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A surveillance study of E . coli O 157 : H 7 and Enterobacteriaceae in Irish retail minced beef and beef burgers

Background In 1999, the Food Safety Authority of Ireland (FSAI) issued a report entitled ‘The Prevention of E. coli O157:H7 Infection: a Shared Responsibility’ (www.fsai.ie). The report was produced by the Scientific Committee of the FSAI and contained many risk management recommendations. One recommendation in Chapter 8 on public health management was for the routine surveillance of E. coli O157:H7 in animals and foods. Acting on this recommendation, the FSAI commissioned Teagasc – The National Food Centre to carry out a 12-month study into the incidence of E. coli O157:H7 in minced beef and beef burgers on retail sale. The study commenced in March 2001 and ended in April 2002. This report is a summary of this study which will be reported in greater detail in the scientific literature.