The new data was criticized as misleading by cattlemen. Actual infection rates are less than one-half percent of cows, based on testing by meat grinders and processors, he said. The new data also raises the issue of whether farmers and ranchers need to do more to prevent E. coli in their herds. The bacteria is found more often on the hides of feedlot cattle, the USDA said. Feedlot cattle are typically fattened in a confined area just before going to slaughter.
Consumer groups say on-farm prevention is essential.
The U.S. meat industry is also examining the issue. The American Meat Institute, an industry trade group, has funded research to measure how much E. coli is left on an animal hide after slaughter. The researchers are also trying to determine whether various chemical dips, steam vacuuming or other treatments of hides are best to kill the bacteria. With E. coli more common in raw meat, processors are likely to embrace irradiation technology that can kill the bacteria. The economics are an important factor.