THE finding that four out of 36 beef carcasses sampled contained the potentially-fatal E.coli 0157 bacteria should be enough to alert meat plants that new rigorous controls are necessary.
Yet a study by Teagasc's National Food Centre.(NFC) has also exposed food safety shortcomings in beef processing.
One of these is that carcass washing, as currently practised, is ineffective in reducing bacterial contamination. It merely spreads them more widely on the carcass.
While Dr Alice Doherty, one of its authors, acknowledged that the figure of 11 per cent E.coli 0157 detection on carcasses is based on a small sample, any presence at all should serve as ample warning to meat-plant operators.
"The fact that we did detect it says something in itself," she added.
The study concludes: "The relatively widespread distribution of E.coli 0157 found on beef carcasses and in the factory environment has major implications in terms of the transfer of this pathogen on to meat cuts."
This is particularly important as very few of the bacteria can cause infection in humans. The very young, the elderly and the immuno-suppressed are most vulnerable to it.
The study also found a large increase in contamination by a range of bacteria after the "boning stage" of processing (where bones are removed from cuts).
This is likely to be due to cross-contamination arising from increased handling and contact with surfaces and equipment.
The Teagasc study was conducted with a view to plants developing HACCP analysis systems, now legally required by EU directive.
This system of food safety assurances involves identifying hazards. Under Directive 93/43, food business operators are legally required to identify any step in their activities which is critical to ensuring food safety.
Dr Doherty explained that carcass washing, which is usually done with water containing 0.2 parts per million of chlorine at a temperature of 35C, may be done to remove bone dust or blood clots, as opposed to reducing incidence of bacteria.
The NFC is beginning to investigate the effectiveness of specific bacteria-reduction measures, such as other forms of warm-washing and the Vacscan technique which is popular in the US. It involves applying a much higher temperature when washing and then vacuuming quickly to dry the carcass. It is effective in eliminating faecal bacteria, which can often be a source of E.coli 0157.
The Development of HACCP Analysis Systems for Beef Slaughter report was produced under an EU-supported food programme, part of Ireland's Operational Programme for Industrial Development