Improving the effectiveness of food safety regulation to minimise Shiga toxin-producing Escherichia coli contamination in fermented meat products.

Background: The consumption of uncooked comminuted fermented meat (UCFM) contaminated with Shiga toxin-producing Escherichia coli (STEC) poses a public health risk. The severity of such a health risk can be demonstrated by an outbreak that occurred in South Australia in 1995, where the consumption of Mettwurst contaminated with E. coli O111:NM resulted in the death of one child, haemolytic uraemic syndrome in twenty-two children, and permanent adverse health effects in at least six children and one 60 years old consumer. The Australian meat industry incurred an estimated loss of more than $A 400 million. In response to the outbreak, the Australian Government introduced an emergency measure in 1996 to ensure the safety of UCFM products.