Source:  Michael Fielding, MEATINGPLACE.COM, 5/17/11

Citing a complete lack of positive results after nine years of testing, the USDA’s Food Safety and Inspection Services (FSIS) is suspending analyses of dry and semi-dry fermented sausages and fully cooked meat patties for E. coli O157:H7.

Despite testing more than 10,000 samples of the products, the agency has found no regulatory positive results and is reassessing its testing program for E. coli O157:H7 in dry and semi-dry fermented sausage products for verifying process controls.

Meanwhile, the agency plans to increase testing for the pathogen in raw products that pose a more immediate public health impact.

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