The Co-op Food Stores

added 02/06/08

by Rosemary Fifield, Education and Member Services Director

Ground beef recalls for the presence of E coli O157 have risen steadily over the last two years, with five occurring in 2005, eight in 2006, and 15 in 2007. Exposure to this dangerous form of an otherwise benign bacterium can result in death for children, the elderly, and others who are immune-compromised.

E. coli O157 exists harmlessly in the intestines of many animals, including cattle, horses, sheep, goats, and deer. The risk for humans occurs when we come in contact with fecal material from these animals, whether it is via contaminated water, contaminated food, or direct contact with the animals themselves. Undercooked ground beef, unpasteurized apple cider, and produce contaminated in the field or during processing are the most common sources of E. coli O157 exposure. Infected humans can spread this intestinal bacteria through poor handwashing practices.

In response to the rise in ground beef recalls, the USDA Food Safety and Inspection Service (FSIS) is moving forward with plans directed toward the meat packing industry. These include reducing fecal contamination during slaughter and processing, increasing testing of imported and domestic beef for the bacterium, and performing tests for E. coli O157 earlier in the ground beef production process.

However, as pathogenic strains of E. coli and other bacteria continue to appear in unexpected places and products, we all need to protect ourselves and those we feed by following safe food practices at all times:

Keep raw meat and poultry away from each other and from other food during storage in the refrigerator and during preparation. Never place cooked food on a plate that previously contained raw meat or poultry.

• Always wash your hands and your cutting boards, utensils, and countertops with hot, soapy water before and after handling meat, poultry, or produce.
• Use paper towels, not sponges or cloths, to clean up meat or poultry juices. Discard the soiled paper towels immediately; don’t use them to wipe another area.
• Use an instant-read thermometer or disposable T-sticks to ensure proper internal temperature when cooking dishes made from ground beef. Always cook hamburgers, meat loaf, and other ground beef dishes to at least 160 degrees Fahrenheit. When eating out, reject undercooked hamburgers, especially for children or someone with a weak immune system. Cook beef roasts and steaks to an internal temperature of at least 145 degrees and poultry to 165 degrees Fahrenheit.
• Wash all produce before eating it. Give special care to leafy greens, being sure to remove all signs of soil from each leaf. Discard the wash water; don’t use it to clean other vegetables or fruit.
• Always purchase pasteurized apple cider.