Q. What is E. coli?
A. According to the U.S. Department of Agriculture, E. coli is short for Escherichia coli. It is a type of bacteria that normally lives in the intestines of animals and humans. There are hundreds of different kinds, or strains, of E. coli, some of which are harmful, but most of which are not. One strain, E. coli O157:H7, produces a powerful toxin and can cause severe illness, kidney failure and even death.
Q. What foods has E. coli been detected in?
A. The dangerous type of E. coli has been found in beef, milk, fresh vegetables and fruits along with fruit juices. There have been instances when E. coli has been found in water that has been contaminated by sewage.
Q. Is ground beef tested for E. coli?
A. According to the U.S. Department of Agriculture, ground beef is tested at plants for generic E. coli. Since 1997, all plants that slaughter and process meat and poultry have been required to have in place standard operating procedures
for sanitation to ensure they are meeting their responsibility to keep facilities and equipment clean. Slaughter plants were also required to begin testing their products for generic E. coli to verify that their process control systems are working as intended to prevent fecal contamination, the primary avenue of contamination for harmful bacteria. Currently FSIS collects approximately 8,000 product samples per year to test for E. coli O157:H7, according to the U.S. Department of Agriculture. The samples are collected in federal plants, retail
establishments, state inspected plants and FSIS import facilities. If a plant has a positive finding, FSIS inspection personnel conduct follow-up testing. FSIS also collects E. coli O157:H7 samples from cooked, ready-to-eat meat patties and dry fermented sausage in federally inspected establishments.
Q. How is E. coli O157:H7 spread?
A. The bacteria can live in the intestines of healthy cattle. Meat can become contaminated during slaughter and organisms can be mixed into beef when it is ground, according to the U.S. Department of Agriculture. Bacteria present on the
cow's udders or on equipment may also contaminate raw milk. Eating beef (especially ground beef) that has not been cooked sufficiently can cause infection. It is important to use an accurate meat thermometer because contaminated meat looks and smells normal. Other sources of infection are
consumption of sprouts, lettuce, salami, unpasteurized milk and juice. Swimming in or drinking sewage-contaminated water will also cause infection. E. coli 0157:H7 can spread through an infected person when bacteria in diarrheal stools
of infected person is passed from one person to another. That is why good hygiene and hand washing habits are so important.
Q. How can you prevent E. coli O157:H7 infection?
A. 1. Cook all ground beef and hamburger thoroughly. Use an accurate digital instant-read meat thermometer to ensure the beef is cooked thoroughly. Ground beef should be cooked until a thermometer inserted into the patty, at the thickest
part, reads at least 160º F.
2. If you are served an undercooked hamburger or other ground beef product in a restaurant, send it back for further cooking, ask for a new bun and plate.
3. Keep raw meat separate from ready-to-eat foods at home to avoid spreading harmful bacteria. Always wash hands, counters and dishes with hot soapy water
after they touch raw meat.
4. Never place cooked ground beef on an unwashed plate that held raw patties.
5. Drink only pasteurized milk, juice or cider.
6. Wash fruits and vegetables thoroughly.
7. Young children (under 5 years old), immunocompromised people and the elderly should avoid eating alfalfa sprouts until their safety can be assured.
Q. What are the symptoms of E. coli O157:H7 infection?
A. According to the U.S. Department of Agriculture, the symptoms of E. coli O157:H7 are diarrhea or bloody diarrhea, abdominal cramps, nausea and malaise. Symptoms can begin two to five days after food is eaten and can last
about eight days. Some, especially the very young, have developed Hemolytic Uremic Syndrome (HUS) that causes acute kidney failure. A similar illness, Thrombotic Thrombocytopenic Purpura (TTP), may occur in adults.
Q. What should I do if I have eaten a recalled product or have symptoms of E. coli contamination?
Consult your physician as soon as possible.
Q. How do you treat E. coli?
A. Most people recover without antibiotics or other specific treatment in five to 10 days. According to the U.S. Department of Agriculture, there is no evidence that
antibiotics improve the course of disease, and it is thought that treatment with some antibiotics may precipitate kidney complications. Also avoid antidiarrheal agents. Hemolytic Uremic Syndrome is usually treated in an intensive care unit.
Blood transfusions and kidney dialysis are often required. With intensive care, the death rate for Hemolytic Uremic Syndrome is three to five percent, according to the U.S. Department of Agriculture.
Q. What should I do if I find recalled Topps products in my freezer?
A. Remove and send the UPC code and sell-by date information, which is located on the back panel of the box, to Topps Meat Company for a refund and throw the product away. Do not eat the recalled product. UPC and sell-by information can be mailed to:
Attn: Recall Coordinator, Topps Meat Company
LLC, P.O. Box 219, 1161 E. Broad Street, Elizabeth, NJ 07207
For more information on E. coli O157:H7 visit the U.S. Department of Agriculture website at
United States Department of Agriculture - Home
