Industry Reduces E. coli By 90%, But Little Progress With Salmonella
May 9, 2013
Beef Magazine - The same drop hasn’t been seen in incidence of Salmonella in ground beef, however, says Guy Loneragan, Texas Tech University professor of food safety and public health.
The U.S. beef industry has done a tremendous job of dealing with carcass contamination involving E. coli. In fact, E. coli O157 positives in ground beef sampling have dropped by more than 90% in the last decade.
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The same drop hasn’t been seen in incidence of Salmonella in ground beef, however, says Guy Loneragan, Texas Tech University professor of food safety and public health.