A survey was developed and sent out to each sector of the beef industry (slaughter, non-intact processing and grinding) by using the FSIS Meat, Poultry and Egg Product Inspection Directory. Survey questions were specific to processes and interventions being applied, and the use and familiarity with Industry Best Practices documents for beef processing. Returned completed surveys. A total of 469 beef processing operations responded and of survey respondents, 119 establishments were called and asked additional questions. Critical Control Points (CCPs) and testing for E. coli O157:H7 were common discussion point during phone calls. Plant visits were made to confirm the answers that were provided in the written survey. Plants that further processed beef were found to need to reassess their HACCP plan based on their response to the question, "Is E. coli O157:H7 a reasonably likely to occur food safety hazard?" E. coli O157:H7 is considered an adulterant in the products that they produced if they answered yes to this question. Based on survey responses, slaughter establishments were using available technologies to reduce or eliminate possible microbiological contamination. Further process operations, especially those plants that produced intact steaks and roasts, marinated/enhanced steaks and roasts, and plants that produced needle/blade tenderized steaks and roasts, used documentation such as supplier purchasing specifications instead of using processes to control, reduce, or eliminated microbiological food safety hazards. Industry Best Practices were being utilized most frequently by slaughter and ground beef operations. Plants that further process beef still need to implement the use of the Industry Best Practices specific to them. Plants used testing for E. coli O157:H7 throughout the beef industry regardless of plant size or type.

The effects of electron beam (e-beam) irradiation and sanitizers in the reduction of Escherichia coli O157:H7 and Salmonella counts and attachment prevention on spinach was studied. Survival of these pathogens in spinach was observed at multiple times and temperatures. Inoculated spinach was examined by confocal microscopy to determine attachment sites and internalization of these pathogens. To determine the effectiveness of sanitizers in reducing pathogen numbers, inoculated spinach was treated with L-lactic acid, peroxyacetic acid, calcium hypochlorite, ozone, and chlorine dioxide. Inoculated spinach was exposed to e-beam irradiation and tested for counts of both pathogens immediately after irradiation treatment to determine bacterial reduction, and at 2 day intervals over 8 days to determine effects of ionizing irradiation on pathogen survival. Respiration rates were measured on spinach exposed to e-beam. The effectiveness of e-beam irradiation on the microbiological and sensory characteristics of spinach was studied. For spinach samples stored at 4�C and 10�C for 8 days, E. coli O157:H7 survived and grew significantly in samples stored at 21�C for 24 h. Confocal microscopy images provided valuable information on the attachment sites and internalization of the pathogens on spinach. The greatest reduction by a chemical sanitizer was 55�C L-lactic acid with a 2.7 log CFU/g reduction for E. coli O157:H7 and 2.3 log CFU/g reduction for Salmonella. Each dose of e-beam irradiation significantly reduced populations of both pathogens. Respiration rates of spinach increased as irradiation treatment doses increased. Total aerobic plate counts were reduced by 2.6 and 3.2 log CFU/g at 0.7 and 1.4 kGy, respectively. Lactic acid bacteria were reduced at both doses but grew slowly over the 35 day period. Yeasts and molds were not reduced in samples exposed to 0.7 kGy whereas 1.4 kGy had significantly reduced counts. Gas compositions for samples receiving 0.7 and 1.4 kGy were significantly different than controls. Irradiation did not affect the objective color or basic taste, aromatic or mouthfeel attributes of spinach. These results suggest that low dose e-beam irradiation may be a viable tool for reducing microbial populations or eliminating E. coli O157:H7 and Salmonella from spinach with minimal product damage.