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Raw & Undercooked Ground Beef – Bacteria Dangers<\/h3>\n
Eating undercooked ground beef is one of the main causes of food illness. Most food illnesses are caused by eating foods that have certain types of bacteria or viruses. When you eat these foods, the bacteria keeps growing in your digestive tract. This causes an infection.<\/span><\/p>\nE. Coli<\/h3>\n
Escherichia coli<\/em> (abbreviated as E. coli<\/em>) are bacteria found in the environment, foods, and intestines of people and animals. Raw ground beef can be contaminated with bacteria like E.coli<\/em>. Two of the most common ways to be infected with E. coli<\/em> are by handling raw ground beef without washing your hands afterwards and by eating ground beef that is undercooked.<\/p>\nSymptoms typically develop 3 – 5 days after eating the contaminated food, with abdominal pain and watery diarrhea predominating. Fever is usually absent. Most people recover in 7 – 10 days.<\/p>\n
A small percentage (5 – 10%) of people with E. coli<\/em> develop a potentially life-threatening complication known as hemolytic uremic syndrome. The condition occurs when bacterial toxins trigger destruction of circulating red blood cells and sudden kidney failure.<\/p>\n<\/div>\n
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Salmonella<\/h3>\n
The term Salmonella<\/em> refers to a group of bacteria that cause Salmonella<\/em> infection, or salmonellosis.<\/p>\nSalmonella<\/em> is a bacteria that can inhabit the digestive tract of cattle without causing illness in the animals.<\/p>\nSalmonella<\/em> poisoning is often linked to contaminated water or foods, especially meat, poultry, and eggs. Symptoms include abdominal cramps, diarrhea, and vomiting, which tend to appear 12 to 72 hours after infection.<\/p>\nMost people recover after 4 to 7 days without treatment, but a person with severe diarrhea may need hospital treatment.<\/p>\n
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Food Illness: High Risk Groups<\/h3>\n
Eating raw beef poses potentially serious health risks for certain groups, particularly:<\/p>\n
\n- young children,<\/li>\n
- pregnant women,<\/li>\n
- seniors, and<\/li>\n
- people with a chronic illness or weakened immune system — such as those with HIV\/AIDS or being treated for cancer, and organ transplant recipients.<\/li>\n<\/ul>\n
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Summary<\/h3>\n
If steak tartare, cannibal sandwiches, or tiger meat are a tradition in your home, try this safe alternative: cook the ground beef with the same spices and toppings, until it reaches 160\u00b0F, and serve it on top of bread or crackers. You may be surprised to find that it tastes better when cooked! Not to mention, you won\u2019t be risking a trip to the hospital with every mouthful.<\/p>\n
If you decide to eat raw beef and develop any signs or symptoms of a foodborne illness, seek immediate medical care.<\/p>\n
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With each holiday season, hundreds of people in the Midwest are sickened after eating a holiday favorite – steak tartare – also know as “cannibal sandwiches” or “tiger meat”. No matter how it is served, eating raw or undercooked ground beef and eggs poses a health risk and should be avoided.<\/p>\n","protected":false},"author":1,"featured_media":17238,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[1300,1319],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17237"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=17237"}],"version-history":[{"count":2,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17237\/revisions"}],"predecessor-version":[{"id":19328,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17237\/revisions\/19328"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/17238"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=17237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=17237"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=17237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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