8 Tips to Prevent Foodborne Illness

E. coli O157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Although most strains are harmless and

E. coli O157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Although most strains are harmless and live in the intestines of healthy humans and animals, this strain produces a powerful toxin and can cause severe illness.

[step-list-wrapper title=”How to lower your risk of infection” time=””]

[step-item number=”1″ image_url=”” title=”” ]Cook all ground beef and hamburger thoroughly. Because ground beef can turn brown before disease-causing bacteria are killed, use a digital instant-read meat thermometer to ensure thorough cooking. Ground beef should be cooked until a thermometer inserted into several parts of the patty, including the thickest part, reads at least 160° F. Persons who cook ground beef without using a thermometer can decrease their risk of illness by not eating ground beef patties that are still pink in the middle.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]If you are served an undercooked hamburger or other ground beef product in a restaurant, send it back for further cooking. You may want to ask for a new bun and a clean plate, too.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Avoid spreading harmful bacteria in your kitchen. Keep raw meat separate from ready-to-eat foods. Wash hands, counters, and utensils with hot soapy water after they touch raw meat. Never place cooked hamburgers or ground beef on the unwashed plate that held raw patties. Wash meat thermometers in between tests of patties that require further cooking.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Drink only pasteurized milk, juice, or cider. Commercial juice with an extended shelf-life that is sold at room temperature (e.g. juice in cardboard boxes, vacuum sealed juice in glass containers) has been pasteurized, although this is generally not indicated on the label. Juice concentrates are also heated sufficiently to kill pathogens.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]Wash fruits and vegetables thoroughly, especially those that will not be cooked. Children under 5 years of age, immunocompromised persons, and the elderly should avoid eating alfalfa sprouts until their safety can be assured. Methods to decontaminate alfalfa seeds and sprouts are being investigated.[/step-item]
[step-item number=”6″ image_url=”” title=”” ]Drink municipal water that has been treated with chlorine or other effective disinfectants.[/step-item]
[step-item number=”7″ image_url=”” title=”” ]Avoid swallowing lake or pool water while swimming.[/step-item]
[step-item number=”8″ image_url=”” title=”” ]Make sure that persons with diarrhea, especially children, wash their hands carefully with soap after bowel movements to reduce the risk of spreading infection, and that persons wash hands after changing soiled diapers. Anyone with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with others, and preparing food for others.[/step-item]


For more information about reducing your risk of foodborne illness, visit the US Department of Agriculture’s Food Safety and Inspection Service website or the Partnership for Food Safety Education. For more advice on cooking ground beef, visit the U.S. Department of Agriculture website.

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Originally Published in Reader's Digest