You can't tell whether a food is contaminated with E. coli by the way it looks, smells or tastes. Although most types of Escherichia coli (E. coli) bacteria are harmless, certain strains, such as E. coli O157:H7, can cause serious foodborne illness. To protect yourself from E. coli and other foodborne illnesses, follow basic food safety guidelines:
- Rinse raw produce thoroughly; scrub produce that has a firm surface.
- Wash your hands, utensils and kitchen surfaces with hot, soapy water before and after preparing or eating food.
- Keep raw foods, especially meats, separate from ready-to-eat foods.
- Cook your food thoroughly. Beef, pork, lamb and veal steaks, chops, and roasts should be cooked to a minimum internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). Ground meats other than poultry should be cooked to at least 160 degrees Fahrenheit (71 degrees Celsius). And all poultry should be cooked to 165 degrees Fahrenheit (74 degrees Celsius).
- Refrigerate or freeze perishable foods promptly.
- Avoid unpasteurized juices, ciders and dairy products.
- Don't drink untreated water from lakes or streams.
Feb. 04, 2012
- Meat preparation. U.S. Department of Agriculture. http://www.fsis.usda.gov/Factsheets/Ground_Beef_and_Food_Safety/index.asp. Accessed Dec. 12, 2011.
- Escherichia coli O157:H7 and other Shiga toxin-producing Escherichia coli (STEC). Centers for Disease Control and Prevention. http://www.cdc.gov/nczved/divisions/dfbmd/diseases/ecoli_o157h7/. Accessed Dec. 12, 2011.
- Is it done yet? U.S. Department of Agriculture. http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp. Accessed Dec. 12, 2011.