Teagasc Intensifies Research on E.coli Pathogen
Issued 2ndFebruary 2001
A major Teagasc study has shown that over 3% of Irish beef carcasses are infected with Ecoli. 0157, the pathogen which can cause severe and potentially fatal illnesses in humans.
The study was carried out by John McEvoy of the Teagasc National Food Centre at a major meat plant over a 12 month period. It shows that incidence of E.coli 0157 is highest in cattle in the spring and early summer, confirming the results of previous Teagasc studies.
The results of the study were presented to a three-day international conference organised by Teagasc in Dublin (International Ecoli Conference, 8-10 February). The conference featured the results of an international research project involving scientists from 31 European food and medical research institutes. The project is co-ordinated by Dr Geraldine Duffy of the Teagasc National Food Centre.
The conference was told by a leading Scottish scientist, Dr Barti Synge, that a study of E.coli 0157 incidence in Scotland has shown that 8% of animals carry the pathogen. Dr Peter Chapman of the Public Health Laboratory Service in Sheffield reported on an English study which showed that 13% of cattle and 7.5% of sheep were infected.
The English study also investigated the level of E.coli 0157 infection in meat in butchers' shops. It showed that 0.8% of lamb was infected and 0.4% of beef. Both UK studies showed that the incidence of infection is highest in the summer months.
Commenting on the results of the studies, Dr Jim Sheridan, Head of Food Safety Research at the Teagasc National Food Centre, said the control of this lethal pathogen is a major priority for Teagasc and other research organisations worldwide.
"Research at the National Food Centre is focused on finding ways to treat the animal's hide which will remove this dangerous pathogen and other strains of E.coli which are now emerging. We have not yet found any method which can be used commercially but we are intensifying our efforts", he said.
He said the implementation by all meat plants and abattoirs of the new beef safety blueprint launched, by Teagasc last autumn, would help to control E.coli 0157.
"Called the 'HACCP (Hazard Analysis Critical Control Point) for Irish Beef Slaughter', it details the critical safety practices which must be undertaken from the time the animal reaches the meat factory or abattoir until the carcass enters the chillroom. It is based on the best food safety knowledge available nationally and internationally", he said.
Dr Sheridan said it appears that nothing can be done at farm level to control the level of E.coli 0157 infection in the relatively small number of Irish animals which have been found to be infected with the pathogen. Therefore, emphasis must be placed on control during the slaughter process.
