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E. coli outbreaks from tainted beef bite out




An outbreak of E. coli from tainted beef has expanded to sicken 177 people in 10 states, US Centers for Disease Control and Prevention said Friday.

Of those infected, 21 have been admitted to hospital. No deaths have been reported. The infected areas aged from less than 1 to 84 years old, with a medieval age of 18 years.

Things include people who have eaten beef since March 1, says the agency – but no supplier, distributor or brand of beef has been identified.

"Traceback surveys are underway to determine the source of raw beef delivered to grocery stores and restaurants where sick people reported eating," said the CDC.

The Agency continued: "Diseases that occurred after March 29 may not be reported due to the time it takes when a person becomes ill with E. coli and when the disease is reported. This takes on average two to three weeks."

In this month, the CDC said it had identified ground meat as the food responsible for an outbreak that at that time involved 109 cases of disease in six states.

States affected by Outbreaks are Georgia, Kentucky, Ohio, Tennessee, Virginia, Indiana, Florida, Illinois, Mississippi, and Minnesota.

At the same time, Grant Park Packing has recalled more than 53,000 pounds of raw beef products due to possible E. coli contamination, the US Department of Agriculture Food Safety and Inspection Service said in a statement. The Illinois firm said the beef wines were produced on October 30 and November 31 and November 1.

K2D Foods / Colorado Premium Foods also remembers more than 113,000 pounds of raw meat steak produced in late March and early April due to possible pollution.

There is no definite relationship between these products and the ongoing E. coli outbreak, the agency said.

Symptoms of E. coli infection include severe abdominal cramps, diarrhea and vomiting. They start on average three to four days after ingestion of the bacteria. Most restore for five to seven days.

Consumers are encouraged to prevent the spread of E. coli by washing their hands frequently, preparing ground meat to an internal temperature of 160 degrees and keeping uncooked foods away from raw beef to prevent cross-contamination.


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