Did the USDA’s delay destroy a 67-year-old company?

Today Topps Meat Co. announced it was closing its business. This comes six days after it was forced to issue the second-largest beef recall in U.S. history. The recall comes in the wake of a cluster of illnesses in the Northeast caused by E. coli bacteria.

The C.D.C*. lists “E. coli O157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Although most strains are harmless, this strain produces a powerful toxin that can cause severe illness”. “Though most illness has been associated with eating undercooked, contaminated ground beef, people have also become ill from eating contaminated bean sprouts or fresh leafy vegetables such as lettuce and spinach.”

While E. coli out-breaks can come from a variety of sources, Ground beef, is by far the most likely. In fact I have met several people in the business of selling meat that have told me they wound not eat ground beef unless they ground it at cooked it them selves.

This begs the question, why was the USDA so slow in investigating, and taking steps to address the out-break? On Thursday, only after New York State Department of Health find evidence of a wider problem, did top USDA officials state they would speed warnings in the future.
"We don't understand why it took so long to recall this meat. If there was a victim in August, it should have been revealed weeks ago," said Jean Halloran of the Consumers Union.

Topps Meat Co. on Sept. 29 recalled 21.7 million pounds of frozen ground beef ( a year's worth of production)
"This is tragic for all concerned," “The decision will cost 87 people their jobs”, said Topps chief operating officer Anthony D'Urso, a member of the family that founded the company in 1940.

Topps, which is a Family owned company claimed to be the leading U.S. maker of frozen hamburger patties. Their web site show that there products are sold in supermarkets, schools, restaurants, hospitals and hotels.

Understanding the importance of food safety, critics question that every lot of processed meat should be tested. Today only “Spot” checks are required. Had the USDA required that each batch of food be tested, the number each year that get sick, and or die, from, contaminated foods would drop dramatically, and maybe 87 people would still have their jobs.

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*Content source: Coordinating Center for Infectious Diseases / Division of Bacterial and Mycotic Diseases