The outbreak of E. coli caused by ground and contaminated beef is growing

An epidemic of E. Coli from contaminated ground beef has expanded to 177 sick people in 10 states, the United States Center for Disease Control and Prevention reported Friday.

Of those infected, 21 were hospitalized. No deaths have been reported. Infected persons are less than 1 year old at age 84 and have a median age of 18 years.

Cases include people who have consumed beef since March 1, the agency said, but no supplier, distributor or brand of beef has been identified.

"Tracing surveys are underway to determine the source of raw ground beef supplied to grocery stores and restaurants where sick people have reported eating," said the CDC.

The agency continued, "Diseases that occurred after March 29 may not be reported yet because of the time that elapses between when a person contracts E. coli and when the disease is declared. It takes on average two to three weeks. "

The CDC said this month that it had identified ground beef as the food responsible for an outbreak involving at the time 109 cases of disease in six states.

The states affected by the outbreak are Georgia, Kentucky, Ohio, Tennessee, Virginia, Indiana, Florida, Illinois, Mississippi and Minnesota.

At the same time, Grant Park Packing recalled more than 53,000 pounds of raw ground beef products due to possible E. coli contamination, the US Department of Food Safety and Inspection Service announced. of agriculture in a statement. The Illinois company said the ground beef items had been produced on October 30 and 31 and November 1.

K2D Foods / Colorado Premium Foods also recalls more than 113,000 pounds of raw ground beef produced in late March and early April due to possible contamination.

There is no definitive link between these products and the current epidemic of E. Coli, said the agency.

Symptoms of E. coli infection include severe stomach cramps, diarrhea and vomiting. They start on average three to four days after the ingestion of the bacteria. Most people recover in five to seven days.

Consumers are urged to prevent the spread of E. coli bacteria by washing their hands frequently, by cooking ground beef at an internal temperature of 160 ° C and keeping uncooked foods out of the way raw beef to prevent cross-contamination.