How to Kill the E. Coli Bacteria

Escherichia coli (E. coli) is a bacteria that lives in your intestines and also can get into food. E. coli poisoning, which causes intestinal cramps, vomiting and diarrhea, occurs when dangerous types of E. coli get into your blood. Killing the E. coli in meat and produce before consumption helps you avoid E. coli poisoning. It's also important to prevent cross-contamination, which occurs when bacteria is transferred from raw meat or manure to fresh produce or other foods.

Things You'll Need

• Meat thermometer
• Hot, soapy water
• Bleach

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Instructions

• 1

  Cook meat to a safe internal temperature of 165 degrees F for poultry and turkey, 160 degrees F for ground meat and 145 degrees F for beef, veal and lamb. Cook whole cuts of pork to 145 degrees F and let it rest for three minutes before carving or eating. Check meat with a food thermometer to ensure it reaches the safe temperature. Wash the food thermometer with hot, soapy water after use.

• 2

  Clean cutting boards and utensils used to prepare raw meat with hot, soapy water after use. In addition, use hot, soapy water to wash counters or other areas that have come into contact with raw meat.

• 3

  Wash fruits and vegetables with a solution of 1 to 3 tsp. of bleach mixed with a gallon of water. Rinse with plain water before eating. Reducing transmission is safer than washing off E. coli and other bacteria, however, so prevent cross-contamination by using different utensils and cutting boards to prepare raw meat and produce and washing your hands after preparing raw meat.