Title
Calling on the U.S. Congress and the Department of Agriculture to Investigate the Practice of Slaughterhouse Operators Prohibiting Ground Beef Manufacturers from Testing for E. coli Contamination Ingredients Supplied by Slaughterhouse Operators.
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WHEREAS, Meat companies and grocers have been barred from selling ground beef tainted by E. coli known as O157:H7 since 1994; and
WHEREAS, Tens of thousands of people are nevertheless sickened each year by E. coli contaminated beef burger meat; and
WHEREAS, Ground beef has been blamed for 16 outbreaks in the last three years alone, and this summer, contamination led to the recall of beef from nearly 3,000 grocers in 41 states; and
WHEREAS, Even a single hamburger patty is usually not simply a chunk of meat run through a grinder but instead, consists of various grades of meat from different parts of cows and from different slaughterhouses; and
WHEREAS, While ground meat has a higher incidence of E. coli contamination, the federal government does not require ground meat processors to test their ingredients for the presence of E. coli bacteria; and
WHEREAS, Most meat companies rely on suppliers to check for the bacteria and do not test their own product until after the incoming ingredients are ground together, despite USDA guidance that they test ingredients first as a way of increasing the chance of finding contamination; and
WHEREAS, Many big slaughterhouses will sell only to hamburger manufacturers that agree not to test shipments for E. coli contamination; and
WHEREAS, Testing only after the raw materials have been ground together, prevents the discovery of where and at what slaughterhouse the E. coli contamination originated; and
WHEREAS, The meat industry treats much of its practices and the ingredients in ground beef as trade secrets; and
WHEREAS, Some ground beef producers that test raw materials before grinding have complained of retribution from slaughterhouse operators with one saying t...
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