2-15 FB e-coli targeted

 The safest food supply in the world just got safer. Not very long ago, through no fault of anybody in the beef industry, but actually the fault of the restaurant I was eating in, I ordered a hamburger and ended up with an aching belly and all of the unpleasant side effects for 24 hours. It is very unsettling when you get sick because of something in the food you ate. Well the American Meat Institute is trying to do something about all of that. Recent research funded by the AMI Foundation shows decontamination treatments that reduce E. coli O157:H7 contamination on beef trimmings also reduce non-O157 Shiga toxin-producing E. coli - as well as multiple drug resistant and susceptible Salmonella Newport.

Here’s Jim Hodges who is President of the AMI Foundation: “While published studies have evaluated the antimicrobial effects of various chemical decontamination treatments for beef trimmings most have used E. coli O157:H7 as the target pathogen.”