The Reminder is making its archives back to 2003 available on our website. Please note that, due to technical limitations, archive articles are presented without the usual formatting.
Manitobans are reminded that ground meats made from beef may be contaminated by E. coli bacteria. Some types of E. coli bacteria can cause a severe illness, commonly known as hamburger disease. To reduce the risk of illness, precautions should be taken when handling ground beef. These include: avoiding consumption of raw or undercooked ground meat; avoiding contact between raw ground meat and other foods; using a clean plate to carry cooked products to the table; thoroughly washing with hot soapy water all utensils, dishes, cutting boards and countertops that have come in contact with raw meat; cooking ground beef thoroughly until it is well done and has a minimum internal temperature of 71 C (or 160 F); avoid eating pink ground beef Ð it is important to note that colour alone is not a reliable indicator that a burger is safe to eat as burgers can turn brown before all disease-causing bacteria are killed; using probe-type food thermometers with digital read-outs to determine if your hamburger is thoroughly cooked; checking to ensure there is no pink in any ground meat you are served whether it has been cooked at home, at friends or at restaurants; checking to ensure that children's burgers are thoroughly cooked; refrigerating or freezing meat as soon as possible after buying; keeping hamburger patties refrigerated until it is time to cook them; thawing frozen meat in the refrigerator and not on the counter; and always washing your hands before handling food, after handling raw meat and after toilet use. Manitoba Health tracks cases of verotoxigenic E. coli, which is the E. coli that can cause severe illness. Over the past 10 years in Manitoba, there has been an average of 68 cases of verotoxigenic E. coli reported per year. As of July 7, there have been 32 reported cases in 2006. Most cases of verotoxigenic E. coli are caused by exposure to raw or undercooked ground meat. Symptoms of E. coli infection can start from two to ten days after exposure. The most common initial symptom is watery diarrhea that may become bloody. There may also be cramps, vomiting and mild fever. This can be especially severe for the very young and the elderly. Some forms of E. coli infection can lead to a serious complication called hemolytic uremic syndrome (HUS), which can cause kidney failure and sometimes death. Suspected cases of E. coli illness should be promptly seen by a physician. For further information, contact Health LinksÐInfo Sant at 788-8200 or 1-888-315-9257.
