Last month, Dr. Richard Raymond, Under Secretary for USDA Food Safety, announced that the USDA has been tightening its safety efforts when it comes to protecting our food supply from E. coli 0157. This statement comes at no surprise in the wake of recent recalls, which have risen steadily over the last two years. According to The USDA Food Safety and Inspection Service (FSIS), there were five cases of E. coli 0157 recalls in 2005 and eight cases in 2006. So far this year there have already been 15.

E. coli 0157 is one of hundreds of strains of the bacterium Escherichia coli. Though most of the strains of this bacterium are harmless and live naturally in the intestines of humans and animals helping with digestion, this particular strain produces toxins that can damage the lining of the human intestine and cause serious illness. Exposure can be life threatening in children and in people with weak immune systems.

The reality is that E. coli 0157 is actually very common in our environment, and exists in the intestines of many animals, such as sheep, cattle, horses and goats, without causing them any harm. The possibility for human contact with E. coli 0157 exists once an animal “sheds” the organism through its feces.

If we eat, drink or touch anything that has been in contact with cattle, there is the potential to consume E. coli 0157. Eating contaminated uncooked meats, unpasteurized milk or produce that may have been cross-contaminated are all ways to contract the bacteria. Consumers may unintentionally consume E. coli 0157 in ground beef that has not been cooked to 160 degrees F.

Protecting the consumer from contamination is the number one priority of beef producers, and over the past decade, the beef industry has invested more than $25 million in beef safety research. They also invest about $400 million every year in testing, interventions and research. Unfortunately, even with stricter safety standards and better research, E. coli 0157 is difficult to control because it survives and adapts in many different environments, and is especially resilient.

Clearly, when beef is recalled due to E. coli 0157 contamination, it impacts consumer confidence. According to The Beef Industry Food Safety Council, boneless beef prices decline an average of 2 to 2.5% in the five days following a recall. Over the last 10 years, the council estimates that E. coli 0157 has cost the industry more than $1.9 billion dollars in lost demand, impact on boneless beef prices, recall costs and industry research.

The incidence of E. coli 0157 had declined by more than 80% between 2000 and 2005, but in June of this year, FSIS identified an increased number of E. coli 0157 positive tests in beef, as well as a larger number of recalls caused by the pathogen than in recent years. Immediately, the FSIS made some changes. They increased the number of tests of ground beef for E. coli 0157 by more than 75% in July and began planning for a new follow-up testing program. They also pushed up some initiatives scheduled for 2008 – like reviewing suppliers and processors based on a new checklist.

Other key initiatives include testing and analyzing trim intended for ground beef earlier in the production chain, requiring that the beef industry verify control of E. coli 0157 during slaughter and processing, testing more imported and domestic ground beef components, using a broader, more complete range of evidence to speed up recalls, targeting routine testing at slaughter and grinding facilities, working with federal and public health partners, and working with small raw beef processors.

The FSIS hopes that by making these changes, they will be able to ensure that, together with suppliers and processors, they will be able to identify an emerging problem as early as possible and prevent contaminated product from entering the marketplace.

“We have successfully developed and implemented a number of interventions that are effective in reducing E. coli O157:H7, but we know we have more work to do. The interventions that are currently approved for use take place at the processing level, and we need to have interventions that we can use at the farm or ranch to reduce E. coli O157:H7. There are a number of promising technologies that are currently under investigation for use,” says Dr. Mandy Carr, Executive Director of Beef Safety Research at the National Cattlemen's Beef Association.

Meanwhile, says Carr, it is crucial that retailers communicate tips for preventing foodborne illness in this area.