An E. coli outbreak linked to tainted ground beef has spread to 10 states, with 156 people testing positive for infection, according to the Centers for Disease Control (CDC).

“At this time, no common supplier, distributor, or brand of ground beef has been identified,” the CDC wrote in an update issued Tuesday.

Of the 156 people with reported cases, 20 had been hospitalized. There have been no deaths linked to this E. coli outbreak, according to the CDC's notice.

The investigation into the spread of Shiga toxin-producing Escherichia coli O103 infections began on March 28, after health officials in both Kentucky and Georgia reported outbreaks to the CDC. So far, there have been 65 reported cases and 33 reported cases in Kentucky and Georgia, respectively.

Additional cases of E. coli infection were later reported in Florida (3 as of Tuesday), Illinois (1), Indiana (1), Minnesota (1), Mississippi (1), Ohio (8), Tennessee (41) and Virginia (2).

The CDC notes that infections occurring after March 26 may not yet be accounted for, as those with illnesses may have not yet reported on them.

The CDC is currently conducting investigations into the source of the contaminated beef. As of Tuesday, the agency has not recommended that people refrain from eating ground beef, but instead stressed that “consumers and restaurants should handle ground beef safely and cook it thoroughly to avoid foodborne illness.”

While most strains of E. coli are harmless, some are pathogenic and can cause illness, which typically includes stomach cramps and diarrhea, according to the CDC. The bacteria can be transmitted through contaminated water or food and sometimes through contact with other people and animals.

Many of those infected recover after several days, although some E. coli infection cases can be life-threatening. This is especially true for pregnant women, newborns, older or elderly adults and those with weakened immune systems.

The CDC recommends thorough handwashing, washing fruits and vegetables, cooking meat thoroughly and avoiding cross-contamination in food preparation areas as ways to prevent E. coli illness.


https://www.foxnews.com/health...d-beef-10-states-cdc

Well, there goes the hamburger steaks & gravy.
Plan B, take the bride & grandson out for chicken wings.

Thanks for the link, I do like ground beef. Damn!

This is the reason why I stick to fresh ground beef at the butcher counter.

Back about 20 years ago, a friend of mine and I went through a Taco Bell drive thru. The next day I was sick for half the day, expelling everything in my stomach. I found out days later, my friend was in the hospital for a few days on a IV drip of Cyprio. It turned out to be E.Coli. His bill put him in bankruptcy, while my toll was far less. I rarely eat out due to the lack of humane hygiene. Next time you hit the head in public,
take notice of how many wash their hands after
leaving a stall. It is fucking disgusting! I watch guys flush the urinal handle after grabbing their dick, flush the handle and walk out. The same goes for wiping their ass! I seriously have considered to stop eating out all together.

Even tainted meat can be safely eaten as long as it is thoroughly cooked and reaches a high enough temperature. A huge area of importance is complete hand washing after handling it before touching any other surface as well as any surface the meat or infectious hands have touched.

You can cook the meat as thoroughly as you want but if you are touching plates, utensils, faucets, table or counter tops, etc. with tainted hands, it can still spread like wildfire.

after reading about pink slime we started buying our beef from a friend - half a cow at a time.

Only issue then is how good the slaughterhouse is. No problems so far and we've been doing it for about 15 years now.

quote:

Originally posted by gearhounds:
Even tainted meat can be safely eaten as long as it is thoroughly cooked and reaches a high enough temperature. A huge area of importance is complete hand washing after handling it before touching any other surface as well as any surface the meat or infectious hands have touched.

You can cook the meat as thoroughly as you want but if you are touching plates, utensils, faucets, table or counter tops, etc. with tainted hands, it can still spread like wildfire.

Correct, & often totally overlooked by restaurant staff.
Putting on a plastic glove doesn’t magically mean you can touch raw meat, & then leave the glove on all day & then touch other surfaces. Savages.

I always enjoy it also when waitstaff grab my glass by the lip, or better yet, overhand it with all 5 fingers touching. Do they want my hand in their mouth? Hell no. Why do they think I want their hand in my mouth?

quote:

Originally posted by oddball:
This is the reason why I stick to fresh ground beef at the butcher counter.

even if you personally watch that butcher cut the beef, and run it thru a grinder, then tray and hand it to you,

you still have a risk,

I bought some 22% fat ground beef at a good butcher shop yesterday. I figured it was safe from the E. coli threat, but just in case, I cooked my smash burger pretty well. Smash burgers are thin, so all parts of it were above the critical temperature. Toasted the bun in the residual grease and added a thick slice of raw onion. Good!