10/29/2009 9:28:00 AM E.coli run amuck Options for controlling the deadly bacteria
The attention has been taken off the beef industry’s animal handling practices and turned on to its food handling practices with recent headlines about the tragedies of E.coli.
By Codi Vallery-Mills
News outlets have been buzzing about ground hamburger and E. coli since the New York Times published its investigative piece earlier this month about Stephanie Smith, a young dance instructor who became paralyzed from eating a single hamburger contaminated with E. coli.
Plagued by bad press and bad practices by some, the beef industry is searching for answers on how to assure safe meat for U.S. consumers.
One option may lay with New York Senator Kirsten Gillibrand who serves on the Senate Agriculture Committee. Recently she introduced legislation to mandate greater E. coli inspections of ground beef and improve the accessibility of recall information.
The E. coli Eradication Act would require all plants that process ground beef to test beef products before they are ground into the finished product. The bill will also include "appropriate penalties" for companies that do not implement mandated testing mechanisms.
"In America, in 2009, it is unconscionable that food is still going straight to our kitchens, school cafeterias, and restaurants without being properly tested to ensure its safety," Gillibrand told news sources.
"It's spreading too many diseases and costing too many lives. We need to do a better job of catching contaminated food before it ever comes close to a kitchen table. My plan addressed the gaps in the inspection process and improves recalls and public education, so parents have access to the information to keep their families safe," added Gillibrand.
Another option is the use of low dose electron beam irradiation to kill E. coli bacteria. The American Meat Institute has been urging the USDA to make irradiation part of its meat processing platform for several years now, even though it was approved for use in meat in 1997 it has not become a mainstream processing aid to date.
There are a few food companies that have found success with irradiated beef as the process is said to have no affect on flavor, appearance or nutritional quality. Dairy Queen is using irradiated ground beef for their burgers and Omaha Steaks and Schwan's offer irradiated ground beef in their home delivery businesses.
Irradiation is an ionizing radiation that interferes with bacterial genetics so that most bacteria no longer survive or multiply. It is a cold process that gives off little heat; foods can be irradiated within their packaging and still remain protected against contamination until opened by users.
The Food and Drug Administration does say some bacteria can withstand irradiation so consumers will need to continue to have safe food handling practices - keeping meat products refrigerated and cooked properly.
Editor's Note: These are just two options available in dealing with E. coli. Most likely there will be lots more on this issue in the near future as the beef industry tries to thwart E.coli's presence in the food chain.
