Drop in E.coli Numbers Underscores Advances in Sampling and Detection, Expert Says

The steep drop in meat contaminated with the potentially deadly E.coli O157:H7 can be attributed to the close working partnership forged between government and food processors in the aftermath of one of the deadliest outbreaks of foodborne illness in the early 1990s, according to one expert.

The U.S. Department of Agriculture announced recently that only 0.17 percent (14 of 8,100) ground beef samples tested in 2004 by federal meat inspectors contained the potentially deadly pathogen. That compares with 0.30 percent in 2003 and 0.78 percent in 2004.

At Auburn University, Dr. Jean Weese, an Alabama Cooperative Extension System food scientist and professor of nutrition and foods, says the steep drop bears testimony to the intricate monitoring and prevention system put in place by the federal government and food processors following a 1993 mass outbreak of E.coli O157:H7, during which hundreds of people were sickened and four children died after eating contaminated meat at Jack in the Box restaurants.

One especially noteworthy change has been the industry-wide adoption of HACCP, an acronym that stands for Hazard Analysis Control Critical Points --- a systematic approach to food safety first developed by the Pillsbury Corporation on behalf of NASA to reduce the risk of foodborne illness on manned spaceflights.

Posted by Jim Langcuster at March 16, 2005 11:43 AM