# Presentation: 801916

## Beef Trim Baseline Results andHow FSIS Will Use Them

**Deputy Assistant Administrator****Office of Public Health Science **
**April 9, 2008**
***E. coli***** Public Meeting**

**Beef Trim Baseline Results and****How FSIS Will Use Them**

## Beef Trim BaselineOverview

**Samples were collected and analyzed from December 2005 through early January 2007**
**Design was based on getting results from 2,000 samples**
**Samples were analyzed at four laboratories:**
**	****	****- The three FSIS Laboratories in Athens, St. Louis,**
**	****	****	****and Alameda**
**	****	****- Food Safety Net Services, Ltd., San Antonio, TX**
**All *****Escherichia coli***** O157:H7 analyses were completed by FSIS.  All other analyses were conducted by Food Safety Net Services.  Each sampling event required the collection of two samples.**

## Beef Trim Baseline(Overview Continued)

**Beef Trim Baseline****(****Overview Continued****)**

** ****Laboratory analyses were conducted to measure the**
**	**** ****presence and quantitative level of the following**
**	**** ****bacteria:**
**	****	****- *****Escherichia coli***** O157:H7**
**	****	****- *****Salmonella***** (including serotyping)**
**	****	****- Generic *****Escherichia coli***
**	****	****- Total coliforms**
**	****	****- Enterobacteriaceae**
**	****	****- Aerobic Plate Count (APC)**
**Existing FSIS laboratory methods would be used where applicable**

## Beef Trim BaselineSample Collection Design Issues

**Where**
**When**
**How**
**What**

## Beef Trim BaselineWhere

**Samples would be collected at facilities that slaughtered cattle and boned the carcasses to produce trim.**
**Design included collecting data on the interventions used on the slaughter line.**
**Samples would be collected in facilities that could make adjustments to lower risk.**
**FSIS recognized that trimmings for ground beef are also produced at other processing facilities and at retail stores.**

## Beef Trim BaselineWHEN

**Two Major Options Considered:**
**	****	****-  End of Boning Line, and**
**	****	****-  after product was accepted for use in ****	****	****  ****	****raw ground beef.**
**Second option was selected based on data needed to update the *****E. coli***** O157:H7 risk assessment.**
**Baseline population then became beef trimmings in slaughter/boning operations that had passed existing food safety systems and were available for use in raw ground beef production.**

## Beef Trim BaselineHow

**When study was designed, there was a wide variety of methods for sampling beef trim:**
**	****	****	****- Collect Purge**
**	****	****	****- Core drilling**
**	****	****	****- Various amounts of surface slices**
**FSIS had lengthy discussions with ARS and industry scientists.**
**Decision was to use N60, a sample of 60 thin surface slices from a production lot.**

## Beef Trim Baseline(How Continued)

**The number 60 is based on microbial sampling plans recommended by ICMSF****1**** where the hazard is severe and where conditions may increase the hazard.**
**	****1****   ****ICMSF (International Commission on Microbiological Specifications for ****	****Foods), 2002.  Microorganisms in Food, Microbiological Testing in Food ****	****Safety Management, vol. 7.  Kluwer Academic/Plenum Publishers, New ****	****York. 327-330 pps.**

## Beef Trim BaselineWhat

**The term “beef trimmings” included sub-primal cuts such as boneless chuck or parts of boneless chuck when they were being produced for use as components of raw ground beef.**
**Study considered trying to characterize source as to fat content, but chose to direct inspectors to randomly select a sample of trimmings.**
**The baseline study would not include samples obtained from head meat, organ meat, or Advanced Meat Recovery product, or very high fat content trimmings destined for such products as finely textured beef or partially defatted chopped beef.**

## Beef Trim BaselinePositive/Negative Results

| 
Microorganisms | Samples
Analyzed | Number Positive | Percent Positive |
| --- | --- | --- | --- |
| Indicator Organisms
    Enterobacteriaceae
    Generic Escherichia coli | 
1719
1719 | 
1015
 270 | 
59.0
15.7 |
| Pathogenic Organisms
    Escherichia coli O157:H7
    Salmonella | 
1900
1719 | 
13
22 | 
0.68
1.28 |

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## Slide 13

## Beef Trim Baseline 

**Next Steps**
**Complete analysis to generate estimates of national   prevalence accounting for non-responses and new producers not in the sampling frame**
**Analyze the data collected on interventions and look for associations with bacteria levels**
**Analyze data on pathogen levels versus indicator organisms**
**Explore implications for policy changes**