Recalls of E. Coli Contaminated Meat Hit Record, But No One Knows Why
October 18th, 2007 laurie
Here’s a scary number. More than 29 million pounds of ground beef have been recalled because of E. coli contamination this year. That’s a record. No one knows exactly how many people ended up with E. coli poisoning because of tainted meat, but the number must be staggering. Several dozen people got sick from the E. coli contaminated Topps Meat Company ground beef that was recalled earlier this month, and that was just one outbreak. But what’s even scarier is that no one knows why E. coli has become so prevalent this year.
There are theories. The meat industry says that tougher inspections coupled with consumers who don’t properly cook meat account for most of the E. coli outbreaks and recalls. Of course, the meat industry would say that. But it’s hard to believe that meat inspections have gotten tougher – there are hardly enough inspectors at the US Department of Agriculture (USDAA) to keep up with the meat processors. Media reports in the last few weeks have said that meat inspections at most processing plants are cursory at best. The USDA also doesn’t have the authority to effectively police the meat supply. For instance, the meat industry is allowed to take left over meat from one day’s processing and mix it with fresher meat the next day. This can really spread E. coli contamination, and it’s what allowed the Topps Meat Company E. coli outbreak to become so widespread. But while the USDA discourages this practice – called “rework” – it can’t make the meat industry stop doing it. Just like it can’t order recalls.
The only good thing about the recent rash of E. coli incidents is that it has finally shed light on the USDA’s woefully inadequate food safety and inspection system. And now, many people are demanding change. Hopefully, someone’s listening. It’s time for Congress to give the USDA the tools it needs to do its job.
