June 8, 2011 – 1:46 pm
I wont normally make a habit of writing two posts in a row about very similar things. Nor do I plan on sticking to the subject of depressing things like disease. However, the news has been quite active lately on the subject of E. coli outbreaks in Europe. Many people are concerned of the possibility of the disease making its way to the U.S. I am not an expert in communicable diseases and I can’t speak much about the real risk of such an outbreak taking hold in the states, but I can offer a little education about what exactly E. coli is. Hopefully, I can give you a few tips on how to avoid a run in with this nasty little critter as well.
What is E. coli?
E. coli is short for Escherichia coli. It is a bacteria that lives in your gut. In fact, right now at this very moment, you have E. coli living in your stomach. Don’t be alarmed, there are many different types of E. coli. The most common types are actually beneficial to you. They help in the break down of food as well as protect you from infestations of other not-so-friendly bacterias. There are however certain strands of E. coli that are not beneficial. The most common strand associated with E. coli infection is O157:H7. That’s the one you don’t want, and that will spoil any plans you had for the next week if you catch it.
So, how does one catch it?
There are basically 3 ways that you can become infected with 0157:H7: 1) Ingest contaminated food or water, this is what is going on in Europe for the most part. 2) Physical contact with someone who is already infected, and 3) Physical contact with animals that carry the bacteria. Infants, the elderly, and people who’s immune system is already weakened by other factors are most at risk of becoming infected.
What can one expect if they do catch it?
Surprisingly some people that are infected with 0157:H7 show no symptoms at all. However, they are still contagious, which makes sticking to the guidelines listed in the next section all the more important.
Most people that have become infected will experience some or all of the following: nausea, fever, abdominal pain, diarrhea, and vomiting. There is no direct treatment for E. coli infection, other than relief of some symptoms. It’s one of those things that just has to run its course, which is 5-7 days for most healthy individuals. Again, infants, the elderly, and people with weakened immune systems are at higher risk of suffering complications, some of which can be fatal.
What can I do to protect myself?
First of all, good personal hygiene is a must. Since you may come in contact with someone who is unknowingly carrying the bacteria it is important to keep your hands clean. Beyond that, you will want to make sure that anything related to food is kept clean. Cook all meats thoroughly (see list below for specific cooking instructions). Wash all fruits and vegetables. Drink only pasteurized milk and fruit juice. This isn’t much of an issue in the U.S. since it is required that all such beverages be pasteurized. Keep cooking utensils and cutlery clean and don’t mix foods when preparing them; such as using the same unwashed cutting board for both raw meat and vegetables.
Some ‘meat specific’ cooking instructions.
Generally speaking, 160 degrees is sufficient to kill E. coli, but here are safe practices for the different types of meat you may prepare.
Solid Pieces of Beef - Cows do not carry E.coli in their muscle tissue. However the meat can become infected on the outside surface if it comes in contact with the bacteria during processing. As long as the outside of any piece of beef is well seared to a nice dark brown you are in good shape.
Ground Beef - Ground beef is a different story. Since the act of grinding up the meat distributes pieces of the outside surface throughout it is possible for E. coli to exist even in the middle of your hamburger. For this reason, all ground beef needs to be cooked all the way through. That’s ‘Well done’, burger aficionados, better safe than sorry.
Chicken, Turkey, or anything with a beak - Cook completely through. The juices should run clear from all parts of the bird. E, coli can live even with the muscle tissue of these animals.
Pork - This is one where you will hear varying opinions. The USDA has recently reduced the suggested temperature to cook pork down to 145 degrees. At this temperature, depending on the thickness of the piece of meat you are working with, you can expect some pink in the center. Use your best judgment on this. I’ve heard expert on both sides, some saying it’s no big deal, others saying to cook pork as thoroughly as you would chicken. Personally, I always cook my pork to an internal temp of 170 degrees because that’s what I was told by an experienced butcher. Also, take as you will but, Mozart died from an infection he got from eating under cooked pork.
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