The sources of raw materials for ground beef processing can also originate from within the facility, from outside sources or a combination of both. Thus the overall scheme for ground beef production is complicated. Key research is needed to develop and refine interventions and monitoring protocols. There are no other points of delivery that are closer to the consumer than foodservice or retail establishments. Industry education efforts have established programs for these points of delivery.
Additional research is needed however to provide further opportunities for pathogen risk reduction.
Recent outbreaks emphasize the role and responsibilities for ensuring consumer safety through fair, accurate and timely information from all segments of the industry. Clear lines of communication between regulatory agencies, companies and their immediate customers provide the consumer a clear portrayal of the situation and a choice of preventive measures. Health care professionals and public health officials may further these efforts through their communication endeavors. However, the multitude of communication points necessitates the need for a clear plan of action to protect the consuming public. Utilize the educational activities of Consumer and Industry Education to facilitate a collaborative effort between industry segments in reassuring consumers of the safety of the beef supply.