Officials are working to find the source of the ground beef that has caused E. coli infections in 12 people in New Hampshire. The people ate beef at more than one location, making it difficult for federal and state officials to find where the infected meat originated.
Marcella Bobinsky, Acting Director of the Division of Public Health Services, said in a statement: “The Division of Public Health Services is working with our federal partners to investigate the source of the ground beef that is causing people in New Hampshire to become ill. Ground beef is a known source of E. coli and it is important for people to avoid eating under-cooked ground beef, whether at home or at a restaurant.”
New Hampshire residents are not at risk, according to officials, as long as they follow food safety practices. This includes cooking ground beef to a temperature of at least 160 degrees Fahrenheit, and preventing cross-contamination of food preparation areas by thoroughly washing hands, cutting boards, counters and utensils after working with raw meat.
For years the government has been telling people not to eat burgers that are not cooked to well done. The E. coli bacteria is found in the intestines of ruminant animals, such as cows. When those animals are slaughtered for food the intestines often burst, which contaminates the meat with pathogenic bacteria. When the meat is ground to make hamburger the bacteria is spread throughout.
E. coli symptoms include severe abdominal and stomach cramps, bloody or watery diarrhea, and a mile fever. Most people recover within a week, but others can develop the complication hemolytic uremic syndrome (HUS). Antibiotics can increase the chances of developing HUS, which has symptoms of reduced urine output, easy bruising, lethargy, skin rash, and mouth and nose bleeding.
The very young and the elderly are at particular risk of E. coli complications, which can be life threatening.