CHICAGO - The recent Hudson recall has put the safety of beef under a microscope. Beef today is safer than ever, said the members of the National Cattlemen's Beef Association, which continues to push for improvements in the food processing chain.
"We've made beef product safety a high priority," said Charles Schroeder, NCBA chief executive officer. "Beef producers have a vested interest in helping the food industry provide a safe, wholesome product to consumers."
To facilitate change at critical points in the beef processing chain, the industry has invested in several major initiatives. After the 1993 E.coli 0157:H7 outbreak, the beef industry commissioned a Blue Ribbon Task Force of leading scientists to identify ways to improve the safety of the beef processing system and additional research to support Hazard Analysis Critical Control Points (HACCP) programs.
Based on findings from the Blue Ribbon Task Force, the beef industry funded research to test the effectiveness of new processing technologies, such as high temperature steam vacuuming and organic acid rinses. In the past year, USDA approved these technologies which significantly reduce the number of bacteria present on carcasses.
The beef industry has also sponsored the SERVSAFE Food Program developed by The Education Foundation of the National Restaurant Association. More than 50,000 food professionals are trained by the Foundation each year, and then train their staffs in proper food safety procedures.
For 10 years, the industry has sponsored a Beef Quality Assurance program to ensure that cattle producers have the latest information on new technologies on proper production methods. Currently, scientists at several universities are pursuing new treatments to reduce and eliminate E.coli 0175:H7 in livestock.
The beef industry also launched a Public Health Initiative to help public health organizations, such as the National Association of City and County Health Officials, develop new food handling education materials for consumers. The brochure "Plating It Safe: A Market to Mealtime Checklist" is available for consumers by writing to the beef industry. (See related release, "Can You 'Ace' this Outdoor Cooking Quiz?," also from the National Cattlemen's Beef Association.)
Beginning in 1993, market research on consumer awareness and concern about food safety showed an increase over previous years. However, in 1994, the average annual consumption of beef increased to 63.7 pounds per person and increased to 64.4 pounds per person in 1996 (source: USDA/CattleFax). Traffic at steakhouses and servings of cheeseburgers and hamburgers at quick-service restaurants continue to increase. More than 7 billion servings of beef were served in commercial restaurants in 1996, according to NPD/Crest.
Initiated in 1898, the National Cattlemen's Beef Association is the marketing organization and trade association for America's one million cattle farmers and ranchers. With offices in Denver, Chicago and Washington, D.C., NCBA is a consumer-focused, producer-directed organization representing the largest segment of the nation's food and fiber industry.
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