An outbreak of E. coli has prompted a Michigan company to recall 1.8 million pounds of ground beef.
The meat, produced by Wolverine Packing Co. in Detroit between March 31 and April 18, was sold to restaurants in Massachusetts, Michigan, Missouri and Ohio. The recalled products are stamped with the establishment number "EST. 2574B" and have a production date code in the format "Packing Nos: MM DD 14" between "03 31 14" and "04 18 14."
The U.S. Department of Agriculture learned of the outbreak on May 12. So far, 11 people in the four states have fallen ill from E. coli O157:H7. The bacterium is one of the worst foodborne pathogens, causing severe gastrointestinal symptoms, kidney failure and death. The bacteria are killed by cooking to 160 degrees.
When ordering a burger from a restaurant or when cooking one at home, make sure the meat reaches 160 degrees. Ben Chapman, assistant professor of food safety at North Carolina State University, said ordering a medium or well done burger will not a guarantee that it is cooked enough.
"Medium, medium rare, well done -- they're all vague and nebulous," Chapman said. "The best way is to ask that it's cooked to 160."
Chapman is currently involved in a USDA-funded study on E. coli in beef. He said some fast-food chains will only serve burgers that are cooked to 160 degrees following outbreaks, beginning with Jack-in-the-Box in 1993 when four children died and 600 were sickened by undercooked burgers tainted with E. coli O157:H7. But other restaurants put the onus on consumers. Sometimes servers warn patrons about the risk of food poisoning with undercooked burgers; sometimes they don't.
When ordering, just remember this: 160.-- Lynne Terry