FRANCAIS

August 06, 2004

·         All Manitobans are reminded that ground meats made from beef may be contaminated by E. coli bacteria. To reduce the risk of illness, it is important that anyone who handles food at home or who prepares or handles food in restaurants or institutional settings takes normal precautions in handling ground beef, including frequent hand washing.

·         On average, in Manitoba, there are approximately 75 identified cases of reportable E. coli illnesses per year. This year there have been 10 cases reported to date in July. This number is not unusual. Two of the individuals have been hospitalized.

·         Symptoms of E. coli food borne illness—commonly known as hamburger disease—can start from two to ten days after consumption. 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. In some cases, a serious and sometimes fatal complication called hemolytic uremia syndrome can cause kidney failure.

·         Manitobans who handle or consume ground meat—whether at home or at a restaurant—can take precautions to prevent exposure to the E. coli bacteria. 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 degrees Celsius (or 160 degrees Fahrenheit);

-         not eating pink ground beef. 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.

If you develop blood diarrhoea, see a physician promptly.

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