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Food Poisoning: Beef

According to the Centers for Disease Control and Prevention, food-borne illnesses that originate from mishandled or undercooked beef products account for nearly 20,000 hospitalizations and over 600 deaths annually in the United States. Although beef harbors numerous bacteria that is dangerous to humans, safe food handling procedures significantly limit the transmission of diseases and inhibit the growth of parasitic organisms.

  1. Ground Beef

    • The primary source of beef-related food-borne illness, ground beef poses a greater risk for contamination than other beef products. The meat grinding process results in a larger surface area, leaving a greater portion of meat exposed to air. This exposure exponentially increases the surface available for potential contamination.

      Additionally, unless labeled as ground chuck, ground beef typically consists of an amalgamation of usable trim from other cuts of beef. Although commonly practiced and not inherently dangerous, this method increases the number of animals contributing to one product, which could potentially increase the presence of contaminants. Always cook ground beef to a minimum internal temperature of 160 degrees Fahrenheit to eliminate bacteria and parasites.

    Salmonella

    • As reported by the CDC, salmonellosis affects nearly 1.5 million people annually. The second-most common food-borne illness, salmonella poisoning causes gastroenteritis, typhoid fever and bacteremia. The common form of transmission is the ingestion of beef contaminated with fecal matter.

    Giardia Lamblia

    • A parasitic organism hosted in humans and animals, giardia lamblia causes gastrointestinal problems in addition to chronic fatigue syndrome. Although primarily transmitted through contact with certain types of human cysts, the parasite also lives in undercooked beef products and the intestinal tracts of cows.

    E. coli

    • A bacterial pathogen most often found in cow feces, more than 700 serotypes of Escherichia coli exist. Particularly dangerous to the young, elderly or those with weakened immune systems, E. coli initially causes hemorrhagic colitis, but three to five percent of cases develop into the deadly hemolytic uremic syndrome. Left untreated, E. coli infection causes anemia, profuse gastrointestinal bleeding and renal failure.

    Safety

    • Of paramount importance when working with any meat product, safety precautions must be observed when handling raw beef. Keep raw beef out of the temperature danger zone of 40 degrees to 140 degrees Fahrenheit. In addition, always cook whole beef and steaks to a minimum internal temperature of 145 degrees Fahrenheit. Always keep raw meat segregated in storage to prevent cross contamination.

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