Found the source of the mysterious outbreak of E. coli in 5 US states

Apparently, the solution to the mysterious outbreak of E. coli, which has already affected dozens of people in five US states, has been found.

Фото: Depositphotos

Health officials reported that ground beef was the likely source of infection with the bacterium e.coli, writes Fox News. 12 of April The Centers for Disease Control and Prevention (CDC) stated that 17 people were hospitalized during the outbreak, and they all said that they ate ground beef ate before the onset of symptoms at home or in restaurants.

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“Investigations are underway to determine the source of ground beef supplies to grocery stores and restaurants where sick people ate,” the CDC said in an update on its website. “No common supplier, supply or brand of ground meat has been identified at this time.”

Despite the findings, the agency stated that it was not necessary to completely abandon the use of ground beef, but recommended that consumers and restaurants resort to the necessary safety measures and prepare ground beef carefully to avoid further cases of the disease.

The agency said it continues to investigate the source of Escherichia coli O103 infections and will report updates.

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The outbreak affected the people of Georgia, Kentucky, Ohio, Tennessee and Virginia. In Kentucky, 46 cases are reported. Fatal cases are not registered.

Although most strains of E. coli are harmless, some are pathogenic and can cause disease, the symptoms of which include stomach cramps and diarrhea, according to CDC data. Bacteria can be transmitted through contaminated water or food, and sometimes through contact with other people and animals.

Most people recover after a few days, but some infections with E. coli can be life-threatening. Especially at risk for pregnant women, newborns, the elderly, as well as people with weakened immune systems.

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The CDC recommends washing hands thoroughly, washing fruits and vegetables, cooking meat thoroughly, and avoiding cross-contamination in cooking areas to prevent illness.

Minimum safe temperatures for heat processing of meat and poultry (pay attention to the time of "rest" - during this period the dish continues to be prepared, although you have already stopped its heat treatment):

• Ground meat, minced meat, meat mixtures: 160 F (71 C);
• Chicken, turkey: 165 F (74 C);
• Fresh beef, veal, lamb steaks, roasts, meatballs: 145 F (63 C) + “rest” 3 minutes after cooking;
• Whole chicken or turkey: 165 F (74 C);
• Bird Breasts, Roast: 165 F (74 C);
• Thighs of a bird, legs, wings: 165 F (74 C);
• Duck and Goose: 165 F (74 C);
• Stuffing (cooked separately or in poultry): 165 F (74 C);
• Fresh pork: 145 F (63 C) + “rest” 3 minutes after cooking;
• Fresh ham (raw): 145 F (63 C) + “rest” 3 minutes after cooking;
• Ham ready (warming up): 140 F (60 C).

Remember that it is impossible to determine the temperature of the meat by its appearance. Use a special thermometer. Even boiled meat can be pink in appearance, already reaching a safe internal temperature.

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