E. coli Happens, Eradication Acts Notwithstanding

When The New York Times highlighted the tragic results of E. coli O157:H7 in meat in conjunction with the processes used for the production of mass-produced ground beef earlier this month, it raised quite the public outcry about food safety. And while some of the article was dramatized for drama’s sake (Manufacturers use low cost trimmings to make economical products! And fat!), the description of the process and how it can contribute to the spread of the E. coli O157:H7 in meat was fairly accurate.

Back in the day when I had food microbiology, E. coli was an indicator of fecal contamination―rather disgusting, but not life-threatening. The discovery of deadly enterohemorrhagic E. coli in meat in the 90s changed that.

Meat processors need to be vigilant in protecting the public. The dangerous strains of E.coli are a real threat, and sloppy practices, especially those designed to increase profits at the expense of safety, are what should be eradicated. Increased testing can be a helpful step, but ask any safety or quality expert: You can’t test your way out of a problem if your process is flawed. So while no one should object to the proposed "E. coli eradication act"  (which would require all beef-grinding facilities to regularly test product before grinding and again before blending, and that contaminated product be thoroughly cooked or destroyed), they should object to the name. Testing alone will not eradicate E. coli.

   -Lynn A. Kuntz