When It Comes To Pathogens, Natural Still Means Natural

Posted on August 25, 2009 by Shawn Stevens

All living creatures carry bacteria, and cattle are no exception. For this reason, naturally occurring pathogens may always remain, at least to some extent, an inherent part of the food we eat. And, according to new research, this basic tenet holds true whether beef cattle are raised conventionally, organically or even naturally.

In new study conducted by Kansas State University, researchers have found that the prevalence of E. coli O157:H7 in cattle that are organically or naturally raised is no different than the prevalence in cattle raised conventionally. The study also found that, when compared to conventionally raised beef cattle, organic and natural production had no impact on the antibiotic susceptibility of the bacteria.

As part of the recent study, researchers collected fecal samples from both organically and naturally raised beef cattle, and then tested for the presence of E. coli O157:H7. Results showed prevalence rates of 14.8% in organically raised cattle, and 14.2% in naturally raised cattle. According to the researchers, the E. coli levels were comparable to those previously identified in cattle that had been conventionally raised. Additionally, when the minimum inhibitory concentration of a variety of antibiotics for E. coli O157:H7 isolates were analyzed to determine the effects of all three production systems, no significant difference in antibiotic susceptibility was found. The findings of the study are detailed in the August 2009 issue of Applied and Environmental Microbiology.

Notably, in response to a recent increase in reported food-borne illness outbreaks, and a corresponding shift in consumer demand for organic and natural foods, many cattle farmers have considered shifting toward organic-based production methods. The new study suggests, however, that although organically and naturally raised beef may be popular for their assumed health benefits, neither have demonstrated any effect on the prevalence of naturally occurring pathogens.

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USDA Conditionally Approves New E. Coli O157:H7 Vaccine For Cattle

Posted on March 15, 2009 by Shawn Stevens

The USDA has granted a conditional license for the nation's first E. coli O157:H7 cattle vaccine. The vaccine is designed to reduce the level of E. coli O157:H7 in the intestines of host cattle, and to prevent the bacteria from spreading in feed lots.

Although additional efficacy tests still need to be conducted, the conditional license granted by the USDA will allow Epitopix LLC, the manufacturer of the vaccine, to begin offering the product for sale. The company developed the vaccine along with researchers from Kansas State University and West Texas A&M University.

During testing, researchers conducted a challenge study, a natural infection trial, and two large-pen field studies of the vaccine at commercial feedlots. According to reports, the vaccine reduced the number of cattle testing positive for the O157:H7 bacteria by 85 percent. Of the animals that did test positive for the pathogen, the vaccine reportedly eliminated 98 percent of the bacteria. "Those are impressive numbers," said Dr. Michael Doyle, director of the University of Georgia's Center for Food Safety. In turn, Jim Sandstrom, of Epitopix, confirmed that the vaccine “represents a significant breakthrough in the beef industry's ongoing effort to reduce E. coli O157:H7."

Following additional studies, Epitopix will likely gain full approval for the vaccine. The company estimates that, eventually, the vaccine will protect as many as 10 million cattle every year (about 1/4 of the country's annual cattle supply), and will likely cost less than $10 per head. One of the country's largest beef producers has already expressed interest in purchasing the vaccine.

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