1. Obtain enough copies of the handout to give one to each participant.
2. Review the material on the handout.
3. Study the lesson below. You will want to be sure to cover the
introduction and conclusion. The remainder of the lesson is questions
about E. coli O157:H7.
These may be used in several different ways:
a. You may want to use the material as lecture notes.
b. You may want to ask the questions and let the group discuss the
answers.
c. You may want to provide the questions as a quiz and, after
allowing the participants time to work on this, discuss the correct
answers. (A master for the quiz is attached.) You may not have time to
cover all of the questions, so choose the ones you=d
like to discuss with the group. All of the information is included in
the handout. Encourage the participants to read this.
In recent years, it seems there are an ever-increasing number of stories
about illnesses linked to the bacteria E. coli O157:H7. In order to
protect ourselves and our families, it is important to learn about this
organism, how it is spread and what we can do to control it.
1. What meat is most often associated with E. coli O157:H7?
The organism can live in the intestines of healthy cattle. The surfaces of
meat can become contaminated during slaughter, but this is usually not a
problem on solid pieces like steaks and roasts since bacteria on the meat's
surface are easily killed when the meat is cooked. However, when beef is
ground, the bacteria become mixed throughout meat making it important to be
sure the ground meat is cooked so that it is hot throughout.
2. How can we kill this organism?
E. coli is killed by heat. Although freezing stops the growth of the
bacteria while the meat is frozen, they will begin to grow again after the
meat has thawed.
3. We know we want to avoid eating or serving raw or undercooked ground
beef, but what is the best way to tell if it is done?
The best way to decide if meat is cooked, is to use a meat thermometer. Red
meat should reach at least 160 degrees Farhenheit. If a meat thermometer is
not available, or if you are eating out, cut into ground meat to make sure
it is not pink in the middle and that the juices run clear.
4. Is the microwave a good way to safely cook ground meat?
The microwave is a convenient cooking device; however, it may result in
cold spots in foods that are cooking. Bacteria in these cold spots may not
be killed. To make certain meat is cooked completely so no cold spots
remain, cover and rotate the food during the cooking
time. An additional safety step is to let the food stand, covered, outside
the oven after the cooking time has ended. This standing time helps assure
the food is heated throughout.
5. What should you do if you are served undercooked ground beef in a
restaurant?
Send it back for additional cooking.
6. How long should you keep raw ground meat in your refrigerator?
Use refrigerated ground meat in one to two days. For longer storage, freeze
ground meat and patties. Thaw ground meat products in the refrigerator,
never on the counter.
7. What foods other than ground beef have been associated with illnesses
caused by E. coli O157:H7?
Although we usually think of E. coli with ground meat, outbreaks
have also occurred from several other foods, including produce. Fruits and
vegetables often grow close to the ground and may get contaminated with
animal wastes. In one outbreak, illness was caused by apple cider that was
made from apples that fell to the ground where cattle had been allowed to
graze.
To protect your family from E. coli on produce, wash all produce in
running water. If it is especially dirty or if you know it was grown using
manure as a fertilizer, remove and discard the peel. Avoid unpasteurized
juices and ciders.
8. Can E. coli be passed from person to person?
Bacteria in stools of infected persons can be passed from one person to
another if good cleanliness practices are not followed. This means it is
important to practice good handwashing practices. Always wash hands:
• Before handling food
• After using the bathroom or helping someone else use the bathroom
• After touching hair or face, blowing your nose, sneezing or coughing
• After handling raw meat
• After tending to a child or changing a diaper
• After playing with or touching a pet
• After smoking
Pamela L. Brady, Extension Foods Specialist
