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FSIS Reminds Consumers to Properly Handle and
Cook Ground Beef Products
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| Congressional and Public Affairs
(202) 720-9113
Amanda Eamich
WASHINGTON, April 7, 2006 - The U.S. Department of
Agriculture's Food Safety and Inspection Service (FSIS) is
issuing a public health alert to remind consumers to ensure that
meat products are fully cooked and properly handled before they
are consumed.
FSIS has received reports of 14 illnesses caused by E. coli
O157:H7 with matching microbiological profiles. There is no link
to a specific product but illnesses from this pathogen can be
associated with consumption of raw or undercooked ground beef.
Illnesses have been found in California, Iowa, New York, Ohio,
Michigan, Rhode Island and Wisconsin. These illnesses occurred
over a six-month period, beginning in September 2005 through
March 2006, and FSIS is working closely with State and local
health officials to determine the exposure that led to illness.
Therefore, FSIS wants to remind all consumers of the
proper handling and cooking of meat products. Safe steps in food
handling, cooking, and storage are essential to prevent
foodborne illness. Consumers should follow the four Fight BAC!™
guidelines to keep food safe:
- CLEAN: Wash hands and surfaces often
Wash your hands with warm, soapy water for 20 seconds before and after handling food. Wash your cutting boards, dishes, etc., with hot, soapy water after preparing each food item. Wash fruits and vegetables with cold water before using. There is no need to wash or rinse meat or poultry.
- SEPARATE: Don't cross-contaminate
Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing. Never place cooked food on a plate which previously held raw meat, poultry, or seafood.
- COOK: Cook food to proper temperatures
To be sure bacteria and pathogens are destroyed, cook ground beef products to 160 °F. Use a food thermometer to be sure!
- CHILL: Refrigerate Promptly
Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner.
Consumers with food safety questions can phone the toll-free
USDA Meat and Poultry Hotline at 1-888-MPHOTLINE. The hotline is
available in English and Spanish and can be reached from 10 a.m.
to 4 p.m. (Eastern Time), Monday through Friday. Recorded food
safety messages are available 24 hours a day.
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Last Modified:
April 7, 2006 |
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