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E. coli: How can I tell if food is contaminated?
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/e-coli/AN01781
- With Mayo Clinic nutritionist
Katherine Zeratsky, R.D., L.D.
read biographyclose windowBiography of
Katherine Zeratsky, R.D., L.D.
Katherine Zeratsky, R.D., L.D.
As a specialty editor for the nutrition and healthy eating guide, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet.
A Marinette, Wis., native, Katherine is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999.
She is active in nutrition-related curriculum and course development in wellness nutrition at Mayo Clinic in Rochester, Minn., and nutrition education related to weight management and practical applications of nutrition-related lifestyle changes.
Other areas of interest include food and nutrition for all life stages, active lifestyles and the culinary arts.
She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
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Question
E. coli: How can I tell if food is contaminated?
E. coli: How can I tell if food is contaminated?
Answer
from Katherine Zeratsky, R.D., L.D.
You can't tell whether a food is contaminated with E. coli by the way it looks, smells or tastes. Although most types of Escherichia coli (E. coli) bacteria are harmless, certain strains, such as E. coli O157:H7, can cause serious foodborne illness. To protect yourself from E. coli and other foodborne illnesses, follow basic food safety guidelines:
- Rinse raw produce thoroughly; scrub produce that has a firm surface.
- Wash your hands, utensils and kitchen surfaces with hot, soapy water before and after preparing or eating food.
- Keep raw foods, especially meats, separate from ready-to-eat foods.
- Cook your food thoroughly. Beef, pork, lamb and veal steaks, chops, and roasts should be cooked to a minimum internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). Ground meats other than poultry should be cooked to at least 160 degrees Fahrenheit (71 degrees Celsius). And all poultry should be cooked to 165 degrees Fahrenheit (74 degrees Celsius).
- Refrigerate or freeze perishable foods promptly.
- Avoid unpasteurized juices, ciders and dairy products.
- Don't drink untreated water from lakes or streams.
Canned pumpkin: Better than fresh?
- Meat preparation. U.S. Department of Agriculture. http://www.fsis.usda.gov/Factsheets/Ground_Beef_and_Food_Safety/index.asp. Accessed Dec. 12, 2011.
- Escherichia coli O157:H7 and other Shiga toxin-producing Escherichia coli (STEC). Centers for Disease Control and Prevention. http://www.cdc.gov/nczved/divisions/dfbmd/diseases/ecoli_o157h7/. Accessed Dec. 12, 2011.
- Is it done yet? U.S. Department of Agriculture. http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp. Accessed Dec. 12, 2011.
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