What are some concerns about eating and preparing hamburger? A rare but potent disease from pathogenic strains of bacteria called E.coli has been identified. E.coli can cause severe illness and sometimes death.

E.coli can be spread from improper grinding of meat into raw hamburger. It's also spread by unclean, home meat preparation. Most E.coli sickness is connected to undercooked ground beef.

Symptoms include abdominal cramps, watery diarrhea that often becomes bloody, and nausea and vomiting with a low-grade fever. They generally begin 3-4 days after a food was eaten, last up to 10 days, and can require hospitalization.

E.coli survive refrigerator and freezer storage. It is not known what level of E. coli causes infection. Therefore, proper food handling is essential. E.coli can be controlled by completely cooking foods. Follow these suggestions.

1. When cooking, use a food thermometer to make sure hamburger or ground meat patties reach an internal temperature of 160o F. Food Thermometer
2. Cover and rotate microwaved food for even cooking. Check the internal temperature in several places.
3. If eating out, send back meat that doesn't appear to be thoroughly cooked.
4. NEVER drink unpasteurized or raw milk.
5. After shopping, go home. Don't let groceries sit in a hot car while you run errands. Quickly freeze or refrigerate perishable foods.
6. NEVER thaw food on the counter or let it sit out of the refrigerator over 2 hours.
7. Use refrigerated ground meat within 1-2 days. Use frozen meat within 3-4 months.
8. Serve cooked food with clean plates and utensils. This is especially important when grilling. ALWAYS use clean platters to serve grilled meat.
9. Wash hands, utensils and work areas with hot, soapy water after contact with raw meat. Use one quart of water to one Tablespoon chlorine bleach to sanitize cooking surfaces.

For more information, call the USDA Meat and Poultry hotline at 1-800-535-4555.

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