The Real Problem with E' coli O157:H7

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The Real Problem with E. coli O157H7 Meat
Industry Management Conference Chicago, IL
James L. Marsden, Ph.D. Regents Distinguished
Professor Meat Science Kansas State
University March 27 - 29, 2009
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• Why has there been an increase in the
  incidence of E. coli O157H7 in Beef?
• Theories
• Meat industry complacency
• Improvements in testing procedures and reporting
• Climate change more dust in some areas more
  rain and mud in others

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• Why has there been an increase in the
  incidence of E. coli O157H7 in Beef?
• 4. Changes in feeding practices distillers
  grain as an alternative to corn conflicting
  studies about effect on E. coli O157H7 in cattle
• 5. Crackdown on illegal workers by the INS may
  have led to unskilled, inexperienced workers

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• Why has there been an increase in the
  incidence of E. coli O157H7 in Beef?
• 6. Wide use of interventions may have resulted
  in mutations, making the organism more resistant
  to anti-microbial treatments

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• Whatever the reason (s), after several years
  of steady decline, there has been an upward trend
  in the incidence of E. coli O157H7 in beef over
  the past 2 years
• There is a need for the beef industry to
  refocus its efforts on control of E. coli O157H7
• Technologies have emerged that should allow
  for improved control

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• Recent Developments Control of E. coli O157H7
• 1. USDA Approval of Vaccine for Cattle - Epitopix
  LLC
• 2. Research on Post-chill Carcass Decontamination
• 3. Research on Systems for Control of
  Contamination during the Slaughter Process EMS
  Ingersoll Rand
• 4. Research on High Hydrostatic Pressure for
  treatment of Beef Trimmings
• 5. UV/Advanced Oxidation Technologies for
  Sub-primals and Trimmings
• 6. Development of Chemical Anti-microbial
  Treatments for Slaughter and Processing
  Applications

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• USDA Secretary Vilsack approves a new vaccine to
  reduce the prevalence of E. coli O157H7 in beef
  cattle
• Epitopix, LLC, of Willmar, MN Conditional
  License
• Research 86 Reduction in number of animals
  shedding
• Research 98 reduction of E. coli O157 fecal
  concentration.

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• Vaccine will not eliminate E. coli O157H7 in
  cattle
• May reduce the spike in incidence that has been
  observed during summer months
• Allows for better control during slaughter
  process
• Vaccine excellent slaughter and post-slaughter
  control may address the problem

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• Technologies to reduce contamination prior to,
  during and after the slaughter process
• - Washing Live Cattle prior to Slaughter
• - Carcass Pasteurization Technologies Chemical
  and Thermal.
• - Improved Environmental Control during the
  Slaughter Process EMS research Ozone based
  technology
• - Carcass Spacing Technologies to facilitate
  proper cooling and reduce opportunity for
  outgrowth.
• - Post-Chill Pasteurization Technologies UV
  Treatment of chilled carcasses/Irradiation

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• Treatment of Chilled Carcasses
• UV or Ozone/Peroxide based Reactive Oxygen
  Species (ROS)
• Ammonia
• Electron Beam Irradiation (Limited to Surface)

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• Safety Of Non-Intact Beef Products
• Control of pathogen contamination on the surface
  of beef products prior to application of
  technologies that result in translocation of
  bacteria from the surface into muscle.
• Direct Decontamination of Subprimals using UV
  based PHI technology Research Funded by the
  Beef Check-off 2-3 log reduction on inoculated
  beef sub-primals
• Applications for Placement in line with Ross
  Tenderizer
• UV Brine Decontamination Systems

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Ground Beef Safety Technologies for
Decontamination of Beef Trimmings prior to
Grinding UV Tunnel equipped with UV/PHI
cells Combination of UV and Chemical
antimicrobials (i.e. Chemical based
interventionsSanova Process and Peracetic
Acid) High Hydrostatic Pressure
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• Integrated Process
• Vaccine Reduces incidence of E. coli O157H7 in
  cattle
• Washing Live Cattle prior to Slaughter
• 3. Enhanced Slaughter Interventions
• 4. Post-Slaughter Pasteurization
• 5. Technologies to Reduce Surface Contamination
  on Sub-primals prior to Blade Tenderization

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• Integrated Process
• 6. Interventions to Reduce Contamination on Beef
  Trimmings prior to Grinding
• 7. Validated Cooking Procedures in Restaurants
• 8. Consumer Education on Safe Food Handling and
  Cooking

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• Integrated Process
• The net effect of this integrated process is a
  major reduction in risk associated with E. coli
  O157H7 in beef products

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• Whatever the real problem with E. coli O157H7
  is, the best solution is to produce beef
  carcasses that are virtually free of enteric
  contamination This includes E. coli O157H7 and
  Salmonella
• Dairy Analogy the raw material for cheese
  manufacturing is pasteurized milk
• The raw material for grinders, processors and
  purveyors should be pasteurized beef carcasses

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• Related Issue National focus on Salmonella
• PCA Salmonella Outbreak will have repercussions
  for all of the food industry
• Meat and Poultry companies should evaluate the
  risk of Salmonella in their products and take
  steps to implement better controls

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• USDA recently changed a long-standing policy
  on Salmonella in raw poultry by declaring a zero
  tolerance in prepared raw chicken products that
  may appear to be cooked i.e. Chicken Kiev and
  Chicken Cordon Bleu
• This follows a 2008 Salmonella outbreak in MN
  associated with raw, frozen, breaded and
  pre-browned, stuffed chicken entrees

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• The Obama Administration has expressed a
  commitment to improving food safety
• - Appointment of Food Safety Working Group
• Named Margaret A. Hamburg, former New York City
  Health Commissioner to head FDA
• Proposed Legislation that would establish recall
  authority and traceability requirements
• Proposed Legislation that would require increased
  microbiological testing

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QUESTIONS ?