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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)