MOBeef Update

Bacteria are found everywhere — in soil, plants, animals and even in the human body. While most bacteria are harmless, some can cause foodborne illness. Consumers can minimize the risk of foodborne illness by practicing safe food handling and storage.

E. coli O157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Although most strains of this bacterium are harmless and live in the intestines of healthy humans and animals, this particular strain produces a powerful toxin and can cause illness. Eating food that has not been cooked sufficiently to kill bacteria such as E. coli O157:H7 can cause severe illness in humans.

Salmonella is a group of bacteria found in the digestive tract of many animals, including poultry and cattle. Salmonella can cause illness when ingested in raw or undercooked eggs, poultry or meats and can also contaminate other foods.

Listeria is a bacterium that can be found throughout the environment, including soil and water, and also may be carried by humans and animals.
Listeria can cause severe illness, especially in vulnerable populations, including pregnant women, the elderly and those with weakened immune systems. Although Listeria is destroyed by cooking and pasteurization, it can grow readily at refrigerated temperatures.

By taking the proper in-home precautions, consumers play an important role in ensuring food safety. That means always cleaning hands, cutting boards, utensils and countertops with hot, soapy water before and after handling meat; properly thawing frozen meat products; separating raw meat and poultry from other foods; and cooking meat to the correct internal temperature.

For more information about healthy cooking habits, visit the checkoff-funded Web site.