Foodborne illness affects an estimated 76 million people in the United States each year, according to researchers at the Centers for Disease Control and Prevention. One of the most dangerous infectious agents is E. coli O157:H7 -- a strain of bacteria that wasn't even recognized as a cause of foodborne illness until the 1980s. The leading food carrier of this bacteria is ground beef; serving this meat undercooked could have devastating repercussions.
Understanding E.Coli
Some strains of E. coli naturally live in your body and help keep dangerous bacteria at bay in the intestinal tract. Certain strains, however, can have serious -- even fatal -- health effects. E. coli O157:H7 is of particular concern because it can produce dangerous toxins that severely impact the intestines. The disease this specific bacteria strain causes is called hemorrhagic colitis. Possible signs and symptoms include low-grade fever, abdominal cramping, watery or bloody diarrhea and vomiting. The acute illness persists for approximately eight days, according to the US Food and Drug Administration.
Undercooked Beef
Although several foods may carry this bacteria, undercooked ground beef is the vector for many cases of E. coli poisoning. In fact, it was responsible for 41 percent of outbreaks in the United States between 1982 and 2002, Hugh Pennington wrote in an October 2010 issue of "The Lancet." During the slaughtering process, the O157:H7 strain of E. Coli present in the intestines can infect the parts of the cow used to produce ground beef. This bacteria thrives even when the meat is refrigerated or frozen; it can still multiply in temperatures as low as 44 degrees Fahrenheit, according to the US Department of Agriculture. The only way to kill it is to fully cook the ground beef.
Effects
It can take minimal amounts of this infectious agent in undercooked beef to make you sick. Complications from this foodborne illness are a major concern for both the elderly and young children. These population groups are at higher risk for developing hemolytic-uremic syndrome, or HUS, as a result of E. coli O157:H7 poisoning. HUS kills red blood cells and can lead to problems with blood coagulation and kidney damage. The condition is the top cause of acute kidney failure in children, according to PubMed Health. Lethargy, bloody stool, fever, GI problems and reduced urine excretion are some of the symptoms.
Proper Handling and Cooking
Following food safety guidelines for handling and preparing ground beef is your best bet for preventing E. coli poisoning. Raw ground beef just purchased can be kept in the refrigerator for one to two days, or indefinitely in the freezer. The safest way to thaw frozen ground beef is in the refrigerator; once thawed, the uncooked meat can be refrozen within three to five days. The US Department of Agriculture advises using a kitchen thermometer to ensure ground beef is cooked to at least 160 degrees Fahrenheit. Always keep your hands, cooking tools and kitchen surfaces sanitized when working with raw meat to prevent cross-contamination.
References
- US Food and Drug Administration: Bad Bug Book--Escherichia coli O157:H7 (EHEC)
- "The Lancet"; Escherichia coli O157; Hugh Pennington; October 2010
- US Department of Agriculture: Ground Beef and Food Safety
- PubMed Health: Hemolytic-Uremic Syndrome
- US Department of Agriculture: Beef from Farm to Table
- Centers for Disease Control and Prevention; Food-Related Illness and Death in the United States; Paul S. Mead, et al
