AMI Foundation report shows significant E. coli reduction
By Drovers news source
| Wednesday, November 11, 2009
Since 2000, E. coli O157:H7 prevalence on fresh ground beef products has declined 45 percent, according to a new report from the American Meat Institute. Similarly, Listeria prevalence on ready-to-eat meat and poultry products has declined 69 percent.
The report, the American Meat Institute Foundation’s 10-Year Report on its Food Safety Initiative, is an effort designed to research ways to target and destroy key pathogens and to educate consumers about the role they play in ensuring safe food, among other activities.
The 36-page report highlights the Foundation’s contribution to progress and continued efforts in preventing pathogens on meat products and associated foodborne illnesses as well as its impact in other areas such as animal welfare, worker safety, nutrition and education.
According to the Centers for Disease Control and Prevention (CDC), human E. coli O157:H7 infections have declined 44 percent since 2000 and human listeriosis infections have stayed at a very low level after declining 40 percent before 2000. (It is important to note that human infections are linked to a variety of foods – not just meat products – but CDC does not currently provide information about the source of illnesses and outbreaks.)
The AMIF is a non-profit research, education, and information foundation established and funded by the American Meat Institute (AMI) to study ways the meat and poultry industry can produce better, safer products and operate more efficiently. Originally, created in 1944, the Foundation provides research funding to universities, private institutions, non-profit organizations and other foundations to conduct research on behalf of the industry. AMIF publicly disseminates research findings, best practices and other educational materials on a broad range of food safety, worker safety, nutrition and consumer information projects.
