Check Beef before Eating: Officials Warn

Amid concerns of possible E.Coli contamination, Federal government and state health officials on Thursday issued a consumer alert after nine people were sickened by consuming tainted beef.

Nine cases of possible E.Coli contamination have been reported so far; Six in Washington, two in Oregon, and one in Idaho.

E. coli infection causes bloody diarrhea and dehydration. Though the infection typically resolves itself in 5 to 10 days, complications can arise in young children and adults with already hampered immune systems.

A leading cause of foodborne illness, E. coli is known to release a deadly toxin that causes the disease. Ground beef, bean sprouts and leafy vegetables are the easy source of infection. Easily contagious, the infection transmits through unhygienic conditions and personal habits.

Beef sold under the brand name "Northwest Finest 7% Fat, Natural Ground Beef" with UPC code of 752907 600127 and "Northwest Finest 10% FAT, Organic Ground Beef," are identified as suspected products. Both are sold in 16-ounce packages bearing an expiry date between August 1 and August 8.

Manufactured between July 19 and July 30, the products were available for sale at Safeway, QFC and Fred Meyer stores in Washington.

Although, the 41,205 pounds of possibly tainted beef is no longer available on store shelves, the health authorities urge consumers to dispose beef stocked in household freezers.

Furthermore, consumers preparing ground beef products are requested to heed the following advice:

• Cook ground beef throughout at a safe temperature of 160 ºF.

• Use an accurate food thermometer to check that beef is cooked at an appropriate temperature, as color is not a reliable indicator.

• Eating a pink or red ground beef without first verifying the cooking temperature of 160 ºF is a significant risk factor for acquiring E.Coli bacterium.

• Carefully wash your hands with soap and water for at least 20 seconds after touching raw hamburger or other raw meat.

• Do not cut fruits, vegetables, or other foods that are to be eaten raw with the same knife used to cut raw meat unless the knife has been thoroughly cleaned.