Tips for protecting yourself against E. coli infection from contaminated food and water
Cook ground beef to a temperature of at least 160°F (71°C). Ground beef should be cooked until all pink color is gone, but don't rely only on color. Check the temperature with a meat thermometer. Cut open restaurant and home-cooked hamburgers to ensure that they have been completely cooked. The juices should be clear or yellowish, with no trace of pink. Never eat raw or undercooked ground beef.
When preparing food:
Wash your hands often with hot, soapy water, especially after handling raw meat.
Always wash cooking tools, cutting boards, dishes, counter tops, and utensils with hot, soapy water immediately after they have come into contact with raw meat. Do not put cooked meat back onto a plate that has held raw meat unless the plate has been thoroughly washed with soap and water and dried.
Use separate cutting boards for raw meat and for other food items.
Keep raw meat, poultry, and seafood separate from vegetables, fruits, breads, and other foods that have already been prepared for eating.
Use only pasteurized milk, dairy, and juice products. Check product labels for the word "pasteurized." Juice made from concentrate is the same as pasteurized.
Use only treated (chlorinated) drinking water.
Travelers to countries where the water supply may not be safe should be especially careful not to put ice in their drinks or drink tap water. All water consumed should be boiled or bottled. Eat meals when they are hot. Avoid raw fruits and vegetables, except those with skin that you peel yourself.