posted on 2009-11-28 by JPerez
Following the latest E.coli O157:H7 outbreak -- the 18th in the past three years, U.S. Rep. George Miller, chairman of the House Education and Labor Committee, has requested an investigation into how foods are approved as safe for the U.S. school meal programs, and consumer advocates are pressing for improved standards for testing meat for pathogens.

Ground beef produced by Fairbank Farm in Ashville, New York, was blamed for the outbreak in New York that caused at least two deaths and sickened about 20 people in New England states late last month. Fairbank Farms recalled about 546,000 pounds of fresh ground beef that had been distributed to eight states.


While E.coli (short for Escherichia coli) can infect many different types of meat products, as well as water and unprocessed milk, ground beef used in hamburgers is especially susceptible to the bacteria. Part of the problem stems from the way beef is processed.

E.coli enters the marketplace during the slaughtering process. Beef cattle may be carrying the E. coli germ in their intestines and if the infected intestinal "pre-excrement" or manure comes in contact with the meat during the slaughtering process, the tainted meat is sent to processors that believe they are receiving USDA inspected and certified meat.

Continue to source...