Fate of Escherichia coli O157:H7 in Meat

摘要: In the United States, Center for Disease Control and Prevention (CDC) estimates that number of foodborne illnesses annually is approximately 76 million cases, resulting in 325,000 hospitalizations 5,000 deaths. Of those, almost 14 cases illness, 60,854 hospitalizations, 1,800 deaths are caused by known pathogens (Mead et al., 1999). The cost human medical expenses, productivity losses associated with six most dominant pathogenic bacteria has been estimated to be between $2.9 $6.7 billion dollars per year (Buzby 1996). For decades meat industry center some costly outbreaks world history. Escherichia coli O157:H7 a major concern increasing concerns development new processing techniques. E. food since 1982, but O157 naturally found intestinal tract cattle feces (Rodriquez & McLandsborough, 2001). A cascade effect can seen during slaughter production process. transferred hide. on hide carcasses de-hiding process from carcass knives saws become vector transfer onto other cuts meat. contaminated then ground added animal’s This possible events lead massive amounts products O157:H7. Hazard Analysis Critical Points (HACCP) system quality programs have established reduce risk contamination manufacturing According Food Safety Inspection Service (FSIS) 2007, was linked 21 recalls