Organic Prairie Frequently Asked Questions

Organic Meat Safety FAQ

What is E.coli O157:H7?

Escherichia coli O157:H7 (E.coli) is one of hundreds of strains of the bacterium Escherichia coli. The O157:H7 strain is particularly dangerous, and produces a powerful toxin that can cause severe illness. E.coli can be found on most cattle farms, and can live in the intestines of healthy cattle, deer, goats and sheep. Meat can become contaminated during slaughter, and organisms can be accidentally mixed into meat when it is ground. More information about E.coli O157:H7 can be obtained from the Centers for Disease Control and Prevention web site at www.cdc.gov/NCIDOD/DBMD/diseaseinfo/escherichiacoli_g.htm .

How does Organic Prairie prevent E.coli contamination in its meats?

Organic Prairie minimizes the danger of E.coli contamination in its meats through a combination of organic production practices mandated by the USDA National Organic Program www.ams.usda.gov/nop, good manufacturing practices standard in the industry, and testing and production practices to guarantee quality which voluntarily exceed those required by law.

• Organic Prairie has a long-standing stringent E.coli testing protocol, and specifically tests for E.coli 0157:H7. We have voluntarily chosen to exceed USDA requirements in testing each lot of finished ground beef to insure food safety. Samples go to an independent accredited lab, and each lot is held until the test results come back clean.
• Organic Prairie beef producers have been required to withhold grain from the diet of cattle 3-5 days before slaughter since 1998. This practice results in reduced acidity in the stomachs of cattle, and thus reduced potential for e.Coli contamination.
• The USDA organic standards are the strictest food production standards in the world, and set forth regularly audited practices leading to superior health and living conditions of organic animals, a primary component in food safety.
• All Organic Prairie meats are processed at federally inspected plants, certified for organic production by a third party certifier accredited by the USDA National Organic Program.
• Organic livestock is never fed animal by-products, and never fed antibiotics.
• We visit and audit all plants multiple times per year to ensure they meet our strict quality standards, and in addition, each plant undergoes a third party audit for Good Manufacturing Processes to ensure a safe processing environment.
• Each unit of organic meat is traceable back to a lot. Each lot is traceable back to the farm of origin, and the Farm Plan required by the National Organic Program allows the specific animals included in the lot to be identified and traced back to birth.

How can consumers prevent E.coli O157:H7 infection?

Consumers can prevent E.coli O157:H7 infection by thoroughly cooking ground beef to an internal temperature of 160°. Keep raw meat separate from ready-to-eat foods, and use a separate cutting board for meat. Wash hands, counters, and utensils with hot soapy water after they touch raw meat. Never place cooked meat on the unwashed surface that held raw meat.

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