USDA Inspected, E. coli Approved USDA Inspected, E. coli Approved : : Mass Media’s Role in Shifting Responsibility and Mass Media’s Role in Shifting Responsibility and perpetuating E. coli in ground beef perpetuating E. coli in ground beef Government Regulation Feedlot •Fecal shedding •Transfer through soil/water Slaughterho use •Worker- meat contact •Hide-meat contact •Feces-meat contact Processing Plant •Worker- meat contact •Meat-meat contact Food Preparer •Meat-food contact •Cooking at low temperature •Worker-food contact Consumer •Cooking <155˚F •Person- person contact •Raw meat-food contact Using the LexisNexis database, I searched for the name of the outbreak and year of each case study for all of my sources. My media sources were the New York Times, USA Today, and NBC News. After collecting all of my articles, I conducted thematic coding for the mention of an action, the critique of an action and the recommendation for an action. Reducing the whole meat system to six actors, each action was connect to a single actor. 1884- Bureau of Animal Industry Act 1906 - Federal Meat Inspection Act 1967 - Wholesome Meat Act 1994 - FSIS declares E. coli O157:H7 an adulterant in ground beef 1994 - Microbiological testing program for E. coli O157:H7 1996 - HACCP system mandated 1999 - USDA allows irradiation of raw meat 2004 - Ground beef plants subject to testing for E. coli O157:H7 Most types of E. coli are not harmful, however, a specific type called E. coli O157:H7 is a toxin producing bacteria, which can lead to sickness or death for humans. The most common vehicle for E. coli O157:H7 in the United States is through ground beef. This bacteria lives in the intestines of animals, and then can be transferred to the meat. A study by the Center for Disease Control found that there are about 74,000 cases of illness from E. coli O157, and about 60 deaths per year. Actions 0 0.05 0.1 0.15 0.2 0.25 0.3 0.35 0.4 0.45 Gov policy Gov agency Meat producer Meat slaughter Food handler Consumer Actors 1)Jack in the Box 92- 93 • lbs meat recalled: O • # of people sick: 700 • # of people dead: 4 2)Hudson Foods 1997 • lbs meat recalled: 25 mil • # of people sick:18 • # of people dead: 0 3)Topps Brand 2006 • lbs of meat recalled: <22 mil • # of people sick: 30 • # of people dead: 0 QuickTime™ and a decompressor are needed to see this . I also recorded what actions were commonly stated in the media. Using excel, I then calculated the percentage of articles that mentioned, critiqued, or recommended actions for each actor and case study. E. coli and You Regulations E. coli O157:H7 My Case Studies Methodology Findings & Implications Contamination along the commodity chain Actions minus cricisms 0 0.05 0.1 0.15 0.2 0.25 0.3 0.35 0.4 0.45 Gov policy Gov agency Meat producer Meat slaughter Food handler Consumer Actors I. Media focuses on actions by governmental agency – USDA – which leads to the assumption that regulation will improve the situation i. However, policy gives USDA little enforcement power ii.Takes away agency from consumers to change industrial meat system iii.Takes away accountability of meat industry itself II.Media also puts huge responsibility on consumer to cook at proper cooking temperature and to not cross-contaminate i. Consumer only has power over raw meat they prepare ii.Consumer’s food preparation should be the alternative method for food safety, not main method for food safety III. Number of articles decrease for later outbreaks 1. Jack in the Box outbreak - 149 articles 2. Hudson Foods outbreak - 104 articles 3. Topps outbreak - 28 articles i. Sign that E. coli O157:H7 is being perceived as an everyday risk - part of normal system ii.Takes away from urgency of changing meat system, in order to increase food safety These whole cuts of meat are not tested for E. coli O157:H7! References: Coe, Sue. 1995. Dead meat. New York: Four Walls Eight Windows. Kiranmayi, Ch. Bindu, and N. Krishnaiah and E. Naga Mallika. "Escherichia coli O157:H7 - An Emerging Pathogen in foods of Animal Origin.” Veterinary World 3 (2010), 382-389. doi:10.5455/vetworld.2010.382-389 Lashley, Felissa R., and Jerry D. Durham. 2007. Emerging infectious diseases trends and issues. New York: Springer Pub. Co. http://site.ebrary Mamadouh, Virginie. 1999. "Grid-group cultural theory: an introduction". GeoJournal. 47 (3): 395-409. Nestle, Marion. 2003. Safe food: bacteria, biotechnology, and bioterrorism. Berkeley, CA: University of California Press. Rachel Lupberger ENVS Thesis Spring 2013
USDA Inspected, E. coli Approved: Mass Media’s Role in Shifting Responsibility and perpetuating E. coli in ground beef Government Regulation Feedlot Fecal.
Jan 11, 2016
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USDA Inspected, E. coli ApprovedUSDA Inspected, E. coli Approved:: Mass Media’s Role in Shifting Responsibility and perpetuating E. Mass Media’s Role in Shifting Responsibility and perpetuating E. coli in ground beefcoli in ground beef
Government Regulation
Feedlot
•Fecal shedding•Transfer through soil/water
Slaughterhouse
•Worker-meat contact•Hide-meat contact•Feces-meat contact
Processing Plant
•Worker-meat contact•Meat-meat contact
Food Preparer
•Meat-food contact•Cooking at low temperature•Worker-food contact
Consumer
•Cooking <155˚F•Person-person contact•Raw meat-food contact
Using the LexisNexis database, I searched for the name of the outbreak and year of each case study for all of my sources. My media sources were the New York Times, USA Today, and NBC News.
After collecting all of my articles, I conducted thematic coding for the mention of an action, the critique of an action and the recommendation for an action. Reducing the whole meat system to six actors, each action was connect to a single actor.
1884- Bureau of Animal Industry Act
1906 - Federal Meat Inspection Act
1967 - Wholesome Meat Act1994 - FSIS declares E. coli
O157:H7 an adulterant in ground beef
1994 - Microbiological testing program for E. coli O157:H7
1996 - HACCP system mandated
1999 - USDA allows irradiation of raw meat
2004 - Ground beef plants subject to testing for E. coli O157:H7
Most types of E. coli are not harmful, however, a specific type called E. coli O157:H7 is a toxin producing bacteria, which can lead to sickness or death for humans. The most common vehicle for E. coli O157:H7 in the United States is through ground beef. This bacteria lives in the intestines of animals, and then can be transferred to the meat. A study by the Center for Disease Control found that there are about 74,000 cases of illness from E. coli O157, and about 60 deaths per year.
Actions
0
0.05
0.1
0.15
0.2
0.25
0.3
0.35
0.4
0.45
Gov policy Gov agency Meat producer Meat slaughter Food handler Consumer
Actors
Normalized value of action
1)Jack in the Box 92-93 • lbs meat recalled: O• # of people sick: 700• # of people dead: 42)Hudson Foods 1997• lbs meat recalled: 25 mil• # of people sick:18• # of people dead: 03)Topps Brand 2006• lbs of meat recalled: <22 mil• # of people sick: 30• # of people dead: 0
QuickTime™ and a decompressor
are needed to see this picture.
. I also recorded what actions were commonly stated in the media.
Using excel, I then calculated the percentage of articles that mentioned, critiqued, or recommended actions for each actor and case study.
E. coli and You RegulationsE. coli O157:H7
My Case Studies
Methodology Findings & Implications
Contamination along the commodity chain
Actions minus cricisms
0
0.05
0.1
0.15
0.2
0.25
0.3
0.35
0.4
0.45
Gov policy Gov agency Meat producer Meat slaughter Food handler Consumer
Actors
Normalized value of action
I. Media focuses on actions by governmental agency – USDA – which leads to the assumption that regulation will improve the situation
i. However, policy gives USDA little enforcement power
ii. Takes away agency from consumers to change industrial meat system
iii. Takes away accountability of meat industry itself
II. Media also puts huge responsibility on consumer to cook at proper cooking temperature and to not cross-contaminate
i. Consumer only has power over raw meat they prepare
ii. Consumer’s food preparation should be the alternative method for food safety, not main method for food safety
III. Number of articles decrease for later outbreaks
1. Jack in the Box outbreak - 149 articles
2. Hudson Foods outbreak - 104 articles
3. Topps outbreak - 28 articles
i. Sign that E. coli O157:H7 is being perceived as an everyday risk - part of normal system
ii. Takes away from urgency of changing meat system, in order to increase food safety
These whole cuts of meat are not tested for E. coli O157:H7!
References:Coe, Sue. 1995. Dead meat. New York: Four Walls Eight Windows. Kiranmayi, Ch. Bindu, and N. Krishnaiah and E. Naga Mallika. "Escherichia coli O157:H7 - An Emerging Pathogen in foods of Animal Origin.”
Veterinary World 3 (2010), 382-389. doi:10.5455/vetworld.2010.382-389Lashley, Felissa R., and Jerry D. Durham. 2007. Emerging infectious diseases trends and issues. New York: Springer Pub. Co. http://site.ebrary.com/id/10176167. Mamadouh, Virginie. 1999. "Grid-group cultural theory: an introduction". GeoJournal. 47 (3): 395-409.Nestle, Marion. 2003. Safe food: bacteria, biotechnology, and bioterrorism. Berkeley, CA: University of California Press.
Rachel Lupberger
ENVS Thesis Spring 2013
Rachel Lupberger
ENVS Thesis Spring 2013
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