Just cook it doesn’t cut it

Nine Michigan residents were sickened by E. coli O157:H7 of which six were hospitalized, linked to ground beef from McNees Meats and Wholesale LLC.

Jennifer Holton, Michigan Department of Agriculture and Rural Development public information officer, told those residents it was their fault.

“Even if you think it’s been cooked thoroughly, using a meat thermometer is the only true test. You don’t want any cross contamination. You don’t want to have raw meat or poultry products next to your vegetables. … Just following some of those safety tips can go a long way.”

E. coli O157:H7 and other shiga-toxin producing E. coli are difficult to control once inside a foodservice or home kitchen environment. Consumers are not the only critical control point for meat safety.

This entry was posted in E. coli and tagged , , , by Douglas Powell. Bookmark the permalink.

About Douglas Powell

A former professor of food safety and the publisher of barfblog.com, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, barfblog.com retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 dpowell29@gmail.com 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time