In nine years, no positive results in regulatory tests for E coli O157:H7 have been found in 10,000 samples of dry and semi-dry fermented sausages and fully cooked meat patties.
As a result, USDA's Food Safety and Inspection Service has decided to divert the laboratory resources to more testing for E coli O157:H7 in raw products that pose a more immediate public health risk.
"We are suspending the testing in dry and semi-dry sausage while we reassess it," says Brian K. Mabry, deputy director for congressional and public affairs at FSIS.
FSIS announced this change in its testing regime for ready-to-eat products in its Constituent Update for Friday, May 13, which led off with information on two public hearings regarding catfish regulations that are set for May 24 and 26.
While test results have detected no contaminants in dry and semi-dry sausage and fully cooked meat.