E. coli is naturally present in the intestines of animals and can contaminate muscle meat at slaughter. This particular strain of E. coli produces a disease in humans called hemorrhagic colitis. The disease can cause serious illness and death, especially in children.
Cooking contaminated foods to required minimum internal temperatures assures the destruction of this bacterium. Especially, remember to cook ground beef to 160°F.
Ordinarily, vegetables can be eaten raw or undercooked because E. coli contamination is still out of the ordinary in the United States--unlikely but not impossible. Wash vegetables with slightly warm running water, using a soft brush on those with rough outer layers.
Also, take care not to cross-contaminate from one food to another, from a contaminated surface to a food, or from hands to food. Bacteria in raw meat juices can contaminate ready-to-eat foods. Hands or kitchen equipment can act as agents to spread the bacteria, so frequent hand washing and soap and water washing of surfaces is important.
More information about E. coli O157:H7.
Source:Shannon Crosby, Dietetic Intern, Missouri Department of Health and Senior Services
