DENVER, Colo. – Hamburger disease is the Achilles heel of the beef industry and packers have spent millions trying to combat the bacteria that causes it.
Since 1993, when Escherichia coli O157:H7 became recognized as a major food safety issue, the American beef industry has invested $8.4 million in food safety research.
Finding solutions to the problem has proven elusive because cattle manure has been recognized as a major carrier, said meat scientist Jeff Savell, from Texas A & M University.
Food poisoning caused by E. coli can lead to bloody diarrhea, kidney failure or strokes.
Read Also
Agri-business and farms front and centre for Alberta’s Open Farm Days
Open Farm Days continues to enjoy success in its 14th year running, as Alberta farms and agri-businesses were showcased to increase awareness on how food gets to the dinner plate.
There is no method to kill several strains of E. coli in one shot, Savell told a seminar at the National Cattlemen’s Beef Association convention held here Feb. 2-7.
E. coli is a tricky bug that grows with or without oxygen and can bring someone down with as few as five cells.
“There are also new strains of E. coli appearing that are equally dangerous to human health,” said Savell.
While E. coli has been found in many foods it’s often called hamburger disease because ground meat is the most popular way to eat beef. The bacteria is dispersed throughout the patty from the surface of the meat during the grinding process. Infection can happen if the meat isn’t cooked to at least 160 F (88 C).
“They don’t have to be cremated to be safe but they do have to be cooked,” said Savell.
Testing for E. coli along the food production chain is one of the check points of the Hazard Analysis Critical Control Points system implemented in food production plants in Canada and the United States.
Each plant operates under an individually tailored HACCP plan to prevent potentially harmful contaminants from entering the food system. The food safety inspection service collects samples to ensure the plants are in compliance. Last year, the government closed 20 plants temporarily for food safety violations.
Attack at several points
Food plants take a multi-pronged approach in attempts to kill bacteria along the processing line. In meat plants, most contamination comes when bacteria-laden feces hit the carcasses after the hide is removed. Plants have installed washes with acetic acid, hot water rinses, steam pasteurization and check equipment regularly for cleanliness by taking swabs for lab analysis.
“You need to tackle the contamination as it occurs,” said Savell.
As well, care must be taken during evisceration not to puncture the gastrointestinal tract and spread contamination.
Keeping things clean is more difficult in the fabrication area because there are more people working and as carcasses are broken down and put in boxes, contamination can occur.
However, when 10 million kilograms of hamburger were recalled last year because a lab check detected E. coli infection, groups were alerted to be even more diligent in the grinding areas.
Restaurants are also at great risk. Most employ a number of unsupervised teens who don’t remain at the job long enough to learn proper food safety.
