The beef industry has been making tremendous
strides when it comes to lowering the
incidence of E. coli. In fact two recent
government reports highlight that fact.
o
One found that the percentage
of ground beef samples testing positive for
E. coli is way down (43.3%)
o
The other found that the
overall incidence of E. coli infections had
declined 9.5 percent in 2004.
o
This success is due in part to
the commitment that U.S. beef producers made
to reduce and, if possible, eliminate E.
coli from our food.
o
This effort has included
instituting a series of best management
practices across the beef chain that are
implemented across the country and are
crucial in keeping pathogens like E. coli
out of our product.
o
Beef checkoff dollars have
funded important research that is leading to
a variety of hurdles to stop E. coli.
Join
the Ohio Beef Council and Kroger outside the Beef Building for an
intense beef cook-off. Local personalities and culinary greats will
heat things up to see who can conquer some of the newest cuts of
beef. Bring the family for samples, recipes and fun beef prizes!
