Daniel Engeljohn USDA, FSIS May 7, 2001

1. National Advisory Committee on Microbiological Criteria for Foods_________________ Blade Tenderized, Non-Intact Beef andEscherichia coli O157:H7 Daniel Engeljohn USDA, FSIS May 7, 2001

2. Background on the Issue • 1994 • FSIS declares E. coli O157:H7 to be an adulterant in raw ground beef • 1997 • Subcommittee, NACMCF, gives recommendations for cooking temperatures for intact beef • Subcommittee gives further recommendations regarding non-intact beef

3. Background on the Issue (continued) • 1999 • FSIS issues policy on beef products, including non-intact beef steaks and roasts, contaminated with E. coli O157:H7 • KSU presents findings of research on E. coli O157:H7 in blade tenderized beef steaks • 2000 • FSIS hosts a public meeting to discuss recent developments regarding beef products contaminated with E. coli O157:H7

4. Background on the Issue (continued) • 2001 • FSIS issues proposed rule on ready-to-eat products, including intact and non-intact beef steaks and roasts • FSIS seeks guidance from NACMCF regarding E. coli O157:H7 and blade-tenderized, non-intact beef

5. Background Documents • (a) FR Notice: January 19, 1999 • Beef Products Contaminated with Escherichia coli O157:H7 • (a.1) FR Notice: February 11, 2000 • Recent Developments Regarding Beef Products Contaminated with Escherichia coli O157:H7 • (b) KSU dissertation • Escherichia coli O157:H7 Risk Assessment for Production and Cooking of Blade Tenderized Beef Steaks, 1999

6. Background Documents (continued) • (c) NACMCF Subcommittee statement • Recommended cooking temperatures for intact beef steaks (November 21, 1997) • (d) Food Code (1999) information • Definition of whole-muscle, intact beef • Cooking procedure for whole-muscle, intact beef • Public Health Reasons: Seared Steak • (e) Proposed rule on ready-to-eat meat • Performance Standards for the Production of Processed Meat and Poultry Products; Proposed Rule (February 2001)

7. FSIS Questions to NACMCF Question 1: Is the available information on non-intact products adequate to answer the following questions (questions 2 and 3 below)? • If not, are there any other reasons to conclude that the translocation of E. coli O157:H7 that occurs with blade tenderization or similar processes renders traditional cooking (very rare or rare) of these products inadequate to kill the pathogen?

8. FSIS Questions to NACMCF (continued) Question 2: Do non-intact, blade tenderized beef steaks present a greater risk to consumers from E. coli O157:H7 compared to intact beef steaks if prepared similarly to intact beef steaks (very rare or rare)? • If yes, what should be the scientifically supported cooking process for safe ready-to-eat non-intact blade tenderized beef steaks? • If yes, should consumer cooking instructions differ from those for the industry (e.g., retail, institutions)? • If no, is the cooking process for intact beef steaks (very rare or rare) sufficient for non-intact, blade tenderized beef steaks?

9. FSIS Questions to NACMCF (continued) Question 3: Do non-intact, blade tenderized beef roasts present a greater risk to consumers from E. coli O157:H7 compared to intact beef roasts if prepared similarly to intact beef roasts (very rare or rare)? • If yes, what should be the scientifically supported cooking process for safe ready-to-eat non-intact blade tenderized beef roasts? • If yes, should consumer cooking instructions differ from those for the industry (e.g., retail, institutions)? • If no, is the cooking process for intact beef roasts (very rare or rare) sufficient for non-intact, blade tenderized beef roasts?