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USDA beefs up meat inspection standards

In an attempt to reduce contamination, all meat and poultry products must now be tested for Escherichia coli and Salmonella.

[Phasing in system] [5 million illnesses]

[Your turn]

September 1996

WASHINGTON, D.C. — After remaining unchanged for nearly a century, meat inspection standards are finally being upgraded, announced President Bill Clinton.

For 90 years, sight and smell were the only tools used to inspect meat and poultry destined for consumption. Now those antiquated methods will be replaced by the latest scientific tests aimed at reducing bacterial contamination.

The system has four components.

• Every plant must adopt a Hazard Analysis and Critical Control Points (HACCP) plan that systematically addresses all significant hazards associated with the products produced at that particular plant. The plan must have demonstrated effectiveness and it will be continually evaluated by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service.
• Testing for generic Escherichia coli will be mandatory in all plants. All carcasses must be tested to verify the plant's procedures for preventing and reducing fecal contamination. Generic E. coli is the best microbial indicator of fecal contamination.
• All slaughter or processing plants producing raw or ground products will be required to ensure that their Salmonella contamination rate is below the current national baseline incidence rate. This is the first regulatory performance standard on raw meat and poultry.
• Finally, every plant must adopt and carry out a written plan for meeting sanitation responsibilities. Effective sanitation in slaughter and processing plants is essential to preventing direct adulteration of meat and poultry products.

Phasing in system

The new inspection system is being phased in this summer with the Salmonella testing program, followed early next year by implementation of the sanitation and E. coli testing requirements.

Larger meat and poultry producers will be the first to implement the HACCP system; 75% of slaughter production will be under HACCP-based process control and subject to Salmonella performance standards within 18 months.

Smaller plants will have 30 months to comply with HACCP, and very small plants with fewer than 10 employees or less than $2.5 million in annual sales will have 42 months to comply.

"We will make the transition to the new system as rapidly as possible," said Michael R. Taylor, acting undersecretary for food safety. "Our implementation schedule takes into account both the public health importance of the new rules and the time it will take to bring about such fundamental changes within our own program and within an enormously complex and diverse industry."

5 million illnesses

The new rules will apply to more than 6,200 slaughter and processing plants that operate under federal inspection. The same or equivalent requirements will apply to state-inspected meat and poultry plants and to foreign plants that export to the United States.

Up to 4,000 deaths and 5 million illnesses each year are caused by contaminated meat and poultry, according to USDA. Four bacterial pathogens are responsible for most contamination: Salmonella, E. coli 0157:H7, Campylobacter and Listeria monocytogenes.

"We cannot totally eliminate harmful bacteria," Taylor said. "People will still have to properly handle and cook their fresh meat and poultry. Our new system will substantially reduce harmful contamination and reduce the risk of illness for consumers."

Your turn

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Copyright 1996, SLACK Incorporated. Revised 6 September 1996.