What is E. coli and what is being done to prevent it from ending up in beef?
E. coli O157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Although most strains are harmless and live in the intestines of healthy humans and animals, this particular strain produces a powerful toxin and can cause severe illness. America’s beef producers set out to reduce, and eventually eliminate, E. coli O157:H7 years ago and today remain committed to that goal. The incidence of E. coli O157:H7 in ground beef has declined more than 80 percent between 2000 and 2005, according to USDA. Since 1993, beef producers have invested more than $22 million in beef safety research.
