Cattle as a Reservoir of Shiga-Like Toxin-Producing Escherichia coli Including O157:H7—Pre- and Post-Harvest Control Measures to Assure Beef Safety

Abstract

Abstract The number of outbreaks of human illnesses caused by consumption of undercooked beef contaminated with Shiga-like toxin-producing Escherichia coli (SLTEC) such as O157:H7 has increased in recent years. As a result, cattle have been considered as reservoirs of such pathogens. The social fear and economic impact associated with this problem have prompted global research to understand the epidemiology of such pathogens with the goal to develop strategies that can be implemented at the farm and during slaughter and processing to assure beef safety. Several on-farm factors that may be manipulated to decrease the risk of sending cattle harboring SLTEC to slaughter include animal, manure handling, drinking water, feed additives, probiotics, management, feeding regime, and dietary ingredients. Several off-farm (during slaughter and processing) factors that can be improved or adapted to produce safer beef include trimming, spraying with sanitizers, hot-water washing, irradiation, using dips, and using food additives. Adaptation of several off-farm practices has been useful in removing the pathogens from beef or its products after they have been contaminated. Recently, attention has been given to those factors that can be altered before sending cattle to slaughter (e.g., on-farm). Because of the complexity of the problem, the on-farm and off-farm factors affecting beef safety should be elucidated, their roles clearly defined, and their additive impacts determined. Upon elucidation of these roles/impacts, the best pre- and post-harvest control measures can be implemented to support a competitive beef industry.