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The Centers for Disease Control and Prevention (CDC) said Friday that the outbreak had hospitalized 17 people and that patients had reported eating ground beef at home and at the restaurant before getting sick.
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The mystery behind an epidemic of E. Coli, which has sickened dozens of people in six states, appears to have been resolved, as health officials reported that ground beef was the likely source of the disease. The Centers for Disease Control and Prevention (CDC) said Friday that the outbreak had hospitalized 17 people and that patients had reported eating ground beef at home and at the restaurant before getting sick.
"Tracing surveys are underway to determine the source of ground beef provided to grocery stores and restaurants where sick people ate," an update on the CDC website said. "At present, no supplier, distributor or brand of ground beef has been identified."
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Despite the findings, the agency said it did not advise people to avoid eating ground beef, but recommended consumers and restaurants to handle it safely and cook it at background to avoid other diseases.
The agency said it was continuing its research into the source of Escherichia coli O103 infections that produce Shiga toxin and would continue to update its findings. The outbreak affected residents of Georgia, Kentucky, Ohio, Tennessee and Virginia, and 46 cases were reported in Kentucky. No deaths have been reported as part of the epidemic.
Most strains of E. Coli are harmless, but some are pathogenic and can cause illness, which usually include stomach cramps and diarrhea, according to the CDC. The bacterium can be transmitted by water or contaminated food and sometimes by contact with other people and animals.
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Although most people recover after several days, some cases of E. coli infection can be life threatening. This is especially true for pregnant women, newborns, older or older adults, and those with weakened immune systems.
The CDC recommends washing hands thoroughly, washing fruits and vegetables, cooking meat thoroughly and avoiding cross-contamination in food preparation areas to prevent E. coli diseases.
Madeline Farber of Fox News contributed to this report.
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