Understanding E. coli Recalls

The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) inspects and regulates meat, poultry and processed egg products produced in federally-inspected plants. Food products are recalled for a variety of reasons, including the potential presence of pathogens like E. coli O157:H7, undeclared allergens such as peanuts or soy or physical contaminants like plastic material. More information about the government’s food recall process can be found at: http://www.fsis.usda.gov/Fact_Sheets/FSIS_Food_Recalls/index.asp

Sometimes recalls are issued due to concerns for E. coli O157:H7 contamination. E. coli O157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Although most strains of this bacterium are harmless and live in the intestines of healthy humans and animals, this particular strain produces a powerful toxin and can cause illness. Eating food that has not been cooked sufficiently to kill bacteria such as E. coli O157:H7 can cause severe illness in humans.

Today, the cooperative efforts of all partners in the beef supply chain are continuing to research and develop interventions to implement as a part of a comprehensive safety system from beef production to consumer. America’s beef producers set out to reduce and eventually eliminate E. coli O157:H7 years ago, and today they remain committed to that goal. Collectively, the beef industry invests approximately $350 million toward beef safety research, interventions and testing every year. As a result, the incidence of E. coli O157:H7 in ground beef has declined more than 70 percent between 2000 and 2006, according to USDA.

BeefMyths.org also provides information on beef safety , including information about safe food preparation which is vital in protecting Americans from foodborne illness.