Government to expand E. coli tests in meat
Monday, September 12, 2011
WASHINGTON (AP) — For years government officials have tested meat for only one strain of E. coli. Now they will test for seven, a move that will hasten recalls of infected meat.
The meat industry has been required for 17 years to test for the common O157:H7 strain of the pathogen. But other strains of E. coli have increasingly been found in food in recent years, and the federal Centers for Disease Control says other strains cause an estimated 110,000 illnesses annually.
Food safety advocates and meat industry representatives briefed on the decision say the meat companies will begin testing for six additional strains of E. coli in beef trimmings — parts of the cow that end up in ground beef — in March and may later expand to ground beef and other meats. The USDA would not comment but is expected to announce the new tests today.
The meat industry immediately opposed the move, saying it is too expensive to do the tests and there isn’t enough benefit.
“USDA will spend millions of dollars testing for these strains instead of using those limited resources toward preventive strategies that are far more effective in ensuring food safety,” said James H. Hodges, executive vice president of the American Meat Institute. A spokeswoman said Hodges had been briefed on the plan.
Food safety lawyer and advocate Bill Marler petitioned USDA to ban the six additional strains two years ago. He said he has seen many clients sickened by the less common strains of E. coli.
“There is no daylight between how a person with E. coli 0157:H7 and a person with the other strains gets sick,” said Marler, who was briefed on the announcement. “People get kidney failure, people die, people have long-term complications. The number the bug has isn’t really relevant.”
E. coli is very common. Hundreds of strains, most harmless, live in the intestines of humans, cows and numerous other animals. But some produce toxins that can cause diarrhea, sometimes severe enough to kill.
The E. coli O157:H7 strain was classified by USDA in 1994 as an “adulterant” — meaning more testing and swifter recalls if it is found — after an outbreak of that strain the year before at Jack in the Box fast-food restaurants that killed four children. But the other strains have increasingly been found in food, including in lettuce and ground beef last year.
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