Sumary of Celebrate freedom this Fourth of July, and have your burger well done:
- The bacteria poses a particularly deadly risk to children under 5 years old and the elderly, with 5 percent to 10 percent of victims developing hemolytic uremic syndrome, a life threatening condition that can result in chronic illness if it does not kill you outright..
- coli contaminated meat — convinced USDA in the mid-1990s to stop letting companies knowingly sell a deadly product..
- CDC estimates that beef continues to account for more than 25 percent of O157 infections each year, with leafy greens and other fresh produce accounting for the bulk of the remainder..
- Perhaps because federal inspectors do not test most beef products for non-O157 STECs, nor require companies to do so, even though USDA classifies them as adulterants..
- Currently, USDA encourages beef processors to reduce Salmonella contamination so that no more than 5 of 53 samples collected by government inspectors test positive..
- Not surprisingly, a great deal of ground beef is contaminated with Salmonella — about 3.89 percent according to a 2018 USDA survey..
- That less prevalent than in chicken, but Salmonella in beef appears to sicken a disproportionate number of consumers, in part because of popular cooking practices, like eating rare hamburgers (don’t do it)..
- In 2019, ground beef was linked to an outbreak of multidrug-resistant Salmonella Newport infections, which caused 255 reported illnesses and 60 hospitalizations….