Difficulties In Eliminating E. Coli O157:H7 From Food Supply
The hardy characteristics of the pathogen Escherichia coli O157:H7 "have prompted food microbiologists to rewrite the rule book on food safety," according to the Institute of Food Technologists'. This is due to its low infectious dose, its unusual acid tolerance, and its apparent special but inexplicable association with ruminants [cattle, deer, and sheep] that are used for food," wrote Robert L. Buchanan, Ph.D., and Michael P. Doyle, Ph.D., the document's authors. Less than ten E. coli O157:H7 cells may cause foodborne illness in people. Ionizing radiation is a promising technology because it can eliminate E. coli O157:H7 while maintaining the raw character of foods. The only way to eliminate E. coli O157:H7 is by cooking ground beef and venison to at least 160 F at home and in foodservice kitchens.