Beef ecoli: a Growing Concern

Washington, DCOn its website, the US Food Safety and Inspection Service reports that, for the last three years, it found 0.17 percent of overall raw ground beef samples tested positive for E. coli O157:H7. That report was updated February 9, 2007, three months before the latest beef ecoli recall that now includes more than six million pounds of ground meat.

It goes on to say that the "FSIS will closely monitor the 2007 results to assess whether there is any evidence of an increasing trend." Not reassuring, like closing the barn door after the cattle stampeded.

Compare that to about 156,000 pounds of ground beef recalled in 2006-- what is happening to the U.S. meat production standards? Meat contamination occurs during the slaughtering process, when fecal matter and intestinal material can accidentally get mixed in with portions of the animal's carcass destined for retail beef cuts.

Experts say the cumulative size of this year's recalls is unusual and it may get worse: when the temperature rises, bacteria that live in cow's intestines increase. Unlike cows, humans can't tolerate this bacteria and ecoli in some people, particularly young children, the elderly and infirm, can lead to serious illness and even death.

To date, the U.S Department of Agriculture has reported at least 14 people who have become ill from the contaminated meat but some environmental groups believe the number to be considerably higher.