E-coli Case in Kansas Tied to USDA Recall

The Kansas Department of Health and Environment (KDHE) is investigating a case of E. coli O157:H7 linked to a national investigation of E.coli in other states (including Minnesota and Michigan.). The Centers for Disease Control and Prevention (CDC) and the USDA Food Safety Inspection Service identifies the common food source in the national investigation as door-to-door sale of vacuum-packed frozen steak products. A complete list of potentially contaminated meats can be found at: http://www.fsis.usda.gov/oa/recalls/rnrfiles/rnr028-2003.htm. People who still have meat involved in the recall should contact USDA at 1-800-535-4555 for specific instructions.

Steaks are not generally a source of E.coli illness because the bacteria usually is on the outside of the steak where it is killed when cooked. However, processes to make these steaks more tender can transfer bacteria to the inside of the meat. If the meat is not cooked thoroughly, the bacteria can survive and cause illness.

Reports of illness from the bacteria E. coli O157:H7 is most often in Kansas in warmer months Since May 1, 2003, there have been 7 confirmed cases of E.coli O157:H7 reported in the state, compared to 2 cases typically seen in the same period. KDHE actively investigates all reported cases of pathogenic E. coli and continues to watch for cases in Kansas. Most cases of E. coli O157:H7 are sporadic, and not related to an outbreak. The other cases in Kansas are not related to the multi-state outbreak and not related to each other.

KDHE reminds people to take safety precautions when cooking and preparing food, especially ground beef. E.coli may also be passed from raw meats to any surface. Plates, utensils and cutting boards which have held raw meats should therefore not be used for serving food until they have been washed and sanitized.

"E-coli can be a serious disease, but it's a disease that is preventable," said Mary Glassburner, director of food safety for KDHE. "People should cook ground beef until it is brown all the way through. The regulations for food establishments say that ground beef is to be cooked to an internal temperature of at least 155 degrees Fahrenheit. Proper cooking will destroy the E.coli bacteria."

Symptoms of E. coli illness include stomach cramps and diarrhea and usually occur 2-5 days after eating contaminated food. People with symptoms of E. coli should contact their physician for diagnosis. Treatment for E. coli O157:H7 is not usually treated with antibiotics, as that can cause additional problems.

Glassburner also stated that people should always wash their hands for at least 20 seconds with soap and warm running water before and after cooking and eating, and when leaving the restroom. People who do not wash after using the toilet may carry the bacteria on their hands.-

The E.coli bacteria can be transmitted from person to person on unwashed hands after toileting. As is the case with many other illnesses, older persons, young children, and people with compromised immune systems are those who are most likely to become seriously ill if exposed to E-coli. Because of this, state law prohibits anyone known to have illness from E.coli O157:H7 from working in jobs which would require them to prepare food, provide care to patients, or work in a daycare setting until medical tests confirm that their illness is no longer contagious.

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