Food safety experts and consumers may soon be able to breathe easier next summer when E. coli bacterial infections typically surge. Large-scale testing for a new vaccine designed to make cattle immune to the E. coli bacteria has recently begun. While researchers believe the vaccine may not fully eliminate the presence of the E. coli bacteria in beef, they say it may reduce the number of bacteria-carrying animals by 65 to 75 percent.  This estimated reduction would prevent the surge in E. coli that occurs during the warmer months of the year, a time when grilling beef becomes ubiquitous.  It would also reduce the risk of contamination of the raw meat and make the bacteria far more manageable using the current safeguards in place. E. Coli is estimated to cause 73,000 illnesses and dozens of deaths each year.

At this time, two different E. coli vaccines are in commercial development. The first, made by Minnesota company Epitopix, is scheduled to be tested on 300,000 cattle in the coming months. The second vaccine, called Econiche and developed by Canadian company Bioniche Life Sciences, has already received approval for use in Canada. It’s United States approval is still pending. For the past several years both vaccines awaited approval as neither the FDA nor the Department of Agriculture could determine which agency possessed the authority to approve an animal vaccine that affected human health. In 2005 the Department of Agriculture concluded that it would handle applications for E. coli vaccines, however standards for approval were set uncharacteristically high. Officials necessitated a 90 percent reduction in cattle carrying E. coli bacteria, and of those cattle which shed the bacteria, a 99.9 percent bacterial count reduction was mandated.  After an unprecedented surge in E. coli cases in 2007, the USDA lowered its vaccine efficacy requirements and, in March of 2008, approved the Epitopix vaccine for sale. Cargill, one of the nation’s largest meat packers, is now financing large scale testing of the Epitopix vaccine. The study will include nearly 100,000 cattle and conclude next summer when the meat is tested for E. coli bacteria after being sent to slaughter.

A recently released report by the Produce Safety Project has found wide variation in state health departments’ ability to monitor and respond to food borne illnesses.  The report, based on survey data collected from 39 of the 51 state and District of Columbia health departments, also found that contaminated fruits and vegetables are likely to play a secondary role in state health department investigations.

The report notes that state health departments often lack the financial support and resources to adequately address food borne illness outbreaks, describing them as “chronically underfunded and understaffed.”  The lack of resources available to state health departments has contributed to a serious disparity in food safety standards.  The report from the Produce Safety Project blames this variation for “delays in public-health response, …additional illnesses, and unnecessary financial burdens.”

The solution, the report contends, is proactive and strong federal regulation of food illnesses.  The variable information management of state health agencies stands in contrast to the Food and Drug Administration and Centers for Disease Control’s more comprehensive food borne illness data supervision.  The report concludes that, “while more funding would likely help state and federal agencies prevent and detect outbreaks of foodborne illness, broader organizational efforts are also needed to create a truly integrated food-safety network…  These changes could be accomplished… through strengthening of applicable legal authorities and strong federal leadership.”

The article comes in advance of Senate debate on the FDA Food Safety Modernization Act (S. 510), which supporters claim will greatly improve the federal government’s ability to prevent and respond to food borne illnesses.

The report was produced by the Produce Safety Project, a program at Georgetown University that advocates stronger federal regulation of food safety.  Also contributing to the report was S.T.O.P., or Safe Tables Our Priority, a prominent nonprofit group dedicated to improving food safety in the United States.  A PDF version of the full report can be found on the Produce Safety Project’s website.

Diners in the Nebraska area should be cautious of ordering meals that contain ground beef. The USDA’s Food Safety & Inspection Service (FSIS) recalled 90 pounds of fresh ground beef on November 17^th, 2009 due to a test sampling that tested positive for the food-borne pathogen E. coli. The ground beef originated from Fairbury Steaks, Inc., a meat company located in Fairbury, Nebraska. The products that subject to the recall are 10 lb. packages of “Bulk Fresh Ground Beef” distributed to a Ruskin, Nebraska restaurant. The packages were produced on November 16^th, 2009 and contained in boxes marked with the establishment number “EST. 5726,” which can be found stamped instead the USDA mark of inspection. The contamination of E. coli O157:H7 was discovered after a routine microbiological test done on a sample from the product.  So far no illness have been reported. E. coli O157:H7 is a powerful and dangerous bacteria that can cause abdominal pain, bloody diarrhea, dehydration, kidney failure, and, in worst cases, death. Children, seniors, and those with immunocompromised conditions are most at risk. Since the bacteria cannot survive temperatures in excess of 160°F, it is always important to confirm that ground beef has fully reached this temperature by using a thermometer, and to always request that ground beef is cooked well-done when ordering out.  If you feel you have contracted E. coli poisoning, always remember to keep a diary of what you ate in the past several days and save any unused portions of suspect foods for microbiological testing.