April 12, 2006
Contact:
Lisa Taylor
Director of Communications
Kansas Department of Agriculture
(785) 296-2653
lisa.taylor@kda.ks.gov
Kansas health and agriculture departments reminding consumers to properly handle and cook ground beef
TOPEKA – The Kansas Department of Health and Environment’s food safety and consumer protection program and the Kansas Department of Agriculture’s food safety inspection program are encouraging consumers to properly handle and fully cook meat products before they are consumed.
“Improperly cooked and handled foods result in foodborne illnesses every year in Kansas and the United States,” said Mary Glassburner, Director of the Bureau of Consumer Health. “Foodborne illnesses can cause very severe illness, even death, so it’s critical that we take the necessary steps to keep our food safe.”
The departments are joining forces to make sure the public knows that the United States Department of Agriculture has issued a health alert as a result of 14 illnesses caused by E. coli 0157:H7 between September 2005 and March 2006. E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness. Anyone who suspects they may have an illness should contact a physician.
The illnesses were found in California, Iowa, New York, Ohio, Michigan, Rhode Island and Wisconsin. While the illnesses share matching microbiological profiles, they are not linked to a specific product. However, this pathogen can be associated with consuming raw or undercooked ground beef. USDA’s Food Safety and Inspection Service is working with state and local health officials to determine the exposure that led to the illnesses. None of the illnesses were reported in Kansas.
“Foodborne illnesses can be avoided by following appropriate food handling and cooking recommendations,” said Dr. Evan Sumner, manager of the Kansas Department of Agriculture’s food safety inspection program. “When handling and preparing meats, it’s good to remember the four basic components to food safety – clean, separate, cook and chill.”
The four components are promoted by USDA through its Fight BAC!™ food safety guidelines:
- CLEAN: Wash hands and surfaces often. Wash your hands with warm, soapy water for 20 seconds before and after handling food. Wash your cutting boards, dishes, etc., with hot, soapy water after preparing each food item. Wash fruits and vegetables with cold water before using. There is no need to wash or rinse meat or poultry.
- SEPARATE: Don't cross-contaminate Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing. Never place cooked food on a plate which previously held raw meat, poultry, or seafood.
- COOK: Cook food to proper temperatures. To be sure bacteria and pathogens are destroyed, cook ground beef products to 160°F. Use a food thermometer to be sure!
- CHILL: Refrigerate promptly. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner.
Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-888-MPHOTLINE (1-888-674-6854). The hotline is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (Eastern Time), Monday through Friday. Recorded food safety messages are available 24 hours a day.