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The first known U.S. outbreak linked to a
rare strain of E. coli in ground beef is prompting a fresh look at
tougher regulations to protect the nation's meat supply.


      Three people in Maine and New York became ill this summer after
eating ground beef traced back to a Cargill plant in Wyalusing, Pa.

Cargill Meat Solutions, a subsidiary of Minneapolis-based Cargill
Inc., recalled about 8,500 pounds of ground beef on Saturday, and
regulators warned consumers to throw out frozen meat purchased at
BJ's Wholesale Clubs in eight eastern states. The ground beef had a
use-by-or-freeze-by date of July 1.


      Dr. Elisabeth Hagen, who was appointed undersecretary of food
safety at the U.S. Department of Agriculture nine days before the
recall, has signaled interest in expanding federal oversight of
meat beyond the most prevalent strain of E. coli.


      "In order to best prevent illnesses and deaths from dangerous
E. coli in beef, our policies need to evolve to address a broader
range of these pathogens," Hagen said in a statement.


      The New York Times first reported the USDA interest in federal
oversight of other strains of E. coli following the Cargill recall.

      The federal government currently requires meat plants to test
for the most virulent strain of E. coli, O157:H7, which causes an
estimated 70,000 illnesses a year. They don't have to test for six
other less common strains of E. coli, including the O26 version
that sickened those involved the Cargill recall.


      Industry officials said tests aren't widely available to detect
the other strains of E. coli.


      They also said more testing isn't the most effective way to keep
meat safe. J. Patrick Boyle, who heads the American Meat Institute,
warned Agriculture Secretary Tom Vilsack in a letter last month
that more testing would cause "more harm than good" by imposing
new costs and diverting attention from efforts to prevent toxins
from getting into the food supply.


      "Testing doesn't make food safe in and of itself. You have to
have some preventive measures in place," said James H. Hodges, the
trade group's executive vice president.


      Cargill spokesman Mike Martin said Friday that the latest
outbreak shows the need to keep searching for solutions to reduce
the potential health risks. He said Cargill worked with disease
investigators to trace the outbreak and voluntarily recalled the
product. He added that none of the three people who became sick
were hospitalized.


      "Certainly I think we need to take a fresh look at this because
of the apparent linkage of O26 to beef," Martin said.


      Hundreds of varieties of E. coli live naturally in the
intestines of cattle and other animals without making them sick.
For people, symptoms of E. coli infection include bloody diarrhea,
dehydration and in severe cases, kidney failure.


      Consumers can avoid getting infected from tainted meat by
cooking it thoroughly and using a meat thermometer to make sure it
reaches an internal temperature of at least 160 degrees.


      The BJ's Wholesale Clubs affected by the voluntary recall are in
Connecticut, Maine, Maryland, Massachusetts, New Hampshire, New
York, New Jersey and Virginia, according to the company's website.
      

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The first known U.S. outbreak linked to a
rare strain of E. coli in ground beef is prompting a fresh look at
tougher regulations to protect the nation's meat supply.


Ground beef outbreak puts focus on meat oversight

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