N60 Sampling Presents Challenges

N60 sums up the latest in FSIS regulations for sampling of beef product in efforts to detect E. coli O157:H7 before it enters the food supply. The Beef Industry Food Safety Counsel's document containing the best practices for N60 states, "The N=60 sampling protocol uses an excision method to remove the surface of 60 pieces of product from throughout the defined lot. It is best to select samples from pieces of trim taken from the original surface of the beef carcass (i.e., exterior carcass surfaces). This sampling protocol has been accepted and is currently being used by FSIS personnel to conduct sampling of trimmings."

While the FSIS should be praised for moving toward an improved food safety system, MSI recognizes that the N60 process is fairly labor and cost intensive, especially in smaller plants, but propose the the M-Vac can make it easier.

Why use the M-Vac for N60? First, because the M-vac gets results similar to excision without the invasive process. It saves lab time and space, uses less media, and provides a cleaner sample. With all of these benefits,we are rapidly working to help plants use the M-Vac to reduce the high impact of such an important safety measure.

Sampling Trends from the FSIS

In the Powerpoint Document released by the FSIS ("FSIS Notice 65-07") it is stated:

"During the summer of 2007, a number of unfavorable trends emerged, causing concern about E. coli 0157:H7." They are as follows:

• The percent positive rate for E. coli O157:H7 in FSIS samples of beef products has recently gone up.
  
• The number of recalls for E. coli O157:H7 went up this summer.
  
• The number of illnesses caused by E. coli O157:H7 increased this summer.
  
• Food safety assessments at establishments producing product that tested positive by FSIS for E. coli O157:H7 raised questions about the decisions establishments made in the hazard analysis.
  

It goes on to make a list of "best practices," or things that, as the document states, "are essential to controlling E. coli O157:H7." These standards however are NOT mandatory.
No wonder we have a food safety problem. We know how to prevent the bacteria, but no one requires it.