Ground Beef Likely Cause Of E.Coli Outbreak: CDC

ATLANTA, GA -- Preliminary information suggests that ground beef is the source of an E. coli O103 outbreak in Georgia and five other states, according to the Centers for Disease Control and Prevention.

The latest CDC information indicates a total of 109 people are infected with the outbreak strain as of Friday. On Wednesday, 17 cases had been confirmed in Georgia, and 100 nationwide, when investigators said they expected the number of cases to continue to increase. No deaths have been reported.

In Georgia, health officials said the E. coli O103 outbreak more than doubled in number of cases in just two days, from 8 on Monday to 17 on Wednesday.

According to the CDC:

• No cases of hemolytic uremic syndrome, a type of kidney failure, have been reported.
• Preliminary epidemiologic information suggests that ground beef is the source of this outbreak.
  • Ill people in this outbreak report eating ground beef at home and in restaurants.
  • Traceback investigations are ongoing to determine the source of ground beef supplied to grocery stores and restaurant locations where ill people ate.
• At this time, no common supplier, distributor, or brand of ground beef has been identified.
• CDC is not recommending that consumers avoid eating ground beef at this time. Consumers and restaurants should handle ground beef safely and cook it thoroughly to avoid foodborne illness.
• At this time, CDC is not recommending that retailers stop serving or selling ground beef.
• This is a rapidly evolving investigation. We will provide updates as more information becomes available.

SEE ALSO:

17 Cases Of E. Coli Confirmed In GA As Outbreak Spreads
E. Coli Outbreak Sickens 8 In Georgia, CDC Investigates

Advice to Consumers, Restaurants, and Retailers:

Consumers and restaurants should always handle and cook ground beef safely to avoid food borne illness. Thoroughly cook ground beef and any food that contains ground beef to kill germs.
Wash hands with soap and water after touching raw ground beef. Use hot, soapy water or a bleach solution to wash kitchen items that touched raw meat.

• Handling ground beef:
  • Keep raw meat separate from foods that won’t be cooked before eating.
  • Wash hands with soap and water after touching raw meat and before touching other kitchen items.
  • Thoroughly wash countertops, cutting boards, plates, and utensils with hot, soapy water or a bleach solution after they touch raw meat to avoid contaminating other foods and items in your kitchen.
• Cooking ground beef:
  • Don’t eat raw or undercooked ground beef.
  • Cook ground beef hamburgers and mixtures such as meatloaf to 160°F internal temperature. Use a food thermometerExternal to make sure the meat has reached a safe internal temperature. You can’t tell whether meat is safely cooked by looking at it.
    • For hamburgers, insert thermometer through the side of the patty until it reaches the middle.
    • Place the thermometer in the thickest part of the meat for foods like meatloaf.
    • For casseroles and for sauces that contain ground beef, such as spaghetti sauce or sloppy joe, check the temperature in several places.
  • When ordering at a restaurant, ask that ground beef hamburgers and mixtures be cooked to an internal temperature of at least 160°F.
• Storing ground beef:
  • Refrigerate or freeze raw ground beef within two hours after purchase.
  • If you refrigerate raw ground beef, use within 1 or 2 days.
  • Store ground beef in a plastic bag on the lowest shelf of your refrigerator.
  • If you break large packages of ground beef into smaller packages for freezing, wash hands with soap and water after touching the meat or its packaging, and before touching other surfaces.
    • Use hot, soapy water to clean the area where you divided the ground beef, including kitchen counters and utensils.
    • Label your packages with the date they were placed in the freezer and where you purchased the ground beef.
• Thawing ground beef:
  • The best way to safely thaw ground beef is in the refrigerator. Cook or refreeze within 1 or 2 days.

For more information about how to handle ground beef safely, call the USDA Meat and Poultry Hotline (1-888-674-6854).

Take action if you have symptoms of an E. coli infection:

• Talk to your healthcare provider.
• Write down what you ate in the week before you started to get sick.
• Report your illness to the health department.
• Assist public health investigators by answering questions about your illness.

Symptoms of E. coli Infection:

• People usually get sick from Shiga toxin-producing E. coli (STEC) 3–4 days after swallowing the germ.
• Symptoms often include severe stomach cramps, diarrhea (often bloody), and vomiting, and usually lasts 5-7 days.
• Some people with a STEC infection may get a type of kidney failure called hemolytic uremic syndrome.
• For more information, see Advice to Clinicians Antibiotics are not recommended for patients with suspected E. coli infections until diagnostic testing can be performed and E. coli infection is ruled out. Some studies have shown that administering antibiotics to patients with E. coliinfections might increase their risk of developing HUS, and a benefit of treatment has not been clearly demonstrated.

Advice to Clinicians:

Antibiotics are not recommended for patients with suspected E. coli infections until diagnostic testing can be performed and E. coli infection is ruled out. Some studies have shown that administering antibiotics to patients with E. coli infections might increase their risk of developing HUS, and a benefit of treatment has not been clearly demonstrated.