CHICAGO—Meatingplace reported that, at a one-day seminar on E. coli O157:H7 prevention presented by the North American Meat Processors Association, Daniel Engeljohn, deputy assistant administrator for USDA’s Food Safety and Inspection Service (FSIS), said Salmonella accounted for the majority of foodborne illnesses in 2009.
Of the estimated 286,040 cases of human illness associated with meat, poultry and egg products 272,522 were caused by Salmonella; 12,240 cases were caused by E. coli O157:H7; and 1,178 cases of Liseteria. He said FSIS wants to establish new pathogen reduction standards for Salmonella and Campylobacter in broiler and turkey carcasses by the end of this year.
