1. 1 Daniel Engeljohn USDA, FSIS May 7, 2001 National Advisory Committee on Microbiological Criteria for Foods _________________ Blade Tenderized, Non-Intact Beef and Escherichia coli O157:H7

2. 2 1994 – FSIS declares E. coli O157:H7 to be an adulterant in raw ground beef 1997 – Subcommittee, NACMCF, gives recommendations for cooking temperatures for intact beef Subcommittee gives further recommendations regarding non-intact beef Background on the Issue

3. 3 1999 – FSIS issues policy on beef products, including non-intact beef steaks and roasts, contaminated with E. coli O157:H7 – KSU presents findings of research on E. coli O157:H7 in blade tenderized beef steaks 2000 – FSIS hosts a public meeting to discuss recent developments regarding beef products contaminated with E. coli O157:H7 Background on the Issue (continued)

4. 4 2001 – FSIS issues proposed rule on ready-to-eat products, including intact and non-intact beef steaks and roasts – FSIS seeks guidance from NACMCF regarding E. coli O157:H7 and blade- tenderized, non-intact beef Background on the Issue (continued)

5. 5 (a) FR Notice: January 19, 1999 Beef Products Contaminated with Escherichia coli O157:H7 (a.1) FR Notice: February 11, 2000 Recent Developments Regarding Beef Products Contaminated with Escherichia coli O157:H7 (b) KSU dissertation Escherichia coli O157:H7 Risk Assessment for Production and Cooking of Blade Tenderized Beef Steaks, 1999 Background Documents

6. 6 (c) NACMCF Subcommittee statement Recommended cooking temperatures for intact beef steaks (November 21, 1997) (d) Food Code (1999) information Definition of whole-muscle, intact beef Cooking procedure for whole-muscle, intact beef Public Health Reasons: Seared Steak (e) Proposed rule on ready-to-eat meat Performance Standards for the Production of Processed Meat and Poultry Products; Proposed Rule (February 2001) Background Documents (continued)

7. 7 Question 1: Is the available information on non-intact products adequate to answer the following questions (questions 2 and 3 below)? If not, are there any other reasons to conclude that the translocation of E. coli O157:H7 that occurs with blade tenderization or similar processes renders traditional cooking (very rare or rare) of these products inadequate to kill the pathogen? FSIS Questions to NACMCF

8. 8 Question 2: Do non-intact, blade tenderized beef steaks present a greater risk to consumers from E. coli O157:H7 compared to intact beef steaks if prepared similarly to intact beef steaks (very rare or rare)? If yes, what should be the scientifically supported cooking process for safe ready-to-eat non-intact blade tenderized beef steaks? If yes, should consumer cooking instructions differ from those for the industry (e.g., retail, institutions)? If no, is the cooking process for intact beef steaks (very rare or rare) sufficient for non-intact, blade tenderized beef steaks? FSIS Questions to NACMCF (continued)

9. 9 Question 3: Do non-intact, blade tenderized beef roasts present a greater risk to consumers from E. coli O157:H7 compared to intact beef roasts if prepared similarly to intact beef roasts (very rare or rare)? If yes, what should be the scientifically supported cooking process for safe ready-to-eat non-intact blade tenderized beef roasts? If yes, should consumer cooking instructions differ from those for the industry (e.g., retail, institutions)? If no, is the cooking process for intact beef roasts (very rare or rare) sufficient for non-intact, blade tenderized beef roasts? FSIS Questions to NACMCF (continued)