Exposure to certain strains of E. coli in food can cause serious and – in some cases – fatal injury. Thankfully, Buffalo has avoided any widespread E. coli outbreak in recent years. For the past seventeen years, the meat industry has been required to test their products for only one strain of E. coli.
There are hundreds of strains of E. coli. While most of these strains are harmless, the one tested for in meat is not the only strain dangerous to humans. Other strains that pose a danger have been increasingly found in food over the past several years. According to the Centers for Disease Control, these other strains cause approximately 110,000 illnesses each year.
Based on these findings the United States Department of Agriculture has decided that the meat industry must begin testing beef trimmings for six other strains of E. coli beginning in March of 2012. This additional testing may eventually be expanded to include other meat products.
The meat industry is overseen by the U.S.D.A., while most other food products in the U.S. are overseen by the Federal Drug Administration. The FDA does not distinguish between different strains when investigating E. coli outbreaks.
It is anticipated that this additional testing will reduce the number of injuries and deaths associated with contaminated food.
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