Precautions to take during E. coli outbreak, barbecue season

May 26, 5:56 PMLA Health and Beauty ExaminerSarah Torribio

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Flickr photo/Wendalicious

First swine flu and now E. coli. It’s enough to put a person off of meat for a while.

On Thursday, May 21, some 96,000 pounds of beef produced by Valley Meats LLC were recalled after three people in the Cleveland area were sickened by the same strain of E. coli—a 71-year-old, a 24-year-old and a 3-year-old.

Then, last Sunday, a 7-year-old Cleveland girl died from E. coli. Local authorities say the case may have been linked to the same tainted lot of beef.

Ninety-six thousand pounds is a whole lot of hamburgers, but it is nowhere near the largest meat recall in U.S. history. That dubious honor goes to the Westland/Hallmark meat company which, in February of 2008, voluntarily recalled 143.4 million pounds of beef at the request of the USDA. To put things in perspective, the slaughterhouse recalled enough beef to supply roughly two hamburgers for every single person in the United States.

The current recall involves less meat, but more danger. The Westland/Hallmark recall was deemed a Class II risk, while the risk associated with eating the tainted Valley Meats beef is being called Class I risk by the USDA’s Food Safety and Inspection Service.

The FDA defines a Class I recall as “a situation in which there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death.”

E. coli stems from food being contaminated with human or animal fecal matter. Those exposed to the bacteria typically become ill about a week after infection. The onset is characterized by severe stomach cramps, followed by diarrhea, which ranges from watery to bloody. Fever and nausea or vomiting may also present themselves. Sever cases of E. coli may result in anemia and kidney damage.

According to the Family Doctor website, you should go to the doctor immediately if you are experiencing symptoms such as watery, bloody diarrhea, cramps, fever, nausea or vomiting.  

Consumers have been warned to look out in particular for the following brands of ground beef: 3S, Grillmaster, J & B;  Klub, Thick ’N Savory and Ultimate brand products along with some products "with no particular brand name."

According to InjuryBoard.com, a site devoted to consumer rights, buyers should also look out for “some products with no particular brand name.” That particular classification isn’t very helpful, but the establishment code EST 5712 is. You can find this in the USDA mark of inspection on all the brands of the tainted ground beef, which was produced on March 10.

Why, you may ask, is this beef still floating around and making people sick more than two months after its production? This is because the meat was sold frozen—either as ground beef, chopped steak or pre-formed patties—and distributed nationally.

The need for vigilance comes just in time for barbecue season. It also, ironically, comes in time for National Hamburger Month. (To read more on the history of the hamburger and of America's burger infatuation, check out this article on the Longview, Texas-based News-Journal.com)

If you still plan to throw some patties on the barbecue—and it's likely many of you are, since Americans  41 percent of Americans say they eat burgers at least once a week—there are some definite precautions you should take.

The CDC, which has a page on its site dedicated to E. coli infection-prevention, warns consumers to do the following:

1.  WASH YOUR HANDS thoroughly after using the bathroom or changing diapers and before preparing or eating food. WASH YOUR HANDS after contact with animals or their environments (at farms, petting zoos, fairs, even your own backyard).

2. COOK meats thoroughly. Ground beef and meat that has been needle-tenderized should be cooked to a temperature of at least 160°F/70?C. It’s best to use a thermometer, as color is not a very reliable indicator of “doneness.”

3. AVOID raw milk, unpasteurized dairy products, and unpasteurized juices (like fresh apple cider).

4. AVOID swallowing water when swimming or playing in lakes, ponds, streams, swimming pools, and backyard “kiddie” pools.

5. PREVENT cross contamination in food preparation areas by thoroughly washing hands, counters, cutting boards, and utensils after they touch raw meat.

If you'd like to take a break from beef for a while, or augment your patty parties with some yummy veggie ingredients, there's an idea-packed article on the All Recipes site on how to grill great-tasting vegetables.

There's something to suit even the pickiest palate in this fantastic how-to, including: Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette, Thai Charred Eggplant with Tofu, Grilled Poblano Pepper and Mango Quesadillas, Grilled Bacon Jalapeno Wraps, Grilled Eggplant, Tomato and Goat Cheese, and Grilled Corn with Ancho Chile and Lime Butter.

Believe me, with these kind of options no one will be asking, "Where's the beef?"