State officials urge consumers to avoid eating raw ground meat

MADISON (WITI) -- This holiday season, health experts from the Wisconsin Departments of Health Services (DHS) and Agriculture, Trade and Consumer Protection (DATCP) remind people that eating raw or under-cooked ground meat can result in food-borne illness.

An outbreak of illness in Watertown last winter was linked to eating raw ground beef, served as “tiger meat” or “cannibal sandwiches.” These dishes typically consist of raw ground beef topped with salt, pepper, and onions. They are often served on rye bread or crackers.

“As you plan your meals for upcoming gatherings, remember that no one wants to be sick during the holidays,” said Dr. Henry Anderson, State Health Officer. “You also don’t want to be responsible for spreading illness to family members and friends.”

The 2012 outbreak was caused by thebacteria E. coli O157:H7.  Symptoms of E. coli O157:H7 infections include severe stomach cramps and diarrhea, which may be bloody. Infection can lead to kidney failure in some people, especially the elderly, people with weakened immune systems, and children under five years old.

Raw ground beef served as “tiger meat” was previously associated with large outbreaks of foodborne illness in Wisconsin in 1972, 1978, and 1994. Eating raw ground beef can also lead to infections from other bacteria such as Salmonella, Listeria, and Campylobacter.

Most bacteria in meat, poultry, and eggs can be killed by thorough cooking. To prevent illness, ground beef should always be cooked to an internal temperature of 160°F (71°C). Temperature should be measured with a food thermometer.

Follow these tips to keep your family safe during the holidays:

For more information about food safety, visit: http://datcp.wi.gov/Food/Food_Safety_for_Consumers/index.aspx, or

http://www.foodsafety.gov/

For information about E. coli: http://www.dhs.wisconsin.gov/communicable/Foodborne/Ecoli.htm