Why It Is Important For Your Burger To Be Well Done

E. coli 0157:H7 was in the news last week due to the recall of raw beef by Greater Omaha Packing. (1) How does this affect the average consumer? In a previous blog, I explained how L. monocytogenes in cooked chicken could impact people who unknowingly consumed it and this week I am going to explain what E. coli 0517:H7 is, how it affects humans, how it enters the food chain and what manufacturers do to prevent the bacteria in their products.

What is E. coli 0157:H7?

It is the abbreviation of a name for a type of bacteria called Escherichia coli, which is a bacterium that lives in the intestinal tracts of people and animals and may indicate fecal contamination.  There are over 700 strains of E. coli, but only a few strains cause disease.  In the case of E. coli 0157:H7, the bacteria cause bloody diarrhea, abdominal cramps and occurs within 1-8 days after ingestion.  In about 2-7% of cases, the disease is severe enough that HUS develops. HUS or Hemolytic Uremic Syndrome causes destruction of red blood cells and kidney damage. HUS develops more frequently in young children and the elderly. (2)(3)

E. coli 0157H:7 is dangerous because it produces shiga toxin and the number of cells that can cause infection is only 10-100. This means that it does not take much exposure for a person to become ill. The bacteria are usually found in food or water, and it has been linked to raw or undercooked ground beef, unpasteurized milk, apple, and vegetable juices, salads and other vegetables. Handling or contact with animals may also cause infection. The bacteria are also very hardy and can survive in chilled and frozen environments. Freezing only suspends the bacteria and keeps it from reproducing until the temperatures are again favorable. (4)(5)

How can we protect ourselves from E. coli 0157:H7? 

We can prevent foodborne illness from the E. coli 0157:H7 bacteria by making sure that we follow good hygiene and cook our food thoroughly. Ground beef is especially vulnerable to containing these bacteria since it is found in the intestinal tract and can inadvertently contaminate the outer portions of intact muscle. When these are ground, the bacteria are interspersed among all the meat instead of being confined to a small portion of the muscle that could be removed. Raw milk and unpasteurized juices can also be contaminated from fecal matter that is found in and around barns, pastures and fields. Without proper pasteurization, these cells are left to proliferate in the final product. Always make sure that milk and juices are thoroughly pasteurized prior to consuming. Wash raw vegetables thoroughly and cook them if possible. Ground beef should be cooked to 160 °F. Before and after handling ground meat, wash hands thoroughly. Make sure that cross contamination between raw beef and other foods does not occur. Occasionally, person to person transmission can occur, especially in childcare situations. (2)(6)

Should you eat steak tartare?

Steak Tartare is basically raw ground beef with added ingredients, including raw eggs. In Wisconsin, “tiger meat” and “cannibal” sandwiches are also popular. These are made with raw ground beef, spices, raw onions on rye bread and served around the holiday season. While they are tasty, they are not worth risking your health. With these dishes, not only are you at risk from E. coli 0157:H7 infection, but you would also be at risk for a salmonella, campylobacter and other infections as well.  Rule of thumb is do not eat them, especially if you have any condition in which you have a compromised immune system, are elderly or are taking antacid mediation. (7)

How do food production facilities prevent E. coli 0157:H7 infections?

Food manufacturers are always looking to prevent hazards from coming into contact with their products. Hazard Analysis and Critical Control Plans, Good Manufacturing Practices and many other tools are used to prevent E. coli 0157:H7 from entering the food chain. Antimicrobials, organic acid washes, and steam are used in preventing the bacteria from occurring in the final products. Rigorous testing by the manufacturer and by the USDA FSIS personnel is completed to ensure that adulterated products do not reach the consumer.  (8)(9)

What happens to ground beef if the tests are positive for E. coli 0157:H7?

If the tests indicate that the product is positive for E. coli 0157:H7, the product usually diverted to a facility that will thoroughly cook the product, which destroys the bacteria. The product can be cooked on site and used in another product or shipped to another facility that can cook the product. Pet food manufacturers may also be a place of diversion, since most pet food is cooked during the manufacturing process.

What should you do if you have purchased meat products involved in the recall?

You should return them to the place of purchase or contact the manufacturer for further disposal instructions, but whatever you choose to do, please make sure you do not consume them. It is not worth becoming sick to save a few dollars.

Learning to prepare safe food should become second nature as we journey through our adventures in food safety. It is very simply making sure that things are clean, cold, cooked thoroughly, and refrigerated promptly. Until next week, make sure to wash your hands and stay safe.

1. Greater Omaha Packing Recalls Raw Beef Products Due to Possible E. Coli O157:H7 Contamination. (n.d.). Retrieved July 31, 2021, from https://www.fsis.usda.gov/recalls-alerts/greater-omaha-packing-recalls-raw-beef-products-due-possible-e.-coli-o157h7

• 2. Smith, K., & Callahan, D. (n.d.). E. coli O157:H7 – Minnesota Dept. of Health. Retrieved July 31, 2021, from https://www.health.state.mn.us/diseases/ecoli/basics.html

• 3. Smith, K., & Callahan, D. (2003). E. coli O157:H7 Infection (Escherichia coli) and Hemolytic Uremic Syndrome (HUS) – Minnesota Dept. of Health. https://www.health.state.mn.us/diseases/ecoli/index.html
• 4. Todar, K., Madison, & WI. (n.d.). [No title]. Retrieved July 9, 2021, from http://textbookofbacteriology.net/e.coli_3.html
• 5. Center for Food Safety, & Nutrition, A. (n.d.). Bad Bug Book (Second Edition). Retrieved July 9, 2021, from https://www.fda.gov/food/foodborne-pathogens/bad-bug-book-second-edition
• 6. Ground Beef and Food Safety. (n.d.). Retrieved July 31, 2021, from https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/ground-beef-and-food-safetyGerken, M. (2020, December 15).
• 7. Wisconsin Department of Health warns against eating the “cannibal sandwich,” a traditional holiday dish in the state. CNN. https://www.cnn.com/2020/12/14/us/cannibal-sandwich-wisconsin-trnd/index.html
• 8. FSIS-GD-2021-0008.pdf. (n.d.). https://www.fsis.usda.gov/sites/default/files/media_file/2021-07/FSIS-GD-2021-0008.pdf
• 9. Compliance-Guide-Est-Sampling-STEC.pdf. (n.d.). https://www.fsis.usda.gov/sites/default/files/import/Compliance-Guide-Est-Sampling-STEC.pdf