Description

Book Synopsis
The U.S. beef industry has recalled over 23 million pounds of beef owing to contamination from pathogenic strains of Shiga toxin-producing E.coli (STEC) bacteria since 2006. These strains do not harm cattle but may contaminate meat during slaughter. If humans eat contaminated meat without properly cooking it, STEC can cause illnesses, including bloody diarrhea and Hemolytic Uremic Syndrome, which is characterized by kidney failure and can be fatal. The Departments of Health and Human Services (HHS) and of Agriculture (USDA) play a role in reducing STEC. The USDA has stated that interventions to reduce STEC before slaughter offer a significant opportunity to improve food safety. This book examines current developments to provide safety in the U.S. meat and poultry products industry. Preslaughter interventions that could reduce E.coli in cattle are discussed, as is the "pink slime" controversy, meat and poultry inspection, and the USDA''s authority to recall meat and poultry products.

Safety of U.S. Meat & Poultry Products:

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    A Hardback by Joseph J Lewis, Mary A Hernandez

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      Book details

      Publisher Nova Science Publishers Inc
      Published 13 November 2012
      ISBN-13 9781622570089
      978-1622570089
      ISBN-10 1622570081
      Also in:
      Agriculture and agribusiness

      Description

      Book Synopsis
      The U.S. beef industry has recalled over 23 million pounds of beef owing to contamination from pathogenic strains of Shiga toxin-producing E.coli (STEC) bacteria since 2006. These strains do not harm cattle but may contaminate meat during slaughter. If humans eat contaminated meat without properly cooking it, STEC can cause illnesses, including bloody diarrhea and Hemolytic Uremic Syndrome, which is characterized by kidney failure and can be fatal. The Departments of Health and Human Services (HHS) and of Agriculture (USDA) play a role in reducing STEC. The USDA has stated that interventions to reduce STEC before slaughter offer a significant opportunity to improve food safety. This book examines current developments to provide safety in the U.S. meat and poultry products industry. Preslaughter interventions that could reduce E.coli in cattle are discussed, as is the "pink slime" controversy, meat and poultry inspection, and the USDA''s authority to recall meat and poultry products.

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