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.
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.
cutting boards for raw meat and for other food items.
meat, poultry, and seafood separate from vegetables, fruits, breads, and other
foods that have already been prepared for eating.
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
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