Hamburger Disease:
How to avoid it!
The annual round of barbeques is upon us. Food sizzling on the open grill, dining al fresco, friends and family relaxing on the patio – these are the sights and sounds many of us associate with summer.
By Marilyn Arthurs
Unfortunately, many barbeques serve up some nasty surprises in the form of food poisoning. One of these is commonly referred to as hamburger disease.
What is hamburger disease?
According to Health Canada, hamburger disease is caused by the E.coli 0157:H7 bacteria. What does this mean in plain English? E.coli can be transferred from the intestines of cattle to the outer surface of meat when the animal is butchered, and can then be spread further during the grinding process. The problem, Health Canada points out, is that we cannot distinguish between contaminated and non-contaminated ground beef by its look, smell or taste.
There are several ways we can come into contact with E.coli 0157:H7 – most commonly by handling ground beef without taking the necessary hygiene precautions, and by eating undercooked ground beef. Other sources include fermented meats, unpasteurized milk, unpasteurized apple cider, unchlorinated water and contaminated vegetables.
Even more worryingly, we can spread the bacteria simply by touching an infected surface, such as a cutting board, and then touching another surface.
What are the symptoms?
The effects of hamburger disease vary. Some people suffer no ill effects at all, while others report feeling as though they have a bad case of the flu. Symptoms range from stomach cramps and vomiting, to fever and diarrhea, and usually take effect within two to 10 days after contact; they usually clear up within seven to 10 days.
For some people, however, the effects of the bacteria can be more serious, and even life-threatening. Kidney failure, seizures and stroke can result, and while most people will recover completely, some may end up with permanent health problems, such as kidney damage, and some may even die.
How to reduce your risk
Minimizing the risk of hamburger disease is largely a case of common sense in handling and cooking food. Here are just a few of the many tips provided by Health Canada.
1. Never defrost food at room temperature: bacteria love it and will grow quickly.
2. Always thaw food in the refrigerator, in cold water, or in the microwave if it is to be cooked immediately.
3. Marinate food in the refrigerator, not at room temperature.
4. Wash your hands thoroughly before handling food, and after handling raw meat, poultry, seafood or eggs.
5. When shopping, keep raw meat, poultry and seafood separate from each other and from other foods in your grocery cart.
6. Store these raw foods separately in sealed containers or plastic bags on the lower shelves of the refrigerator.
7. Use separate cutting boards for raw meat, poultry and seafood, and produce.
8. Never place cooked food back on the same cutting board or plate that held raw food – this is a common barbeque mistake.
9. Make sure you kill any bacteria in hamburger and other ground meats by cooking the meat thoroughly; remember, just because ground beef has turned brown is no guarantee all of the bacteria have been killed.
10. Never re-use left-over marinade, unless you boil it first to kill bacteria. Better still, just throw it away and make a new one next time around!
For further information about hamburger disease, and more tips on minimizing the risk, visit www.healthcanada.ca
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