After reviewing these results, FSIS determined the effectiveness of the testing program forE. coliO157:H7 in dry and semi-dry fermented sausage products for verifying process controls for these products should be reassessed.
Lab resources will be diverted to increase testing forE. coliO157:H7 in raw products that pose a more immediate public health impact.
“We’re suspending the testing in dry and semi-dry sausage while we reassess it,” an FSIS spokesman told MEATPOULTRY.com. “In the meantime, the agency plans to increase testing for the pathogen in raw products that pose a more immediate public health impact.”