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Chapter 7 : USDA, HACCP, and O157:H7

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USDA, HACCP, and O157:H7, Page 1 of 2

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Abstract:

A disease outbreak began in Colorado in mid-June 1997, with a small cluster of unusual illnesses. Frozen meat patties produced by Hudson Foods were responsible for the outbreak. Colorado advised U.S. department of agriculture (USDA) of the link between its O157:H7 outbreak and the Hudson Foods frozen patties. USDA sent a team of investigators to Hudson’s meat grinding plant to figure out how the patties had become contaminated and to establish how much meat should be recalled. For a hazard analysis and critical control points (HACCP) program to be effective, it must be well conceived, well executed, and well maintained. Although most of the comments supported USDA’s HACCP concept, some of the other ideas contained in the 1995 proposal encountered serious opposition. The meat industry was unhappy about the mandated carcass chilling provisions, the antimicrobial treatment requirements, and the pathogen reduction targets--including the need to test daily for the presence of . ConAgra’s own testing of its beef trimmings produced 34 positive results for E. coli O157:H7 but these results were not reported to USDA, and the company made no adjustments to its procedures or to its HACCP program to prevent future occurrences. Unlike the seafood industry, which supported strongly FDA’s introduction of HACCP-based regulations in 1995, members of the meat industry, with a few exceptions, never fully embraced USDA’s HACCP program.

Citation: Entis P. 2007. USDA, HACCP, and O157:H7, p 111-131. In Food Safety. ASM Press, Washington, DC. doi: 10.1128/9781555816186.ch7

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Food Safety Regulations
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Food Safety Agencies
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Meat and Meat Products
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Tables

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Table 7.1

Milestones in the development and adoption of HACCP as a food safety system

Citation: Entis P. 2007. USDA, HACCP, and O157:H7, p 111-131. In Food Safety. ASM Press, Washington, DC. doi: 10.1128/9781555816186.ch7
Generic image for table
Table 7.2

O157:H7 U.S. meat recalls, 1994 –2004

Citation: Entis P. 2007. USDA, HACCP, and O157:H7, p 111-131. In Food Safety. ASM Press, Washington, DC. doi: 10.1128/9781555816186.ch7

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