What is E. coli O157:H7?

E. coli O157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Although most strains of this bacterium are harmless and live in the intestines of healthy humans and animals, this particular strain produces a powerful toxin and can cause severe illness. The combination of letters and numbers in the name of the bacterium refers to specific markers found on its surface, which distinguishes it from other types of E. coli. Eating food that has not been cooked sufficiently to kill bacteria such as E. coli O157:H7 can cause illness in humans.

Number of Illnesses Attributed to E. Coli O157:H7 Remains Low

The overall level of illnesses related to E. coli O157:H7 are on a downward trend.

• Each year, the Centers for Disease Control and Prevention (CDC) tracks foodborne illnesses. The CDC recently reported in 2005 only 1.06 foodborne illnesses out of 100,000 cases were associated with E. coli O157:H7.
• Recent figures indicate that the United States is on track to reach the government’s Healthy People 2010 goal for E. coli O157:H7. Overall incidence of E. coli O157:H7 cases declined 29 percent since the baseline of 1996-1998.
• In addition to the decline of these foodborne illnesses, ground beef samples testing positive for E. coli O157:H7 has declined more than 80 percent between 2000 and 2004.

Commitment to Safety Research

Years ago, America’s beef producers set out to reduce and eliminate E. coli O157:H7 and today remain committed to that goal.

• The beef industry has invested approximately $400 million on beef safety research in the past decade in addition to spending $250 million more in plant improvements and interventions.
• Beef producers have invested more than $22 million in checkoff-funded beef safety research and development of methods aimed at reducing foodborne bacteria since 1993.

Today, because of the research and cooperative efforts of all segments of the beef industry, interventions to reduce and eliminate E. coli O157:H7 are in place on farms, in feedlots, and in packing plants across the country.

Making Progress Using Best Practices

Each year, individuals representing each segment of the production chain meet to review and update the Beef Industry Food Safety Council Best Practices, which serve as a roadmap in reducing E. coli O157:H7.

• Individuals involved in this process recognize that safety is a non-competitive issue.
• These Best Practices are living documents, updated and reviewed as scientific and technological advances are made. These resources are available free of charge at www.bifsco.org.

Tips for Preventing Foodborne Illnesses

Consumers can take important steps in the kitchen to ensure their food is safe:

• Always wash hands, cutting boards, utensils and countertops with hot, soapy water before and after handling meat.
• Don’t cross-contaminate – separate raw meat and poultry from other foods and don’t place cooked food on a plate that previously contained raw meat or poultry.
• Refrigerate in shallow containers or dispose of leftovers promptly after eating.
• Use an instant-read meat thermometer to ensure the proper internal temperature and eliminate any harmful bacteria.

Food Safety Questions

USDA Meat and Poultry Hotline: For food safety questions on topics including safe storage and handling of food, safe preparation, product dating, product content and more. The hotline is open from 10:00 a.m. to 4:00 p.m. Eastern time on weekdays year round.
Call toll-free: 888-MPHotline (888-674-6854)
Email: mphotline.fsis@usda.gov
Online: http://www.fsis.usda.gov/Home/index.asp