You are on page 1of 4

CH4282

ASSIGNMENT 01

Group Members : Vithanage A H (100560P)
Wickramaarachchi W.V.W.H (100588H)

coli. Lab testing conducted by USDA’s Agricultural Marketing services has discovered the issue and it was the getting positive results for E. peritonitis. Smith and Sons Meat Packing. mastitis and pneumonia. dehydration and E. coli O157:H7. has recalled approximately 38. the processed beef products like boxed beef may be cross contamination when processing. around July. 2011. So this is a very real problem the food industry is facing since a long time. Some of it must have already been consumed when the recall was done. meningitis. For example outbreak in japan around mid-July.Coli O157:H7 CONTAMINATION OF BEEF PRODUCTS IN UTAH FIRM THE ISSUE The department of Agriculture’s Food Safety and Inspection Service (FSIS) in U. . in march.200 pounds of beef products that may be contaminated with E. In this case the meat could be identified by the package date and the number of the establishment at where the products were produced. But some of the meat might have undergone through processing to make various processed meat products that could not be able to track as easily. So all the products produce by using these beef were also recalled because such production may be subjected to cross contamination during production processing and the selling of boxed beef which are distributed for wholesale were banned and all these boxed beef were also recalled. Utah establishment. outbreak in Michigan and etc. Because of this contamination. hemolyticuremic syndrome. the outbreak in northern Germany around may. bloody diarrhea.S. It can cause food poisoning. outbreaks in multi states of U. THE REASON FOR THE ISSUE Normally raw meat should be stored at maximum 40C or 50C to decrease microbial activity and increase shelf life. sub primal cuts and boxed beef. a Draper. coli O157:H7 may be grown in beef. But it was found that there was a malfunction of refrigeration systems.E. 2014 and many more in every year in many countries. THE EFFECTS OF THIS ISSUE E. coli O157:H7 in Dale T. coli is a rod shaped bacteria that is present in the lower intestine of warm blooded animals such as humans.S. The products subjected to recall are various weight combo bins of Boneless Beef and various weight boxes of primal cuts. urinary tract infections. HISTORY There are lots of reports of outbreaks of foodborne illnesses that have been caused by the presence of different strains of e. Therefore the E. 1996. 2008.

tumblers. saws.8˚C) or freezers(18˚C . 5. filling machines). At the slaughter house when removing the viscera workers have to make sure that the feces of the animal does not make contact with the meat 2.If there is time between the processes they must be stored in chillers(3˚C . 4. 10. 6. 11. causing kidney injury in people who consume it through contaminated food. After washing the carcass can be sprayed with an antimicrobial agent that is in accordance with the regulations regarding the process. the machines must be cleaned before and after processing each batch. 9. After removing viscera the carcass must be washed with pressurized water well 3. scales) and surfaces (Chopping boards. 12.coli. If raw meat is bought from an outside company they must be sampled and tested for e. seniors and the people with a weak immune system have the highest probability of facing these foodborne illnesses. The very young children. During all the where workers handle the meat they must have gloves on. cutters. Before releasing products to the market samples from each batch must be tested for e.-20˚C). The packaging location. During the transportation the meat must be kept on around -18˚C. Until the carcass is taken for deboning or processing it should be stored in a freezer to stop microbial growth. equipment and contact surfaces must be cleaned well before and after packaging. table surface. 8.coli O157:H7 causes to produces toxic substances that destroy red blood cells. THE REMEDIAL ACTIONS THAT NEED TO BE TAKEN There are several ways of avoiding the exposure of e. 1. Equipment (knives. ball choppers. . baskets) that are in touch with the meat must be cleaned well before and after the operation.coli contaminated meat to the final consumer who is at the risk. wall surface. 7.coli before using for production. If meat is undergone through different processes in machines (mincer.

http://www. http://www.gov/ecoli/june2008outbreak/ 5.com/e_coli__0157h7/article.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/currentrecalls-and-alerts/! ut/p/a1/jY_BCoJAGISfxQdY9jdF9CgLlpa7iGS2l1hMTdhWWa1DT5_SyUhy_tPAN_Mz mOMccyWeTS2GplVCTp47F0jAMT0CEQv8AEJqBZ 3.cdc.htm 2.usda.foodsafetynews. http://www.medicinenet.fsis. http://www.com/2012/08/14/utah-firm-recalls-beef-products-due-to-possible-e-colicontamination/ 4. http://fox13now.com/2011/01/sprouts-and-historys-worstoutbreak/#.REFERENCES 1.U7WbwPmSyuI .