Comparative Risk Assessment for Intact (Non-Tenderized) and Non-Intact (Tenderized) Beef: Executive Summary

摘要

In October 2001, the Office of Policy, Program Evaluation and Development (OPPDE) requested the following types of risk assessments to support policy decision-making regarding E. coli O157:H7 in non-intact beef: (1) a farm-to-table risk assessment to evaluate the effectiveness of interventions in reducing the occurrence and extent of E. coli O157:H7 contamination on carcasses and reduce the subsequent risk of illness; and (2) a comparative risk assessment to evaluate the risk of illness per serving from intact versus non-intact (e.g., tenderized) beef steaks and roasts prepared using traditional cooking practices (grilling, broiling, and frying).