A major Teagasc study released today says over 3 per cent of Irish beef carcasses are infected with a deadly strain of E.coli.
E.coli 0157 is a pathogen that can cause severe and potentially fatal illnesses in humans.
The study - done by the Teagasc National Food Centre - shows that incidence of E.coli 0157 is highest in cattle in the spring and early summer, confirming the results of previous Teagasc studies.
The study results are being presented to a three-day international conference organised by Teagasc in Dublin.
Commenting on the study, TNFC Head of Food Safety Research Dr Jim Sheridan said the control of the pathogen is a major priority for Teagasc and other research bodies worldwide.
"Research at the National Food Centre is focused on finding ways to treat the animal's hide that will remove this dangerous pathogen and other strains of E.coli that are now emerging. We have not yet found any method that can be used commercially but we are intensifying our efforts", he said.
Dr Sheridan said the implementation by all meat plants and abattoirs of the new beef safety blueprint, (aimed at getting rid of food safety hazards in beef-slaughtering plants), would help to control E.coli 0157.
Dr Sheridan said nothing can be done at farm level to control the level of E.coli 0157 in the quite small number of Irish animals that have been found to be infected with the pathogen. Therefore, emphasis must be placed on control during the slaughter process.