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Fast-food Beef Tacos Blamed For Multi-state E Coli Outbreak

Date:
June 15, 2004
Source:
Infectious Diseases Society Of America
Summary:
Thirteen people from Arizona, California, and Nevada who ate beef tacos from a national fast-food restaurant chain in 1999 became infected with Escherichia coli, according to a study in the June 15 issue of Clinical Infectious Diseases.

Thirteen people from Arizona, California, and Nevada who ate beef tacos from a national fast-food restaurant chain in 1999 became infected with Escherichia coli, according to a study in the June 15 issue of Clinical Infectious Diseases, now available online.

Epidemiologists found that evidence pointed to the ground beef as the problem taco ingredient. A strain of E coli, which can cause people to suffer bloody diarrhea and renal problems, occurs in the manure of some healt hy cattle; any meat that comes into contact with that manure in slaughterhouses can become contaminated. In this study, a slaughterhouse in Idaho was the source of beef that was distributed to several Mexican-style restaurants in California and Nevada. The single Arizona restaurant affected by the outbreak may have been supplied with meat transferred from Nevada.

E coli can be killed by cooking ground meat to at least 160 F. When inspectors examined the restaurants' self-monitored temperature data after being notified of the potential exposure to E coli, the documents showed a flaw in only one of the restaurants' meat handling. However, that doesn't necessarily mean the other restaurants did everything correctly.

"The reality is that by time the illnesses are diagnosed, the reports are submitted to the health department, and the epidemiological study is completed, it could be weeks since the actual exposure to the contaminated food," said Dr. Michele Jay of the California Department of Health Services and lead author of the study. "Additionally, investigators are depending on written records from the food facilities that may be incomplete."

There are, however, potential solutions on the horizon to help combat E coli outbreaks. The U.S. Department of Agriculture's Animal and Plant Health Inspection Service plans to phase in a tracking system over the next five years that would enable the tracing of meat products back to their sources. Such a system would also allow epidemiologists to compare distribution of human illness cases with distribution of the food in question.

In the meantime, doctors need to watch patients for symptoms of E coli and other foodborne illness, which may include bloody or prolonged diarrhea, weight loss, fever, and vomiting, said Dr. Jay. Very old, very young, and immunocompromised patients are more susceptible to E coli, and physicians should be sure to ask about activities that could have put patients at risk for the infection, such as eating raw or undercooked food, drinking unpasteurized milk, coming into contact with farm animals, or visiting a farm.



Story Source:

The above story is based on materials provided by Infectious Diseases Society Of America. Note: Materials may be edited for content and length.


Cite This Page:

Infectious Diseases Society Of America. "Fast-food Beef Tacos Blamed For Multi-state E Coli Outbreak." ScienceDaily. ScienceDaily, 15 June 2004. <www.sciencedaily.com/releases/2004/06/040615075550.htm>.
Infectious Diseases Society Of America. (2004, June 15). Fast-food Beef Tacos Blamed For Multi-state E Coli Outbreak. ScienceDaily. Retrieved September 30, 2014 from www.sciencedaily.com/releases/2004/06/040615075550.htm
Infectious Diseases Society Of America. "Fast-food Beef Tacos Blamed For Multi-state E Coli Outbreak." ScienceDaily. www.sciencedaily.com/releases/2004/06/040615075550.htm (accessed September 30, 2014).

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