The U.S. Centers for Disease Control and Prevention said on Friday preliminary information suggested ground beef could be responsible for a recent E.coli outbreak that has spread across six states. The CDC attributes preliminary epidemiologic information helped them come to this conclusion, as ill people in this outbreak reported eating ground beef either at home or in restaurants. "Investigations are ongoing to determine the source of ground beef supplied to grocery stores and restaurant locations where ill people ate", the announcement read.
Seventeen ill people have been hospitalized.
Hamburgers, meatloaf and other ground beef meals are probably still safe to eat, the CDC stressed, and retailers can still sell ground beef in stores. Symptoms often include severe stomach cramps, diarrhea (often bloody), and vomiting and usually lasts five to seven days. They begin, on average, three to four days after ingesting the bacteria.
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Most patients recover within a few weeks, but a number get permanent damage or die, according to the CDC.
Now, health officials may finally have the answer: ground beef. Consumers are not being asked to avoid beef products.
Internal temperature of cooked ground beef is recommended to be at least 160 degrees Fahrenheit. Some studies have shown that administering antibiotics to patients with E. coli infections might increase their risk of developing hemolytic uremic syndrome, and a benefit of treatment has not been clearly demonstrated.
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Also, "wash hands, counters, cutting boards, and utensils" after touching raw meat, the agency said.
The CDC recommends thorough handwashing, washing fruits and vegetables, cooking meat thoroughly and avoiding cross-contamination in food preparation areas as ways to prevent E. coli illness. Refrigerated meat should also be used within a day or two. It would also be helpful for people to recall and write down everything they consumed the week before getting sick.
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