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Subscribe to RSSStarting next year, U.S. meat producers will have to abide by a new “test and hold” rule aimed at curbing outbreaks of foodborne illness caused by dangerous bacteria in certain types of beef, poultry and other meat, officials said Friday.
The regulation, first proposed in April 2011, will require manufacturers of raw ground beef, tenderized beef and other “non-intact” beef and those who make all ready-to-eat products containing meat not only to test for disease-causing pathogens, but also to wait for the results before shipping. It takes effect in 60 days, U.S. Department of Agriculture officials said.
That’s a change in the USDA’s current policy. Now, when the agency’s Food Safety and Inspection Service staff collects samples for testing, companies are asked but not required to hold the meat until the results are known.
That has allowed bacteria -- including certain strains of E. coli, listeria and salmonella -- to contaminate meat, leading to outbreaks of foodborne illness, USDA officials said.
If the new requirement had been in place between 2007 and 2010, it could have prevented 49 of the 251 meat, poultry and processed egg product recalls that occurred during that time, officials said.
Many meat producers already have test-and-hold policies in place, and some industry trade groups, including the American Meat Institute, have supported making it a requirement.
“Consistent with our requests in 2008 and 2009, AMI has long advocated the practice of controlling tested product and not using it before test results are received,” AMI President and chief executive Patrick Boyle said in a statement. “Preventing potentially adulterated meat and poultry products from reaching consumers provides additional public health protection."
Smaller meat producers, including those who specialize in fresh ground beef, worried that the new regulations would force them to hold product too long for test results, sacrificing quality and safety, according to comments posted in response to the proposal.
But FSIS officials said they anticipate that negative test results will be determined within two days.
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As long as they rotate the stock and keep shipments coming, there shouldn't be a disruption in supply to stores. They just need a 2 day window between receiving and shipping. Alot of suppliers are gonna have to build some big ass coolers. They can probably afford it anyway, plus alot less contaminated meat will make it through. Aside from the local butchers, farmers and such who aren't monitored like the big chains are. I've never gotten sick from locally produced food, not as many hands and processing involved I guess. Or luck.
I'm all for it!
2 days older meat = more risk @ market.
How do you figure that. If the meat is bad to begin with,its bad. They are testing for it. REad the article. It says that many meat producers have that in place already and their industry group supports it. Sounds like this is something responsible companies do already anyway.
You may live in a state with lots of beef cattle, but God only knows where that package of hamburger in the case came from, or how old it is.
Consumers really need to get smarter and more demanding.
If implemented during the 4 year period from '07 to '10 then, the rule "could have prevented 49 of the 251 meat, poultry and processed egg product recalls." So the glass is 81% empty, reducing only 19% of our exposure leaving a long way to go.
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Better that than nothing.