Tonic of Time...and Reflection....

Now that nearly a week has passed since my near coronary regarding the recall at Adam's Farm, more information has been garnered....and some solid opinions are forming.
First, the very potential for a recall seems a little closer to home. Not only are we not in a vacuum, but the processing of our beef is controlled by others and comes in contact with other farms and individuals. We've been cruising along growing grass, managing animals, developing customer networks and dealing with the bumps along the way. Chugging along as one might say. In the past, we've not thought deeply enough that we may need to call on our customers to announce "there's a potential problem...we need to recall the beef we sold you"!
Secondly, there seems to be more risk, or at least awareness of, that there are more pathogenic bacteria in our world and in our food as well. Be it in our raw fruits and vegetables or our meat. Headline news and solid science supports this observation. By recent USDA accounts, 28% of all the beef carcasses in the USA carry detectable amounts of pathogenic E. coli. While our meat processing industry does not look like a contemporary counterpart to Upton Sinclair's account of the early 20th century meat packing industry, we do need a dose of reality that meat processing is not and cannot easily be made into an aseptic process. Could we do better? YES! How? There lies the challenge! Not only did a consumer blatantly disregard any and all reasonable meat handling practices, then to have subsequent testing on the the plant and the other farm's products come clean, only to have my pleas for tightened testing fall on deaf ears. "See, the system worked, we're clean, the USDA and Adams did their jobs"!
Thirdly, we're back to thinking more deeply about how we can tighten up our farm to keep safe, clean, transparent and accountable. Not that we lost sight of this, but since we are not at an industrial scale that seems to promote the proliferation of pathogenic E. coli, we tended to rest on some laurels. We thought since we use a processor that does not deal with such industrially produced animals and is just another small-time business trying to fill a need and do it well and cleanly, we should be pretty safe. Well, it seems pathogenic E. coli appears to be around these parts- in central New England. In an unemotional, coldly scientific analysis, the large amount of food that got processed and how many people ate it and did not get sick might suggest something about the processes involved. Something is working....though emotionally, we NEVER want to be in a situation where we slam the doors shut after the horses escape! So, observe, test, change, act.....never rest on your laurels!
So, we've insisted on lot numbering on our product so we can deal decisively if a recall should haunt our doorstep. This will start on our next lot. We've asked to meet with the USDA to learn about their testing and sanitation regulations. We may visit new ways to bring in independent testing. This is expensive, but maybe a cooperative system to share the costs could be started? When we lose control at such a critical step and hand off our animals to someone else, we need new lenses in our glasses!
Since it is a safe assessment to contend that we live in a world populated with very adaptable bacteria, please handle all of your food with an extra dose of care! Wash those fruits and veggies, properly defrost and cook that meat and properly handle all leftovers. Can you hear your mother in the background.....?