All News / Outbreaks /

Consumer Reminder to Properly Handle and Cook Ground Beef

Picture%201.png

The Kansas Department of Health and Environment’s food safety and consumer protection program, and the Kansas Department of Agriculture’s food safety inspection program, are encouraging consumers to properly handle and fully cook meat products before they are consumed.

The departments are joining forces to make sure the public knows that the United States Department of Agriculture has issued a health alert as a result of 14 illnesses caused by E. coli O157:H7 between September 2005 and March 2006. The illnesses were found in California, Iowa, New York, Ohio, Michigan, Rhode Island and Wisconsin.

The four components are promoted by USDA through its "Fight BAC!" food safety guidelines:

Clean: Wash hands and surfaces often

Wash your hands with warm, soapy water for 20 seconds before and after handling food. Wash your cutting boards, dishes, etc., with hot, soapy water after preparing each food item. Wash fruits and vegetables with cold water before using. There is no need to wash or rinse meat or poultry.

Separate: Don’t cross-contaminate

Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing. Never place cooked food on a plate which previously held raw meat, poultry, or seafood.

Cook: Cook food to proper temperatures

To be sure bacteria and pathogens are destroyed, cook ground beef products to 160 degrees F. Use a food thermometer to be sure!

Chill: Refrigerate promptly

Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner.

Get Help

Affected by an outbreak or recall?

The team at Marler Clark is here to answer all your questions. Find out if you’re eligible for a lawsuit, what questions to ask your doctor, and more.

Get a free consultation
Related Resources
E. coli Food Poisoning

What is E. coli and how does it cause food poisoning? Escherichia coli (E. coli) is a highly studied, common species of bacteria that belongs to the family Enterobacteriaceae, so...

E. coli O157:H7

E. coli O157:H7 is a foodborne pathogen that causes food poisoning. E. coli O157:H7 is the most commonly identified and the most notorious Shiga toxin-producing E. coli (STEC) serotype in...

Non-O157 STEC

Non-O157 Shiga Toxin-Producing E. coli can also cause food poisoning. E. coli O157:H7 may be the most notorious serotype of Shiga toxin-producing E. coli (STEC), but there are at least...

Sources of E. coli

Where do E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC) come from? The primary reservoirs, or ultimate sources, of E. coli O157:H7 and non-O157 STEC in nature are...

Transmission of and Infection with E. coli

While many dairy cattle-associated foodborne disease outbreaks are linked to raw milk and other raw dairy products (e.g., cheeses, butter, ice cream), dairy cattle still represent a source of contamination...

Outbreak Database

Looking for a comprehensive list of outbreaks?

The team at Marler Clark is here to answer all your questions. Find out if you’re eligible for a lawsuit, what questions to ask your doctor, and more.

View Outbreak Database