Industry and consumer groups, as well as the government, have sharpened their focus on keeping E. coli-contaminated meat out of the supply chain.

That's not to say any big changes have been made yet, but the spotlight has been trained on the issue, and more sectors are making themselves heard.

The U.S. Department of Agriculture's Food Safety Inspection Service held two public hearings — one in the spring and one in the fall — specifically on E. coli 0157:H7 contamination of meat, and the recalls resulting from it. The reaction: reams of comment from ranchers, meat processors, grocery distributors, former government officials, union members and consumer groups, many of whom argued that current Hazard Analysis and Critical Control Point protocols are not working properly to prevent contamination at slaughter sites.

“It is a grave concern for the public and for our member retail outlets, who will feel the brunt of the damage and/or death, which HACCP's ‘hands off’ policy will cause,” said McKee Anderson, president, Montana Food Distributors Association, Helena, Mont.

Anderson referred to what some say amounts to deregulation of the meat industry with the inception of HACCP.

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“During the USDA'S initial rollout of the HACCP ideals to the industry in 1995 and 1996,” Anderson said, “some of the agency's descriptions of HACCP to the industry included:

“(1) Under HACCP, FSIS would assume a ‘hands off’ role. (2) Under HACCP, FSIS would no longer police the industry, but the industry would have to police itself. (3) Under HACCP, FSIS would disband its previous command and control authority.”

Anderson said he believes the system breaks down at the slaughterhouse and that there should be more government oversight at that point.

But the National Meat Association, Oakland, Calif., takes a different position, saying that, for the most part, systems are working as they should at the slaughter sites.

In fact, NMA government relations director Jeremy Russell emphasized that the government does oversee plant operations.

“HACCP hardly involves slaughter plants policing themselves,” Russell told SN. “The U.S. still operates under a Federal Meat Inspection Act. There are inspectors in every plant, every day.”

Like other industry sources, Russell agreed that prevention is ideal, thus preventing the necessity for recalls and tracebacks.

“When livestock arrive at slaughter, every animal is examined by a USDA vet, who has the responsibility to assure the animal is fit for the food supply,” Russell said. “When livestock are approved for slaughter, packers have the responsibility to maintain operational standards and apply microbial interventions. They do so under the watchful eye of government inspection,” he added.

Russell pointed out that further processors must also maintain product integrity. The cold chain must be maintained throughout storage and transport. And retailers and restaurants have their respective responsibilities as well. “All in order to prevent illness,” he said.