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ATLANTA – Investigators believe ground beef could be blamed after 156 people in 10 states have contracted E. coli since March 1, the Center for Disease Control and Prevention reported on Tuesday.
The CDC tries to trace the cases, including those who consume beef at home and at the restaurant, to their source. No supplier, distributor or brand of beef has been identified.
No deaths were reported, but 20 people were hospitalized for treatment.
The majority of cases occurred in Tennessee, Kentucky, and Georgia, but consumers also became ill in Florida, Illinois, Indiana, Minnesota, Mississippi, Ohio, and Virginia.
The people who ingest the E. Shiga toxin producing coli usually begin to feel sick about three to four days later and can have severe stomach cramps, (often bloody) diarrhea and vomiting. It usually disappears after five to seven days, but can sometimes be life threatening.
The CDC said on Tuesday that they did not recommend that people stop eating or buying ground beef, but urged consumers to make sure the meat was handled and cooked thoroughly.
The CDC continues to investigate and will provide updates as soon as they become available.
Check the CDC website for more information on E. coli, how to prepare meat safely and updates on the survey.
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