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Manufacturing bacteriological contamination outbreaks in industrialized meat production systems: The case of E. coli O157:H7

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  • Arunas Juska
  • Lourdes Gouveia
  • Jackie Gabriel
  • Kathleen Stanley

Abstract

This article outlines aconceptual framework for examining recentoutbreaks of E. coli O157:H7 infectionassociated with the consumption of beef in theUnited States. We argue that beef produced inthis country is generally safer frombacteriological contamination than in the past.Paradoxically, increasing intensification andconcentration in the meat subsector since theearly 1980s has (a) altered agro-food ecology,including characteristics of foodborne bacteriaand human physiology; (b) created conditionsfavorable for the rapid amplification of lowconcentrations of pathogens; and (c) reducedthe beef industry's flexibility to introducechanges necessary to preclude and/or controlthe rapid spread of pathogens in meat and meatproducts. As a result, beef industry currentlyis capable of producing large quantities ofbacteriologically safe meat whilesimultaneously becoming more vulnerable to foodcontaminations that can be fatal in some cases.The limitations and effectiveness of a newregulatory regime, the HACCP (Hazard Analysisand Critical Control Points) system as well asother efforts to decontaminate the beef supplyare discussed. Copyright Kluwer Academic Publishers 2003

Suggested Citation

  • Arunas Juska & Lourdes Gouveia & Jackie Gabriel & Kathleen Stanley, 2003. "Manufacturing bacteriological contamination outbreaks in industrialized meat production systems: The case of E. coli O157:H7," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 20(1), pages 3-19, March.
    • Handle: RePEc:spr:agrhuv:v:20:y:2003:i:1:p:3-19
    DOI: 10.1023/A:1022416727626
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    References listed on IDEAS

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    1. MacDonald, James M. & Ollinger, Michael & Nelson, Kenneth E. & Handy, Charles R., 2000. "Consolidation In U.S. Meatpacking," Agricultural Economic Reports 34021, United States Department of Agriculture, Economic Research Service.
    2. Mathews, Kenneth H., Jr. & Hahn, William F. & Nelson, Kenneth E. & Duewer, Lawrence A. & Gustafson, Ronald A., 1999. "U.S. Beef Industry: Cattle Cycles, Price Spreads, and Packer Concentration," Technical Bulletins 33583, United States Department of Agriculture, Economic Research Service.
    3. Ralston, Katherine, 2000. "Awareness of Risks Changing How Hamburgers Are Cooked," Food Review/ National Food Review, United States Department of Agriculture, Economic Research Service, vol. 23(2), pages 1-7.
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    Cited by:

    1. Diana Stuart & Michelle Worosz, 2012. "Risk, anti-reflexivity, and ethical neutralization in industrial food processing," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 29(3), pages 287-301, September.
    2. Michelle Worosz & Andrew Knight & Craig Harris, 2008. "Resilience in the US red meat industry: the roles of food safety policy," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 25(2), pages 187-191, June.
    3. Ken Hatt & Kierstin Hatt, 2012. "Neoliberalizing food safety and the 2008 Canadian listeriosis outbreak," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 29(1), pages 17-28, March.
    4. Diana Stuart, 2008. "The illusion of control: industrialized agriculture, nature, and food safety," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 25(2), pages 177-181, June.
    5. Karijn Bonne & Wim Verbeke, 2008. "Religious values informing halal meat production and the control and delivery of halal credence quality," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 25(1), pages 35-47, January.

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