US meat industry responds to beef safety report

In a letter sent to the New York Times, the American Meat Institute (AMI) said the meat industry has made great strides in improving the safety of its products.

Despite changes in the government's programme that have made E. coli testing much more sensitive, the incidence of E. coli in ground beef declined 45 percent since 2000 and now occurs at a rate of less than 0.5 percent, the letter said.

AMI also cited the Centres for Disease Control and Prevention, saying E. coli infections in people have decreased 44 percent since 2000.

AMI said the meat industry has ''worked aggressively'' to develop new technologies and processes to enhance meat and poultry safety. The use of those technologies requires prior permission by the USDA, the letter said.

AMI noted it has submitted a petition five years ago to use carcass irradiation to reduce or eliminate pathogens such as E. coli, but the industry is still waiting for the USDA to initiate a rulemaking on its efficacy.

AMI also reiterated the meat industry's desire to eliminate E. coli, saying that the industry will not stop trying to do so.