1 daniel engeljohn usda, fsis may 7, 2001 national advisory committee on microbiological criteria...
TRANSCRIPT
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Daniel Engeljohn USDA, FSISMay 7, 2001
National Advisory Committee on Microbiological Criteria for Foods
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Blade Tenderized, Non-Intact Beef and
Escherichia coli O157:H7
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• 1994– FSIS declares E. coli O157:H7 to be an
adulterant in raw ground beef
• 1997– Subcommittee, NACMCF, gives
recommendations for cooking temperatures for intact beef• Subcommittee gives further recommendations
regarding non-intact beef
Background on the Issue
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• 1999– FSIS issues policy on beef products, including
non-intact beef steaks and roasts, contaminated with E. coli O157:H7
– KSU presents findings of research on E. coli O157:H7 in blade tenderized beef steaks
• 2000– FSIS hosts a public meeting to discuss recent
developments regarding beef products contaminated with E. coli O157:H7
Background on the Issue (continued)
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• 2001– FSIS issues proposed rule on ready-to-eat
products, including intact and non-intact beef steaks and roasts
– FSIS seeks guidance from NACMCF regarding E. coli O157:H7 and blade-tenderized, non-intact beef
Background on the Issue (continued)
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• (a) FR Notice: January 19, 1999• Beef Products Contaminated with Escherichia coli
O157:H7
• (a.1) FR Notice: February 11, 2000• Recent Developments Regarding Beef Products
Contaminated with Escherichia coli O157:H7
• (b) KSU dissertation• Escherichia coli O157:H7 Risk Assessment for
Production and Cooking of Blade Tenderized Beef Steaks, 1999
Background Documents
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• (c) NACMCF Subcommittee statement• Recommended cooking temperatures for intact
beef steaks (November 21, 1997)
• (d) Food Code (1999) information• Definition of whole-muscle, intact beef• Cooking procedure for whole-muscle, intact beef• Public Health Reasons: Seared Steak
• (e) Proposed rule on ready-to-eat meat• Performance Standards for the Production of
Processed Meat and Poultry Products; Proposed Rule (February 2001)
Background Documents (continued)
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Question 1:
Is the available information on non-intact products adequate to answer the following questions (questions 2 and 3 below)?
• If not, are there any other reasons to conclude
that the translocation of E. coli O157:H7 that occurs with blade tenderization or similar processes renders traditional cooking (very rare or rare) of these products inadequate to kill the pathogen?
FSIS Questions to NACMCF
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Question 2:
Do non-intact, blade tenderized beef steaks present a greater risk to consumers from E. coli O157:H7 compared to intact beef steaks if prepared similarly to intact beef steaks (very rare or rare)?
• If yes, what should be the scientifically supported cooking process for safe ready-to-eat non-intact blade tenderized beef steaks?
• If yes, should consumer cooking instructions differ
from those for the industry (e.g., retail, institutions)?
• If no, is the cooking process for intact beef steaks (very rare or rare) sufficient for non-intact, blade tenderized beef steaks?
FSIS Questions to NACMCF (continued)
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Question 3: Do non-intact, blade tenderized beef roasts present a greater
risk to consumers from E. coli O157:H7 compared to intact beef roasts if prepared similarly to intact beef roasts (very rare or rare)?
• If yes, what should be the scientifically supported cooking process for safe ready-to-eat non-intact blade tenderized beef roasts?
• If yes, should consumer cooking instructions differ from those for the industry (e.g., retail, institutions)?
• If no, is the cooking process for intact beef roasts (very rare or rare) sufficient for non-intact, blade tenderized
beef roasts?
FSIS Questions to NACMCF (continued)