COMMENTARY | E. coli is the suspected bacterium in an epidemic that has left more than 300 people ill and at least 16 dead in several European countries, according to The Irish Times. The culprit is thought to be contaminated vegetables that originated in Spain. E. coli generally originates from fruits, vegetables, meat or from other people. Cattle carry the bacteria in their intestines. When the bacteria gets into a human, within one week, the individual may begin having severe abdominal cramps which will progress to sores on the intestines, causing bloody and loose stools.
This news is not uncommon but it still scares me every time there is an outbreak. It is easy to prevent E. coli in food, but when it comes to other people carrying and spreading the bacterium, it is more difficult. People can spread the bacterium through bodily fluids. If someone sneezes on you, you can't know what illness they may be suffering from. Here are some ways that I avoid, to all extents possible, E. coli.
Fully cooking meat products is one good place to start when trying to prevent foodborne illnesses from infecting your family. I use a meat thermometer to ensure that the meat gets up to the proper temperature. For beef, the recommended temperature is 160 degrees. This will give you a slightly well-done burger or steak, but at least you will not have to worry about the effects of the deadly bacteria. Never consume raw ground beef.
Washing vegetables is another key to preventing diseases including E. coli. If you thoroughly wash your fruits and vegetables, that will help lower your risk of consuming the bacteria. Also be sure to only consume pasteurized dairy and fruit-based drinks. Pasteurization kills bacteria that may be lingering in the beverage. There are several different illness-causing bacteria that pasteurization will destroy, so it is always a good idea to stick to that type of milk or fruit juice.
This last one may seem a little over the top, but it is the safest way to prepare food. Make sure to have multiple cutting boards that never get mixed up. I have color-coordinated ones which helps me keep them separate. I have one cutting board for prepared and fully cooked meats, one for raw meats and one for vegetables and fruits. This way, the potentially contaminated ground beef will never contact the cooked meat, nor will it contact the fruits and vegetables. There are several different bacteria that this can help prevent, not just E. coli.
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