Prevalence of E.coli in Ground Beef

The safety of ground beef is a major concern for anyone involved in food preparation.A U.S. Department of Agriculture study in 2000 raised the alarm level considerably.Mark Powell,an epidemiologist with the USDA,said an estimated 89% of U.S. beef ground into patties contains some E.coli 0157:H7 bacteria.The amount of bacteria may be minute,but eating less than 10 of the germs can cause severe illness.
The Centers for Disease Control estimate that the E.coli strain kills 52 Americans a year and sickens 62,000 others.Mr.Powell described the bacteria as being pretty ubiquitous in ground beef,though at very,very low levels.Each large batch of ground beef-3,000 pounds or more-may contain less than 100 of the bacteria.
The American Meat Institute,a processor trade group,pointed out that beef grinders typically employ rigorous testing and treatment procedures.These decrease the bacteria's incidence to less than 1% of carcasses.The procedures include water,steam or organic acid rinses.
The bacteria are carried in livestock intestines.When the beef is ground up,they are mixed throughout the batch.Thorough cooking will kill the deadly germs.
E.coli infections are highly contagious.Children,the elderly and others with weakened immune systems are most susceptible to such foodborne illnesses.