Notes
Slide Show
Outline
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“Have we turned the corner on E. coli “
A secondary processors  view
  • Lynn Delmore, Ph.D.
  • golden state foods
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Objective
  • Minimize the incidence rate of E. coli O157:H7 in ground beef products
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Introduction
  • USDA has historically recognized  E. coli O157:H7 as an adulterant in Ground Beef
  • No innovative interventions have been available to secondary processors
  • Limited by FSIS regulations on water retention and additive vs. processing aid interpretations
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Intervention Strategies
  • Current
    • Ensure in-house processes
    • Maintain the cold chain
    • Supplier Partnering



  • Future
    • Antimicrobial treatments?
    • Irradiation?
    • Other??
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Food Safety/Quality Programs
  • HACCP
  • Good Manufacturing Practices (GMP’s)
  • Standard Operating Procedures
    • Sanitation
    • Process
  • Training
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Supplier Partnering
  • Specifications
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Results
  • Indicator organisms


  • E. coli O157:H7


  • Micro Testing methodologies
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Summary
  •  E. coli O157:H7 continues to be the organism of concern
  •  Prevention upstream is necessary
  •  Kill step is downstream
  • Better tools for control are needed at the processor level
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Thank You!