Lately E.Coli infections have been reported almost nightly on the news. It sounds frightening and some feel helpless in the face of what reporters are saying. This week's health Byte hopes to offer you some useful facts about E. Coli. One common thought is that E.Coli infection is limited to undercooked ground beef.

Raw fruits and veggies
can pose a threat

because according to the CDC (Center for Disease). Many of these outbreaks are traced back to contact with cow manure. For example, when an apple falls from a tree they can come in contact with infected manure. Vegetables may be fertilized with contaminated manure or grown with water tainted by nearby cattle.

The CDC recommends the following tips to minimize your risk of an E.Coli infection:

• Drink only pasteurized juices and milk-check all labels first.
• Scrub fruits and veggies thoroughly with cold water; pull off outer leaves, and peels before washing; if fruit's skin is punctured, cut off that portion.
• Use one cutting board for meats and another for produce.
• Wash hands, utensils, and work areas with hot soapy water after contact with
  raw meat.
• Wash hands thoroughly before handling of food and after bathroom visits, changing diapers or touching animals. Make sure your day care providers follow these guidelines too.
• Freeze or refrigerate perishable foods immediately after shopping or serving; never thaw your meat on your kitchen counter.
• Cook meat to 160 degrees Fahrenheit until the center is gray or brown, and juices run clear, not pink.

Comments

From: Ruthy Wortman from Las Vegas, NV
I work in a major hotel casino as a bakers helper I have been involved with food industry for 7 yrs previously I worked in Health Care industry 8 yrs It might be helpful to know the signs, incubation period for the bacteria, duration of the illness and some other things.

The following info comes from "Foodservice Sanitation"4th edition The Educational Foundation of the National Restaurant Association.

• Incubation period: 12-72 hours
• Duration of illness: 1-3 days
• Symptoms: Bloody diarrhea; severe abd pain, nausea, vomiting, diarrhea, and occasionally fever
• Foods Implicated: Raw and undercooked beef and other red meats imported cheeses unpasteurized milk, raw finfish, cream pies, mashed potatoes, and other prepared foods

Prevention:

• Cook beef and red meats thoroughly, avoid crosscontamination, use safe food and water supplies, avoid fecal contamination from foodhandlers by practicing good personal hygiene
• The major problem is it is more dangerous to children because the illness can possibly lead to kidney failure and blood poisoning.
• If you are reheating leftovers it should be brought to a temp of 165
  The food temp danger zone is 45-140 do not let food sit in these temp for more than 4 hours.
• E Coli is no the only danger there are other bacteria and the cooking temp below should be followed pork, ham, sausage, and bacon in a microwave 170
• all foods previously served and cooled that are reheated 165
• all poultry and game birds 165
• stuffed meats 165
• stuffing 165
• pork, ham, and bacon in another heating element 150
• beef roasts (rare) 130 (for 2 hrs)
• any other potentially hazardous foods 140
  
  these are INTERNAL temperatures

What is Mad Cow Disease
and What Does it Mean For Me?
Mad Cow disease is making international headlines in newspapers and news programs. We have heard that England is facing a tremendous public health problem. Eighty people have died from what is called Mad Cow Disease and many others are suspected as having contracted this fatal neurological disease. Thousands of heads of cattle are being slaughtered to prevent the spread of this devastating disease. Find out more about how this disease started in Europe and how it might affect the United States.

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