Minnesota Farmers Union

(June 10, 2011) - As we are writing this column, 2,153 people have become ill from an E. coli outbreak that is centered in Germany, 22 have died and approximately 30 percent of the reported patients have contracted hemolytic uremic syndrome (HUS). The species (serotype) of bacteria responsible for this outbreak is E. coli 0104:H4 which is a non-104:H7 STEC (Shiga Toxin producing Escherichia coli).

This identification is important because, in the US, only E. coli 0157:H7, which is responsible for about half of the E. coli-related illnesses, is considered an adulterant when found on meat. At this time, the “Big 6” non-0157 STEC, which are responsible for the other half of the E. coli related illnesses in the US are not considered to be an adulterant when found on meat and thus are allowed to be processed and sold to further processors and consumers.

The serotype found in the German outbreak is unique in several ways. First, the rate of HUS at 30 percent is much higher than found in other E. Coli serotypes where the number of people who contract HUS is between 5 and 10 percent. 

(August 14, 2009) - In response to the principles developed by the White House Food Safety Working Group, the United States Department of Agriculture (USDA) and the Department of Health and Human Services (DHHS) jointly announced on July 31, 2009 that they were taking steps to increase the security of the US food supply (USDA News Release 0359-09).

DHHS announced that its Food and Drug Administration had issued draft guidelines “aimed at minimizing or eliminating contamination of leafy greens, tomatoes, and melons that can cause foodborne illnesses.”

“Agriculture Secretary Vilsack announced that the USDA’s Food Safety Inspection Service (FSIS) is issuing guidelines for inspectors to begin conducting routine sampling of bench trim for E. Coli. Bench trim is pieces left over from steaks and other cuts that are then used to make ground beef.” In this column we will be focusing on the new sampling of bench trim.

(August 7, 2009) - One of several comments that we have run across since we began writing about food safety is that imposing additional requirements on slaughterhouses is unnecessary because the ultimate responsibility belongs to the person cooking the meat.

One person writes, "Just cook it stupid! We're trying to protect people from ignorance...never going to happen no matter how hard producers or government tries."

A blogger responding to that comment says, "Amen. Brother!!! Americans would rather [complain] about everything than take personal responsibility. Leave the patty in the pan until it is 160 degrees, problem solved."

We believe that those preparing food items should engage in safe food handling procedures, including frequent hand washing and the use of separate cutting boards for meat and vegetable products. Certainly it would not hurt for the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) to better communicate the importance of safe food handling in restaurants and at home.