of the most pressing problems they face.
HACCP is a critical point
A National Live Stock and Meat Board task force calls for new research to pinpoint E. coli 0157:H7 reservoirs; the development of pathogen reduction and intervention technologies; government approval of antimicrobial carcass rinses; and research into the role irradiation could play in beef safety.
Specific recommendations made by the task force are:
Pre-Harvest: Determine the host-pathogen relationship between bovines and E. coli 0157:H7; identify non-bovine reservoirs that contribute to the prevalence of contamination maintenance; standardize sampling and detection methods; and encourage the development of rapid testing for pathogens.
Beef Carcass Conversion Process: Develop and implement HACCP programs for all carcass and non-carcass beef products, including standardized techniques for use in monitoring the effectiveness of critical control points.
Beef Carcass Break-Up and Trim: All beef fabrication plants should have HACCP programs and receive incoming products from suppliers using HACCP.
The identification of critical control points that address common source contamination and control is important.
Ground Beef Processing: Encourage ground beef processors and their suppliers to adopt HACCP; conduct research to develop pathogen reduction and intervention systems; and establish microbial guidelines to evaluate effectiveness of HACCP and its critical control points.
Foodservice: Such establishments should require their suppliers to implement HACCP, and their employees should receive HACCP and other food safety training. Pathogen reduction steps other than cooking must be developed and implemented, and manufacturers of cooking equipment must conduct pathogen reduction studies.
Retail: Research is needed to develop pathogen intervention systems, and retailers must train and certify meat department workers and educate consumers about cooking and hygiene.
Public Health and Consumer Education: A national library is needed to report on multi-state outbreaks, and standardized systems should be developed to make possible comparisons from different laboratories.
Intervention Strategies: Scientific research is needed to fill the information void on pathogen intervention systems throughout the meat chain. Government approval and further research is needed to optimize irradiation.
Regulatory Opportunities and Challenges: Begin a complete reorientation program for meat inspectors and plant personnel, moving toward a HACCP-based system.
The task force estimates that $4.5 million will be needed annually for the next three to five years to accomplish the recommendations.
Learning to live with sampling
Meat, retail and foodservice executives were briefed on USDA's ground beef sampling program during an AMI Foundation conference. Here is some of what was said during the conference:
"Our ground beef testing is intended as an example and stimulus for companies to pursue their own preventive measures. The real solution lies in the systematic adoption of preventive controls by industry to reduce the likelihood of contamination."-Margaret Glavin, FSIS associate administrator
"If a processor finds a contaminated lot of meat by voluntary testing, we will treat it as a recall. We'll look at your records, give you advice and take it on a case-by-case basis. But we expect you to contact USDA."-Ann Marie McNamara, FSIS microbiology division director
"One study says there are eight E. coli 0157:H7 diagnoses in every 1,000 people; another says five diagnoses in every 100,000 people. A lack of reliable statistics makes it difficult to deal with this pathogen from a public health perspective."-Glenn Morris, FSIS health affairs staff director
"We need to convince opinion makers that irradiation can deal effectively [with E. coli 0157:H7]. Credible scientists oppose irradiation and let their feelings be known. We need to do the same thing."-Ralph Gianella, University of Cincinnati College of Medicine
"Sanitize as frequently as possible, make sure there is no build-up on the equipment, and make sure your employees have good sanitation. Put a log in every plant and write down when you sanitize. It's 'Sanitation 101.' "-Dennis Johnson, attorney
"If you get a positive [test] sample: Contact your customers and tell them what happened, inform your workers, and tell the media. The media represents the consuming public. Do not stay under your desk."-Sara Clarke, AMI vice president of policy development and public affairs