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Organization working to reduce instances of E. coliBy Kylene Orebaugh From farm to fork. This term has become recently popular when talking about the production process involved in animal agriculture. In the beef industry, food safety is of particular importance. One particular pathogen, E. coli 0157:H7, often throws a wrench in the whole process--deeming recalls and alerts. There are steps producers can take to help decrease the instance of E. coli on their end of the chain, and one such organization is making the process a lot simpler--the Beef Industry Food Safety Council or BIFSCo. What is E. coli 0157:H7? E. coli is a bacteria that can be found throughout the livestock environment and the production chain (both pre- and post-harvest), so there are many opportunities for pathogens to invade the animal or product. The pathogen is found in many species, from wildlife to dogs, poultry, houseflies, young beef calves, older beef cows, dairy cows and calves. It has also been detected on the hides of cattle coming from the feedlot into the packinghouse. Its adaptations for survival are numerous, and include: --Viability in many different environments; --Viability for months at a time in feces and soil; --Survival and replication in both standing and free-flowing water; --Survival and replication in aerobic and anaerobic environments; --Response and adaptation to changes in environmental chemicals, pH and temperatures in unusual ways. BIFSCo has a lot of information on its website regarding E. coli. For more information visit www.bifsco.org.
Control measures In the last few decades, segments of the industry have come together to find solutions for reducing the prevalence of E. coli in the beef production chain. BIFSCo has brought together representatives from all segments of the industry to develop and implement science-based strategies to reduce this and other pathogens, Mandy Carr, executive director, beef safety research, National Cattlemen's Beef Association, said. BIFSCo includes producers, feeders, processors, retailers, and food service operators. Carr said other groups also work in beef safety with BIFSCo, including agencies where intervention technologies are under review. "BIFSCo brings together representatives from all segments of the industry to develop and implement science-based strategies to reduce this and other pathogens," Carr said. "This group meets each year to evaluate the latest research at the Beef Industry Safety Summit and to work together to share other industry gathered data in a non-competitive nature to improve the safety of beef." For a successful industry-wide approach, food safety commitment is priority number one. "Safety is a commitment by the whole industry," Carr said. "Initially, interventions were targeted at the processing level as the majority of cattle raised were harvested at less than 35 facilities. Thus, the biggest impact could be made at that sector of the chain." But all pieces of the chain are important. Cooperation is imperative, and BIFSCo works with beef producers, university and government scientists, trade representatives and industry leaders. BIFSCo has helped implement and provide education on technological innovations that continue to advance the safety of beef. "BIFSCo strives for this cooperation and it is seen in the participation and work that occurs with this group and at the Beef Industry Safety Summit," Carr said. BIFSCo Chairman J.O. Reagan said in a recent statement, the work of the organization has helped the industry improve its food safety practices. "Through the Beef Industry Food Safety Council, we researched and developed interventions that have been implemented as part of a comprehensive safety system from production to consumer," Reagan said. "The use of the system led to a decrease in E. coli incidence. We continuously work to get ahead of this complex pathogen."
Management can decrease E. coli incidences Best management practices have been developed to help ensure the safety of the beef supply. According to www.bifsco.org/uDocs/e_colisolutions_preharvest.pdf, basic husbandry can help control the spread of E. coli bacteria on the farm, ranch or feedlot. Principle-based animal husbandry practices should be part of every producer's production scheme. These practices include: Clean water, clean feed, drained and maintained environments and relative freedom from biting insects and pests. Meat packers also have a number of methods they use in-house to help eliminate E. coli. They include: --Spot carcass decontamination; --Chemical decontamination; --Thermal decontamination; --Irradiation of case-ready product; --And other technologies, including ionizing radiation, hydrostatic pressure, electric fields, pulsed light, sonication and microwaves. These technologies are all part of the nearly $400 million beef packers have spent to help control E. coli, according to the NCBA. Another $250 million was spent to improve the plants themselves.
Interventions Most all sectors continue to use the current interventions suggested by BIFSCo, as well as implement new validated technologies when they are available, Carr said. "Resources are also directed at points back up the chain (pre-harvest) and through retail and foodservice," she said. "It is the commitment of the industry, not just one sector, to do their part to produce safe beef." New intervention technologies include: --Several vaccines; --Sodium chlorate; --Neomycin; --Bacteriopahges. "New compounds for hide or carcass washes have also been developed," Carr said. "Better microbial sampling and testing methods help the industry find these pathogens in beef samples, if in fact they are present." There are both pre- and post-harvest technologies that have been validated, and one has conditionally been licensed. "Many other technologies are in the approval pipeline. The respective government agencies dictate the timeline for approval," Carr said. "We are anxious to have additional pre-harvest technologies available to add to the multi-hurdle approach that the industry has taken to improving beef safety."
Research Beef Checkoff-funded research is an essential step for understanding problems facing the beef industry as far as food safety is concerned. "The producers have continually committed a portion of these funds to safety research (between $1.5 and $2 million per year since safety research started in 1993)," Carr said. "The research is conducted at universities and private laboratories across the U.S. As a whole beef industry, over $350 million is invested in safety each year." At the 2008 Beef Industry Safety Summit in Dallas, March 5 to 7, BIFSCo reported on its research. The following items were highlighted: --Cattle diets and pathogens. K-State researchers are evaluating whether or not ration components may have some association with the prevalence of foodborne pathogens. --Residue monitoring. U.S. Department of Agriculture-Agriculture Research Service efforts are focusing on improving screening methods to meet industry needs as well as being cost effective. --Pre-harvest pathogen prevalence. Researchers at the U.S. Meat Animal Research Center in cooperation with the ARS have been working to control pathogens in the beef supply by improving testing in the processing facilities. They are working with both Salmonella and E. coli. --Post-harvest pathogen prevalence. Texas Tech researchers are working to address beef safety interventions, carcass sampling protocols and pre-harvest intervention practices. --Multiple drug resistant pathogens. Food and Feed Safety Research Unit, ARS, researchers are examining pathogens that are resistant to a multitude of drugs. --Pre-harvest management practices. University of Nebraska professors are looking at the effect of dietary components and other management practices influence on food safety. --Cattle vaccine. West Texas A&M researchers are evaluating the potential of several vaccines for control of E. coli. More information about the Beef Industry Safety Summit's announcements and findings can be found at www.bifsco.org/uDocs/2008safetysummitexecutivesummary.pdf. No matter the place in the production chain a producer fits into, the more aware they are of the harmful pathogens out there and steps that can be taken to help eliminate the harmful pathogen E. coli, the better. Kylene Orebaugh can be reached by phone at 620-227-1804 or by e-mail at kscott@hpj.com. 8/11/08 Date: 8/7/08 Advertisement
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