Food Safety                                 ...

Food Safety                                                                                

FSIS Congratulates Industry On Safety Of U.S. Meat, E. Coli O157:H7 Reduction

Richard A. Raymond, M.D. and Barbara J. Masters, D.V.M. of the USDA Food Safety And Inspection Service (FSIS) wrote to National Meat Association members last week congratulating them on their “continued commitment to food safety and to HACCP.  We all should be proud that HACCP has been credited by the Centers for Disease Control and Prevention (CDC) for dramatic reductions in illnesses from E. coli O157:H7, Listeria monocytogenes and other bacteria. 

“We especially congratulate your industry for your incredible efforts relative to reducing E. coli O157:H7.  As you well know, after FSIS’ comprehensive risk assessment on E. coli O157:H7 was completed, all beef slaughter and processing establishments were required to reassess their HACCP plans.  The hard work of both industry and FSIS is reflected in the improvements we have seen; the U.S. is now below the ‘Healthy People’ 2010 goal of illnesses from E. coli O157:H7 of 1 case per 100,000 persons.”

Food Safety                                                                                

FSIS Congratulates Industry On Safety Of U.S. Meat, E. Coli O157:H7 Reduction

Richard A. Raymond, M.D. and Barbara J. Masters, D.V.M. of the USDA Food Safety And Inspection Service (FSIS) wrote to National Meat Association members last week congratulating them on their “continued commitment to food safety and to HACCP.  We all should be proud that HACCP has been credited by the Centers for Disease Control and Prevention (CDC) for dramatic reductions in illnesses from E. coli O157:H7, Listeria monocytogenes and other bacteria. 

“We especially congratulate your industry for your incredible efforts relative to reducing E. coli O157:H7.  As you well know, after FSIS’ comprehensive risk assessment on E. coli O157:H7 was completed, all beef slaughter and processing establishments were required to reassess their HACCP plans.  The hard work of both industry and FSIS is reflected in the improvements we have seen; the U.S. is now below the ‘Healthy People’ 2010 goal of illnesses from E. coli O157:H7 of 1 case per 100,000 persons.”