As grilling season heats up, the USDA’s Food Safety and Inspection Service is enhancing our food safety testing program for ground beef. While FSIS has a range of safeguards to reduce E. coli in ground beef, this summer we will begin new testing to improve the safeguards against Salmonella as well. Salmonella is commonly found in ground beef and, in fact, caused an illness outbreak in January 2013 in six states. Salmonella is an especially difficult bacteria for food safety experts to address because it is so prevalent in almost all food sources.
Recognizing that we need more information about the prevalence of Salmonella in ground beef to better prevent food-borne illness, FSIS is “super-sizing” our pathogen testing program to include Salmonella every time our laboratories test for E. coli in samples of ground beef and ground beef sources. Because the samples taken for E. coli testing are much larger than those we have taken in the past for Salmonella, there is higher likelihood that we will be able to detect the bacteria if it is present.
Once FSIS has collected enough data about the prevalence of Salmonella in ground beef, we will create a new standard to encourage ground beef processors to strengthen their Salmonella controls, resulting in safer products and fewer foodborne illnesses. The data collection process will take some time, but it is critical that the new standard is supported by meaningful data. Of course, we will continue to analyze any positive samples for multi-drug resistance and specific serotypes to determine whether they are contributing to human illnesses.
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