Preventing Illness from E. Coli (2354)

In the past decade, a rare strain of an e. coli 0157-h7 bacteria has been identified. This bacteria can cause severe illness and sometimes death.

E.coli can be transmitted to meat during food processing and by unsanitary home preparation methods. The majority of outbreaks from this specific e.coli bacteria have been associated with undercooked ground beef.

Symptoms of infection include abdominal cramps, bloody diarrhea, nausea, vomiting, and a low-grade fever. Symptoms generally begin about 3-4 days after the food was eaten, and can require hospitalization. Use the following practices to protect against e. coli infection:

- Always cook ground meats until no pink remains in the center and juices run clear, not pink. Cook to 165 degrees F. If eating out, send back undercooked meat.

- Never drink unpasteurized or raw milk.

- After shopping, go directly home. Quickly freeze or refrigerate perishable foods at 40 degrees F or below.

- Never let meat thaw on the counter or remain out of the refrigerator for over 2 hours.

- Use refrigerated ground meat within 1-2 days; frozen ground meat should be used within 3-4 months for best quality. Thaw frozen meat in the refrigerator, not on the kitchen counter.

- Avoid serving grilled meat on the same unwashed platter used to carry it to the grill.

- Wash hands, utensils, and work areas with hot soapy water after contact with raw meat.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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