II 111th CONGRESS 2d Session S. 3163 IN THE SENATE OF THE UNITED STATES March 24, 2010 Mr. Tester introduced the following bill; which was read twice and referred to the Committee on Agriculture, Nutrition, and Forestry A BILL To amend the Federal Meat Inspection Act to require tracing of meat and meat food products that are adulterated or contaminated by enteric foodborne pathogens to the source of the adulteration or contamination.

1.

Short title

This Act may be cited as the Meat Safety and Accountability Act of 2010.

2.

Findings

Congress finds that it is essential and in the public interest that— (1)the health and welfare of consumers be protected by ensuring that meat and meat food products distributed to consumers are wholesome and not adulterated or contaminated; and (2)Federal meat inspection programs identify all sources, including the slaughterhouse source, of original adulteration and contamination of enteric foodborne pathogens in meat in any case in which— (A)lab samples test positive for enteric pathogen adulteration or contamination; or (B)adulterated or contaminated meat is found in commerce, including foodborne outbreaks.

3.

Definitions

Section 1 of the Federal Meat Inspection Act (21 U.S.C. 601) is amended by adding at the end the following: (x)

Enteric foodborne pathogen

The term enteric foodborne pathogen means live bacteriological matter that is commonly present in the digestive systems of animals for slaughter, specifically E. coli 0157:H7 and salmonella, the presence of which in meat food products may indicate unsanitary conditions at the point of slaughter. (y)

Establishment

The term establishment means any person, firm, meat broker, renderer, or animal food manufacturer. .

4.

Protection against adulterated and contaminated meat or meat food products

Section 8 of the Federal Meat Inspection Act (21 U.S.C. 608) is amended— (1)by striking Sec. 8. The Secretary and inserting the following:

8.

Protection against adulterated and contaminated meat or meat food products

(a)

In general

The Secretary

; (2)by inserting or contaminated after adulterated; and (3)by adding at the end the following: (b)

Sampling protocols

(1)

In general

In carrying out this Act, the Secretary shall implement sampling protocols using methods and technologies to enable personnel of the Food Safety and Inspection Service to rapidly trace potential adulteration and contamination of meat and meat food products by enteric foodborne pathogens to possible preceding sources of the adulteration and contamination, including preparation, packaging, and slaughtering establishments, to determine the original site source of the adulteration or contamination. (2)

Requirements

(A)

In general

Sampling protocols shall include the collection of documentary and other relevant material to enable rapid tracing, including— (i)establishment identification data; (ii)a description of the meat or meat food product; (iii)shipping marks; (iv)bar coding; and (v)disclosure of sole-source or multiple-source origin. (B)

Timing

The collection of documentary and other relevant material to enable rapid tracing under subparagraph (A) shall occur at the time that samples of the relevant meat or meat food product are collected. (C)

Certification

The onsite inspector and a responsible establishment representative shall certify that the documentary and other tracing material collected under subparagraph (A) is complete and accurate. (3)

Tracing of adulterated and contaminated meat and meat food products

If a meat or meat food product sample tests positive or is indicated to test positive for adulteration or contamination by enteric foodborne pathogens, the Secretary shall immediately conduct a trace— (A)to identify all sites of adulteration and contamination, including preparation, packaging, and slaughtering establishments; and (B)to identify the original source of adulteration or contamination. (4)

Subsequent sampling

If a raw ground meat sample tests positive or is indicated to test positive for adulteration or contamination by enteric foodborne pathogens at a preparation, packaging, or slaughtering establishment, the Secretary shall require subsequent sampling at the establishment, and any establishments supplying that establishment, each day for a minimum of 15 consecutive days after the date on which the adulterated or contaminated sample is collected. .