Beef Industry Takes Aggressive Action on Food Safety

The recent Hudson recall has put the safety of beef under a
microscope.  Beef today is safer than ever, said the members of
the National Cattlemen's Beef Association, which continues to
push for improvements in the food processing chain.
    
     "We've made beef product safety is a high priority," said
Charles Schroeder, NCBA chief executive officer. "Beef producers
have a vested interest in helping the food industry provide a
safe, wholesome product to consumers."
    
     To facilitate change at critical points in the beef
processing chain, the industry has invested in several major
initiatives.  After the 1993 E.coli O157:H7 outbreak, the beef
industry commissioned a Blue Ribbon Task Force of leading
scientists to identify ways to improve the safety of the beef
processing system and additional research to support HACCP
programs.
    
     Based on findings from the Blue Ribbon Task Force, the beef
industry funded research to test the effectiveness of new
processing technologies, such as high temperature steam vacuuming
and organic acid rinses.  In the past year, USDA approved these
technologies which significantly reduce the number of bacteria
present on carcasses.
    
     The beef industry has also sponsored the SERVSAFE Food
Program developed by The Education Foundation of the National
Restaurant Association. More than 50,000 food professionals are
trained by the Foundation each year, and then train their staffs
in proper food safety procedures.
    
     For 10 years, the industry has sponsored a Beef Quality
Assurance program to ensure that cattle producers have the latest
information on new technologies on proper production methods.
Currently, scientists at several universities are pursuing new
treatments to reduce and eliminate E.coli 0175:H7 in livestock.

     The beef industry also launched a Public Health Initiative
to help public health organizations, such as the National
Association of City and County Health Officials, develop new food
handling education materials for consumers. The brochure Plating
It Safe: A Market to Mealtime Checklist is available for
consumers by writing to the beef industry.  (EDITOR'S NOTE: See
safety quiz.).
    
     Beginning in 1993, market research on consumer awareness and
concern about food safety showed an increase over previous years.
However, in 1994 the average annual consumption of beef increased
to 63.7 pounds per person and increased to 64.4 pounds per person
in 1996 (source: USDA/CattleFax). Traffic at steakhouses and
servings of cheeseburgers and hamburgers at quick-service
restaurants continues to increase. More than 7 billion servings
of beef were served in commercials restaurants in 1996, according
to NPD/Crest.
    
     Initiated in 1898, the National Cattlemen's Beef Association
is the marketing organization and trade association for America's
one million cattle farmers and ranchers. With offices in Denver,
Chicago and Washington, D.C., NCBA is a consumer-focussed,
producer-directed organization representing the largest segment
of the nation's food and fiber industry.
    
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