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Centers for Disease Control and Prevention have issued a food security alert linking an increasing number of E. coli infections with ground beef. Up to now, 177 people reported in 10 states have been infected since the beginning of March, says the CDC.
Of those 177 people, 21 people were hospitalized, the agency said Friday. No deaths have been reported.
Two companies have recalled their ground beef products this week due to possible E. coli contamination, the Food Inspection and Safety Department said at the US Department of Agriculture. Grant Park Packing in Franklin Park, Illinois, recalled approximately 53,200 pounds of raw ground beef products and K2D Foods in Carrollton, Georgia, recalled approximately 113,424 pounds of raw ground beef products.
No supplier, distributor or brand of beef has been directly linked to the outbreak.
"The sick people in this epidemic have consumed ground beef from many sources," the CDC said Friday. "Investigators continue to search for other sources of ground beef, and more products contaminated with E. coli O103 could be recalled."
Kentucky, Tennessee and Georgia had the highest number of cases, followed by Ohio, Florida and Virginia. Indiana, Illinois, Mississippi and Minnesota were also affected. "States are investigating other diseases that may be part of this epidemic," said the CDC.
The bacterium E. coli, often present in the digestive tract of animals, can contaminate many types of food. E. coli has caused many recalls of Romaine lettuce over the past year, but this outbreak was declared over in January. Previous outbreaks included products ranging from ground beef and spinach to alfalfa sprouts and even flour.
A recent report from the public interest monitoring group, the monitoring group, revealed that Food recalls in the United States increased by 10% from 2013 to 2018.
The CDC recommends the following steps to reduce the risk of E. coli infections:
- Wash your hands frequently, especially after using the toilet or changing diapers, before and after the preparation or consumption of food and after contact with animals.
- Cook meat thoroughly to kill harmful germs. Steaks and roasts should be cooked to at least 145 ° F. Let stand 3 minutes after removing meat from grill or oven. Cook ground beef and pork at least 160 ° F. Use a food thermometer to check the temperature of the meat.
- Do not cross-contaminate food preparation areas by washing hands, countertops, cutting boards and utensils thoroughly after touching raw meat.
- Wash fruits and vegetables before eating, unless the packaging indicates that the contents have been washed.
- Avoid raw milk, other unpasteurized dairy products and unpasteurized juices.
- Do not prepare food or drink for others when you are sick.
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