Rural Issue

New sampling methods for E. coli testing in beef

Beef processors have implemented sophisticated food safety systems to minimize the risk of contaminated product entering commerce. One of the final steps in this system is called test-and-hold, where beef trimmings are sampled and tested for E. coli O157:H7 and not released for sale until the test comes back negative.

Researchers at the U.S. Meat Animal Research Center (USMARC) at Clay Center, Nebraska have recently developed two new beef trim sampling methods that provide a much more representative sample of the beef trimmings. During a recent visit to USMARC, we discussed this development with Dr. Tommy Wheeler, research leader in the meat safety and quality research unit.

AUDIO: Dr. Tommy Wheeler

 

The research receives support from from the Beef Checkoff through the Nebraska Beef Council.