Source: Rita Jane Gabbett, MEATINGPLACE, 8/4/11

Agriculture Secretary Tom Vilsack on Thursday said he is directing USDA’s Food Safety and Inspection Service to start transforming the agency’s traceback policy in the next 90 days and to study new ground beef and trim sampling methods and technologies.
In remarks prepared for delivery at the International Association of Food Protection Annual Conference, Vilsack said the following:

“Ground beef follows a long and complex processing chain, and we need a better system for tracing back contaminated product in that chain quickly. Until October of last year, FSIS waited until after there was a positive E. coli result to get details on a product. Now, FSIS requires inspectors to record information about the supplier and the source of that beef when they take samples of trim and ground beef for E. coli testing.

“But we have more to do in this area. I've directed FSIS to develop a new policy that looks at how we can change our actions after we find a product that tests positive for O157.

“In 90 days, I expect the agency to announce the first step in transforming our traceback policy. I've also instructed FSIS to complete a pilot study on new technologies and sampling methods that help us test ground beef and trim more quickly and efficiently. If we hold industry accountable for safe food, then our tests and sampling methods must be the best available.”

E. coli
On the subject of E. coli, Vilsack made the following comments:
“I know that many of you are experts in this subject. E. coli – of course – can cause severe illness and even death. The most notorious among them is E. coli O157:H7 – which has been declared an adulterant for over a decade in America. But, we know that non-O157 STEC can cause harm, and even death, to consumers. In fact, the six most common non-O157 STEC identified by CDC account for more than 80 percent of clinical strains that we see in the United States.

“FSIS, together with FDA and CDC, have kept an eye on non-O157 STEC for several years. We've engaged food safety stakeholders at public meetings about how to best protect the public from these pathogens… USDA has developed the tests for them – an important tool that we didn't have when we launched our O157 testing program. And today we have leaders in the meat industry that have taken these tests and implemented them in their establishments.

“But we want to do more on the non-O157 STEC. So this January, we took an important step and submitted a draft policy to the White House Office of Management and Budget on this issue. They are actively working with us to move this through the process and finalize a policy that is supported by the best science. And I am hopeful we'll be able to announce more progress.

“I know that it has taken some time – much to the frustration of many in this room, those in Congress, and most importantly…the American public. But, by taking this issue seriously, the scientific, advocacy and government communities have created the atmosphere so that when we do announce a new policy to protect consumers from non O157 STECs, everyone from the government to the industry will be ready to implement.”

HACCP validation
Vilsack’s remarks on HACCP validation included:
“Last year, FSIS issued a draft of guidance to help plants validate their food safety, or HACCP, plans. We think this guidance will help establishments – especially small and very small establishments – with practical advice they can use to verify that they're meeting the food safety standards we've set for them.

“Why? Because we believe that when more establishments can actually prove that their HACCP plans are working – when they can show it through in-plant observations, or data, or measurements – that there will be less contamination of products in the plant.

“We have received comments on the draft guidance, and expect to publish an updated version within the next few months.

“But we're not only looking at what industry can do under HACCP to better protect public health, we're examining what we can do. We want to take the lessons learned over the 15 years of experience with HACCP and apply those lessons to improve the system.

“After all, HACCP is the very foundation of our current inspection system. We need to make certain that it meets modern expectations. So I've directed FSIS to develop a package of administrative actions that do just that. I know that the meat and poultry industry wants and needs this type of clarity to our HACCP regulations.

Pre-harvest food safety
On this topic, Vilsack said:
“Let me be clear, USDA is not looking to nor interested in expanding our jurisdiction on the farm. But pathogens know no organizational jurisdictions or physical boundaries. To truly improve food safety – to fight pathogens at every critical point before they reach consumers – will take a true farm-to-fork effort to combat them. And we will all have to work together to get it done.

“In that spirit, USDA will launch a series of workshops to engage livestock and poultry producers, produce growers, scientists and other stakeholders in a dialogue to identify the best way to use pre-harvest practices to reduce foodborne illness.”

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