Where's the Beef?

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Abstract
MULTIPLE foodborne outbreaks of Escherichia coli O157:H7 infections have been reported since the organism was first recognized as a cause of epidemic bloody diarrhea in 1982.1 Many of these outbreaks have been attributed to consumption of undercooked beef products, including ground beef1-4 and roast beef.5 Other foods, including unpasteurized apple juice,6,7 lettuce,8-12 and alfalfa sprouts,13 have also been implicated. These produce items were apparently contaminated with E coli O157:H7 from environmental sources before distribution. In contrast, cross-contamination from meat to other foods during food preparation in household or commercial kitchens has not been well documented as a source of sporadic or epidemic E coli O157:H7 infections.

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