Executive Summary

Public concerns over the wholesomeness of the food supply have increased greatly in recent history. These concerns have resulted in increased efforts by the industry to improve the microbiological status of beef products, and by regulatory authorities to implement new requirements and procedures in meat inspection. Another outcome of these concerns and efforts is an increased emphasis on testing products for pathogens (e.g., Escherichia coli O157:H7 in raw beef) as a means of assuring consumer safety. The emphasis on product testing has been the subject of debate in the scientific community. Microbiological testing is an area where a large amount of scientific research has been conducted, yet there is increasing confusion among regulators, industry and the public concerning what can and cannot be accomplished with testing. In January, the American Meat Science Association convened a group of 35 scientists to address the role of microbiological testing in beef food safety programs. The primary achievement of this group was the development of eight consensus points focusing on the effective use of sampling and testing to support a food safety program. The group agreed that:

1. The main purpose of microbiological testing of foods is to validate and verify process control measures in the context of a properly implemented HACCP system.
2. Effective microbiological testing programs are based on sound Food Safety Objectives with definable microbiological performance criteria.
3. Pathogen testing at any stage will not assure food safety.
4. Foodborne pathogens will not be detected consistently when they are not randomly distributed and/or occur at a low incidence.
5. Pathogens or other microorganisms at a low incidence cannot be used to assess process control.
6. Testing for appropriate non-pathogenic organisms will allow validation and verification of process control systems designed to improve food safety.
7. Declaration of a foodborne pathogen as an adulterant in raw products (e.g. E. coli O157:H7 in beef)
   · discourages testing for that pathogen,
   · leads to a false sense of security among consumers,
   · discourages evaluation of potential control measures, and
   · encourages the inappropriate use of microbiological testing.
8. Microbiological testing of foods in production is important, but is only a part of the overall strategy for controlling food safety. Education concerning proper handling and cooking is essential.

A detailed rationale for these consensus points follows in the next section. During the course of the meeting, the scientists worked in focus groups to address specific areas of interest. Reports from each of the following groups are included as Appendices to this report.

Sampling and Testing Ground Beef For E. coli O157:H7

Science-Based Applications of Microbiological Testing (Sampling and Analyses) to Fabrication and Trimmings

Harvest to Carcass

Role of Microbiological Testing With Regard to Sanitation of Beef Plants