The beef industry pledged to consumers many years ago to provide the safest food possible, and the we're supporting that commitment through research, application of safety interventions and education. Cattle farmers and ranchers have invested more than $28 million in ongoing beef safety research and programs since 1993. In addition, the industry collectively spends more than $350 million each year on testing, interventions and other safety strategies. Today, because of the research and cooperative efforts among all partners in the beef supply chain, interventions to reduce and eliminate E. coli O157:H7 are in place on farms, in feedlots and in packing plants across the country. In addition, the Centers for Disease Control and Prevention report that the rate of illness due to E. coli O157 significantly decreased in 2009 – the lowest since 2004. Anyone involved in the ongoing battle to improve food safety is gratified by the news that illnesses from E. coli O157 have declined. But our work is not done. E. coli O157:H7 is a tough, adaptable foe. Research to help us better understand foodborne pathogens and identify new ways of controlling them continues to be a priority for the industry. More information Learn about "mad cow disease" Learn about Foot and Mouth Disease
Safety related fact sheets available include: E. coli O157:H7 Safe and Savory at 160 F Beef Safety Today The Beef Industry Food Safety Council (BIFSCo) Beef Industry Safety Innovations: Timeline Safety-Related Technologies