E. coli O157:H7
Yesterday, the USDA Food Safety and Inspection Service issued a largely useless, but still widely published, news release entitled “Independence Day: Drills for the Grill.” In addition to providing little in the way of substantive food safety information about how to “safely” grill a burger, the FSIS news release deceitfully soft-pedals the real risks posed by ground beef, generally, and outdoor grilling in particular. For example, the new release clumps together hamburgers, steak, chicken, hot dogs, and ribs as if all can be treated in the same way, and pose the same relative risk—which is blatantly false. And also, how can anyone at FSIS expect to educate the public about safely grilling ground beef (the real risk here) without once mentioning E. coli O157:H7, the primary risk?
This is my third blog”E.coil affects these days “ as I see lot of people are affected on this Ecoil attack .
Its really pathetic about whats going on with E coil ? Humans are collapsing with this Ecoil . By the way Ecoil is called “Escherichia coli O157:H7 is bacteria causes foodborne illness. Infection often leads to bloody diarrhea, and occasionally to kidney failure, especially in young children and elderly. Most illness has been associated with eating undercooked, contaminated groundbeef, drinking impasteurised milk, swimming in or drinking contaminated water, and eating contaminated vegetables.
Basic Symptoms : Diarrhea sometimes Bloody Diarrhea,Dehydration, Fever And Chills,Stomach Pain or Stomach Cramps
In some people, particularly children under 5 years of age and the elderly, the infection can cause hemolytic uremic syndrome, in which the red blood cells are destroyed and the kidneys fail. About 2–7% of infections lead to this complication. In the United States, hemolytic uremic syndrome is the principal cause of acute kidney failure in children, and most cases of hemolytic uremic syndrome are caused by E. coli O157:H7
Transmission of E coil :
• Eating undercooked ground beef (the inside is pink)
• Drinking contaminated (impure) water
• Drinking unpasteurized (raw) milk
• Working with cattle
Healthy beef and dairy cattle may carry the E. coli germ in their intestines. The meat can get contaminated with the germ during the slaughtering process. When beef is ground up, the E. coli germs get mixed throughout the meat.
The most common way to get this infection is by eating contaminated food. You can be infected with the E. coli germ if you don't use a high temperature to cook your beef, or if you don't cook it long enough. When you eat undercooked beef, the germs go into your stomach and intestines.
The germ can also be passed from person to person in day care centers and nursing homes. If you have this infection and don't wash your hands well with soap after going to the bathroom, you can give the germ to other people when you touch things, especially food.
People who are infected with E. coli are very contagious. Children shouldn't go to a day care center until they have 2 negative stool cultures (proof that the infection is gone). Older people in nursing homes should stay in bed until 2 stool cultures are negative.
Stories :
Kroger Stores, Including Fry's, Smith's And Food 4 Less All Come Forward In JBS Beef Recall
Looks like JBS Swift USA has one customer coming forward on its own.
The Kroger Co. and its Fry’s, Smith’s, and Food 4 Less stores are all asking customers to check their freezers and return any beef with April 27-June 1 sell-by dates. The Smith's website has a good summary.
Kroger said it was “recalling select store-brand and store-packaged ground beef products because the beef was supplied by JBS Swift Beef Co. and may be contaminated with E. coli O157:H7.”
Kroger stores in the Greater Cincinnati area, including Dayton, northern Kentucky and southeastern Indiana; Greater Memphis, Tenn.; Arkansas, Mississippi; Indiana (except southwestern Indiana and Evansville); Illinois; and eastern Missouri sold the bad beef.
Smith’s stores, which are located in western states, are also involved in the recall. As are Food 4 Less stores in Illinois and Indiana and Fry’s Stores in Arizona.
Kroger, with $76 billion in sales last year, is the only retail chain to acknowledge its involvement in the JBS recall of beef linked by the Centers on Disease Control and Inspection (CDC) to a multi-state outbreak of E. coli O157:H7.
The Cincinnati-based Kroger has 2,475 stores in 31 states doing business under a bunch of names.
E. coli recall: 4 Arizonans part of outbreak
Four cases of E. coli infections have been identified by Arizona health officials as possibly linked to beef that a California meatpacking company recalled Monday.
The beef was processed by United Food Group LLC of Vernon, Ca. and shipped to retail distribution centers in Arizona, California, Colorado, Oregon and Utah. It was sold at Albertsons, Save-A-Lot, Grocery Outlet, Fry's, Save-Mart, Smart and Final, Smith's, and Stater Bros. stores.
E. coli Attorney: Recent outbreaks traced to meat products :
The Centers for Disease Control and Prevention have announced that the incidence of E. coli O157:H7 infection traced to ground beef products had significantly declined. CDC attributed the decline to the implementation of a new set of recommendations from the USDA's Food Safety and Inspection Service in 2002 and the beef industry's subsequent enhancement of food safety systems, including testing and control measures.
It is true that since 2002, there has been a general decline in the number of E. coli cases traced to red meat, and an increase in the number of E. coli cases traced to fresh produce, namely bagged lettuce and spinach. But in the last weeks E. coli outbreaks traced to beef products have underscored the importance of continued efforts to protect the public from E. coli in meat.
Don't let a bad meal spoil summer: An unusually high number of E.coli cases have been reported in the region:
An unusually high number of E.coli cases have been reported in the Edmonton region in recent weeks, says the Mayerthorpe Freelancer. During the warmer summer months, the risk of food borne illness often increases as more people prepare food outdoors whether barbecuing, camping or picnicking.
Seven cases of E. coil have been reported in the Edmonton region in the last three weeks. The infections are most often the result of eating food which has been contaminated by the E. coil bacteria. Ground beef is of special concern since it is sometimes contaiminated with E. coli.
These safe food handling tips can help prevent E. coli infection:
• Do not prepare food for others if you are ill with diarrhea.
• Always wash your hands before handling food and after handling raw meat.
• Before and after preparing ground meat, wash the work surface and everything you used in preparing the meat with hot soapy water. (This prevents E. coli bacteria from being transferred to other foods you may prepare on the same work surface.)
• Keep hot foods hot (above 60C/140F ) and keep cold foods cold (below 4C/40F).
• Most importantly, thoroughly cook all ground beef to kill disease causing bacteria. Cooking ground beef to a temperature of 71C/160F at the centre of the hamburger patty will destroy E. coli bacteria. Use a meat thermometer to ensure the meat has reached a high enough temperature. The colour of the meat and juices are not a reliable way of ensuring ground beef is thoroughly cooked.
Prevention is better than Cure :
Hey lets spent a BBQ weeknd in NY or in my friends place grilling is easing it takes less time than regular cooking a potaos etc ….thats a great idea to eat grill food as its easy …what I am saying here is “GRILLING SHOULD BE PROPER TO 72 °C (162 °F).especially Hamburgers Beef is Mandatory ” If you donot grill to this temperature the first Ecoil affects to the children as its easy for that bateria to jump into …..
Donot be crazy about hamburges be crazy on the “ Properly grilled Hamburgers “
It has found that Milk need to be heated and drink properly “Unpasterured milk has some Ecoil”I am not saying to “Not to Eat Hamburgers but just think about the Grilling Temperature “.
Hope you guys understood about “Ecoil cases with the Ungrilled Beef “
E. coli recall: 4 Arizonans part of outbreak
Four cases of E. coli infections have been identified by Arizona health officials as possibly linked to beef that a California meatpacking company recalled Monday.
The beef was processed by United Food Group LLC of Vernon, Ca. and shipped to retail distribution centers in Arizona, California, Colorado, Oregon and Utah. It was sold at Albertsons, Save-A-Lot, Grocery Outlet, Fry's, Save-Mart, Smart and Final, Smith's, and Stater Bros. stores.
E. coli Attorney: Recent outbreaks traced to meat products :
The Centers for Disease Control and Prevention have announced that the incidence of E. coli O157:H7 infection traced to ground beef products had significantly declined. CDC attributed the decline to the implementation of a new set of recommendations from the USDA's Food Safety and Inspection Service in 2002 and the beef industry's subsequent enhancement of food safety systems, including testing and control measures.
It is true that since 2002, there has been a general decline in the number of E. coli cases traced to red meat, and an increase in the number of E. coli cases traced to fresh produce, namely bagged lettuce and spinach. But in the last weeks E. coli outbreaks traced to beef products have underscored the importance of continued efforts to protect the public from E. coli in meat.
Don't let a bad meal spoil summer: An unusually high number of E.coli cases have been reported in the region:
An unusually high number of E.coli cases have been reported in the Edmonton region in recent weeks, says the Mayerthorpe Freelancer. During the warmer summer months, the risk of food borne illness often increases as more people prepare food outdoors whether barbecuing, camping or picnicking.
Seven cases of E. coil have been reported in the Edmonton region in the last three weeks. The infections are most often the result of eating food which has been contaminated by the E. coil bacteria. Ground beef is of special concern since it is sometimes contaiminated with E. coli.
These safe food handling tips can help prevent E. coli infection:
• Do not prepare food for others if you are ill with diarrhea.
• Always wash your hands before handling food and after handling raw meat.
• Before and after preparing ground meat, wash the work surface and everything you used in preparing the meat with hot soapy water. (This prevents E. coli bacteria from being transferred to other foods you may prepare on the same work surface.)
• Keep hot foods hot (above 60C/140F ) and keep cold foods cold (below 4C/40F).
• Most importantly, thoroughly cook all ground beef to kill disease causing bacteria. Cooking ground beef to a temperature of 71C/160F at the centre of the hamburger patty will destroy E. coli bacteria. Use a meat thermometer to ensure the meat has reached a high enough temperature. The colour of the meat and juices are not a reliable way of ensuring ground beef is thoroughly cooked.
Prevention is better than Cure :
Hey lets spent a BBQ weeknd in NY or in my friends place grilling is easing it takes less time than regular cooking a potaos etc ….thats a great idea to eat grill food as its easy …what I am saying here is “GRILLING SHOULD BE PROPER TO 72 °C (162 °F).especially Hamburgers Beef is Mandatory ” If you donot grill to this temperature the first Ecoil affects to the children as its easy for that bateria to jump into …..
Donot be crazy about hamburges be crazy on the “ Properly grilled Hamburgers “
It has found that Milk need to be heated and drink properly “Unpasterured milk has some Ecoil”I am not saying to “Not to Eat Hamburgers but just think about the Grilling Temperature “.
Hope you guys understood about “Ecoil cases with the Ungrilled Beef “
1 comment:
very good information there...thnx
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