How can I prevent E. coli infection?

How can I prevent E. coli infection?

1.     Wash your hands thoroughly with soap and running water.
2.     Follow the four steps to food safety when preparing food: clean, separate, cook, and chill.
3.     Use a food thermometer  to make sure meat has reached a safe minimum cooking temperature
4.     Cook ground beef, pork, and lamb to an internal temperature of at least 160°F (70˚C).
5.     Insert food thermometer into the side of the patty, to the center, to check.
6.     Cook beef steaks and roasts to an internal temperature of at least 145°F (62.6˚C) and allow to rest for 3 minutes after you remove meat from the grill or stove.
7.     Check temperature in the thickest part of steaks or roasts.
8. Prevent cross-contamination by thoroughly washing hands, counters, cutting boards, and utensils with soap and water after they touch raw meat.
9.  Do not drink untreated water or swallow water when swimming or playing in lakes, ponds, streams, swimming pools, and backyard “kiddie” pools.
10. Don’t eat raw dough or batter.
11. Drink pasteurized milk and juices.
12. Take precautions with food and water when traveling abroad.

Promotion
First 10 people to respond in the comments will get a coupon to get a meat thermometer shown above for free. You will need to have a facebook account (makes it easier) and capability to purchase from Amazon USA.

What are Escherichia coli?
Escherichia coli (abbreviated E. coli) are bacteria found in the intestines of people and animals and in the environment; they can also be found in foods.

Most E. coli are harmless and are part of a healthy intestinal tract. However, some cause diarrhea, urinary tract infections, respiratory illness, bloodstream infections, and other illnesses. The types of E. coli that can cause illness are spread through contaminated food or water and through contact with animals or people.

Two types of E. coli that cause diarrheal illness diagnosed in the United States are Shiga toxin-producing E. coli (STEC) and enterotoxigenic E. coli (ETEC).

STEC are a group of E. coli that produce Shiga toxin. This toxin causes people to have diarrhea, which can be bloody. When you hear reports about outbreaks of E. coli infections in the United States, they’re usually talking about a type called STEC O157.

ETEC are the leading cause of traveler’s diarrhea and a major cause of diarrhea around the world, especially among children.

Rochester Meat Company, a Rochester, Minn., recalls 188,000 pounds of ground beef products Due To contamination with E. coli O157:H7

Recall Release	CLASS I RECALL
FSIS-RC-002-2008	HEALTH RISK: HIGH

Congressional and Public Affairs
(202) 720-9113
Laura Reiser

WASHINGTON, Jan. 12, 2008 - Rochester Meat Company, a Rochester, Minn., is voluntarily recalling approximately 188,000 pounds of ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The problem was discovered through an investigation initiated by the Wisconsin Department of Health and Family Services and the California Department of Public Health into five illnesses in Wisconsin and one illness in California. Anyone concerned about an illness should contact a physician.
The ground beef products subject to recall were produced on Oct. 30, 2007, and Nov. 6, 2007. The products subject to recall were shipped to distributors nationwide for further distribution to restaurants and food service institutions. These products were not available for purchase by consumers in retail establishments.

The following products are subject to recall:

• 10-pound boxes of “SEASONED BEEF BULK” bearing a product number of “09068,” as well as an eight-digit lot number beginning with “730314.”
• 10-pound boxes of “100% PURE BEEF PATTIES” bearing a product number of “09071,” as well as an eight-digit a lot number beginning with “731013.”
• 15-pound boxes of “CHEYENNE SEASONED BEEF PATTIES” bearing a product number of “12017” or “12018,” as well as an eight-digit lot number beginning with “730314.”
• 10-, 15- and 20-pound boxes of “100% PURE GROUND BEEF PATTIES” bearing a product number of “1340,” “127533,” “135724,” “158843” or “158852,” as well as an eight-digit lot number beginning with “731013” or “731014.”
• 10-pound boxes of “100% PURE GROUND CHUCK BEEF PATTIES” bearing a product number of “158898,” as well as an eight-digit lot number beginning with “731014.”
• 10-, 15- and 25-pound boxes of “100% PURE GROUND BEEF CHUCK PATTIES” bearing a product number of “85227,” “227806,” “407823,” “407830,” “407840,” “417841” or “437531,” as well as an eight-digit lot number beginning with “730314,” “731013,” or “731014.”
• 10-pound boxes of “OUR HOMESTYLE 100% PURE GROUND BEEF PATTIES” bearing a product number of “208033,” as well as an eight-digit lot number beginning with “731014.”
• 15-pound boxes of “SEASONED BEEF PATTIES” bearing a product number of “357835,” as well as an eight-digit lot number beginning with “730314.”
• 15- and 15.3-pound boxes of “USDA CHOICE OR HIGHER 100% PURE GROUND BEEF PATTIES” bearing a product number of “437507” or “437521,” as well as an eight-digit lot number beginning with “730314,” “731013,” or “731014.”
• 15-pound boxes of “USDA CHOICE OR HIGHER GROUND BEEF CHUCK PATTIES” bearing a product number of “437822,” as well as an eight-digit lot number beginning with “731014.”

Each box bears the establishment number “Est. 8999” inside the USDA mark of inspection.

Consumers and media with questions about the recall should contact company Quality Assurance Manager Michelle Risius at (507) 529-4759.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. #
Rochester Meat Company, a Rochester, Minn., recalls 188,000 pounds of ground beef products Due To contamination with E. coli O157:H7
tag: E. coli O157:H7, USDA, Beef Recall, USDA Meat and Poultry Hotline, Rochester Meat Company Beef Recall, E.COLI, CHEYENNE SEASONED BEEF PATTIES recall, OUR HOMESTYLE 100% PURE GROUND BEEF PATTIES Recall, SEASONED BEEF PATTIES Recall, Est. 8999 Recall

Truck With Possible E. Coli Tainted Beef Stolen

American Fresh Foods has announced that a truck loaded with 14,800 pounds of ground beef, some of it possibly infected with E. coli O157:H7, was stolen last Thursday. People have been advised to refrain from buying ground beef from dubious vendors. The refrigerated truck had been parked in the company's car park when it was stolen.

The company stressed that its regular meat products that are sold through normal retail outlets are safe. A company spokesman said there is concern for public safety regarding the stolen truck, because apart from their being possibly tainted produce inside, the truck was carrying a limited supply of refrigeration fuel, raising the chances that the produce could go rotten very quickly.

The company added that it is working closely with the USDA (US Department of Agriculture) and local authorities.

Below is a description of the products to look out for, they form part of this alert:

-- 73/27 Ground Beef
2 lbs approx weight packages
sell-by date 12.30.07
production times 14:27 - 15:28

-- 80/20 Ground Beef Chuck
2 lbs approx weight packages
sell-by date12.31.07
production times between 13:40 - 14:27

-- 85/15 Ground Beef Round
1 lb approx weight packages
sell-by date of 12.31.07
production times between 13:51 - 17:01

-- 90/10 Ground Beef Sirloin
1 lb approx weight packages
sell-by date of 12.31.07
production times between 13:49 - 15:35

-- 96/04 Extra Lean Ground Beef 4% Fat
1 lb approx weight packages
sell-by date of 12.31.07
production times 14:25 - 17:22

-- 73/27 100% Ground Beef; Rework Map
40 lbs net wt. box

-- Chuck 100% Ground Beef; Rework Map
260 lbs net wt. combo bin

-- Sirloin 100% Ground Beef; Rework
370 lbs net wt. combo bin

All the produce listed above was produced on 19th December.

About E. coli O157:H7 (Escherichia coli O157:H7)

E. coli O157:H7 is a strain (enterohemorrhagic) of Escherichia coli, a bacterium. It is a cause of foodborne illness. About 73,000 people are infected and 61 people die each year in the USA.

Infected young children and elderly people are the most susceptible to complications, such as bloody diarrhea, occasionally kidney failure, and hemolytic uremic syndrome (red blood cells are destroyed).

In most cases, however, the infected person will just experience abdominal pains, usually no fever, and diarrhea - the illness resolves within a week or so. In some cases the infected person will have no symptoms at all and never knew he/she had been infected.

The most common cause of human infection is the consumption of undercooked, contaminated ground beef, unpasteurized milk, swimming in contaminated water, drinking contaminated water, and eating contaminated vegetables.

Cooking any contaminated foods thoroughly will destroy the E. coli.

Preparing ground beef for safe consumption
(USDA)

-- Before and after you handle it wash your hands with warm soapy water for at least 20 seconds.

-- Wash cutting boards, utensils and dishes with hot soapy water.

-- Do not use the same cutting board for raw meat and other foods you are going to eat.

-- Clean spills immediately.

-- Do not let the raw meat near any foods that you are not going to cook.

-- Make sure ground meat patties have been cooked to a safe internal temperature of 160 F.

-- Do not rely on the meat's color to tell you whether it has been cooked to a high enough temperature. Color is not a reliable indicator.

-- The only way you can be really sure your meat has been cooked well enough to kill the bacteria is to use a thermometer to measure the internal temperature.

-- On a hot day (over 90 F) refrigerate the meat within one hour of purchasing it. On non-hot days do this within two hours of purchasing it.

-- Any meat you do not consume after cooking has to be refrigerated within two hours after cooking.
tag: beef, E. coli O157:H7, ground beef, USDA