CFA and the Center for Foodborne Illness Research & Prevention submitted the following comments to the Food Safety and Inspection Service (FSIS) on the agency’s “Guideline for Minimizing the Risk of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella in Beef (including Veal) Slaughter Operations.” The guidance will help to reduce STEC and Salmonella contamination in beef products but could contribute even further to reducing foodborne illness with greater explanation of the heightened STEC risks associated with veal calves, and a clarification that processors that do not remove lymphatic tissue from beef products are in violation of the law.
