Evaluating the Impact of Pre- and Post-harvest Process Controls and Intervention Strategies Used to Reduce Escherichia coli O157:H7

Since the 1992 outbreak associated with Escherichia coli O157:H7 contaminated ground beef, the beef
industry, researchers, and regulatory agencies have invested a significant amount of money and time
trying to prevent E. coli O157:H7 to protect consumers. While the industry has developed and
implemented antimicrobial interventions to be applied at various steps during harvest and
fabrication, it still struggles with E. coli O157:H7 recalls and outbreaks. Due to the number of recalls
and illnesses associated with E. coli O157:H7 over the past couple of years, as well as the increased
concern with non-O157 shiga-toxin producing E. coli serogroups (STECs), it is imperative that a
more intensive and coordinated effort be taken to reduce the public health risks associated with beef
products. Researchers often focus on a single sector, such as harvest, rather than looking at the total
system from pre-harvest, through harvest and to further processing establishments. Multiple
variables (e.g., incoming microbial load, dressing procedures, types of interventions being applied,
processing and sanitation practices) may impact the contamination levels on the finished products.
Therefore, this multi-phase project was designed to evaluate existing pre- and post-harvest process
controls and intervention strategies used to reduce E. coli O157:H7, as well as to evaluate the impact
of changing/modifying pre- and post-harvest process controls and intervention strategies used to
reduce E. coli O157:H7. <P>

Objectives <P>
1. To evaluate existing pre- and post-harvest process controls and intervention strategies used to
reduce E. coli O157:H7. <P>
2. To evaluate the impact of changing/modifying pre- and post-harvest process controls and
intervention strategies used to reduce E. coli O157:H7.