The Red Scare
 Red meat scares have become the
order of the day. Raw meat is a breeding ground for millions of species of
bacteria, and although most are not harmful, some can be deadly.
One of the most familiar species is Escherichia coli. Some strains of E.
coli are beneficial
to humans as regular inhabitants of our intestinal tracts. One strain, however, E.
coli 0157:H7, has been linked to an estimated 73,000 cases of food poisoning
each year, and about 60 deaths. These bacteria produce a waste product that can
lead to the failure of the kidneys and other organs.
How It's Spread
Typical contamination occurs when cuts of beef come in contact with feces
from cattle or other livestock. If contamination is not detected by food
inspectors or curbed by safe food handling practices in meat packing plants,
contaminated meat ends up in restaurants and on meat counters. Here are some
ways the bacteria can be spread:
- Meat that hasn't been cooked well enough to kill the bacteria
- Other foods which have come in contact with raw meat or meat juices
- Improper hand washing practices
- Unpasteurized milk or juice
- Unwashed fruits and vegetables
Symptoms
Symptoms of E. coli poisoning include severe diarrhea (sometimes with
blood) and abdominal cramps, with or without a fever. The infection moves
quickly and sufferers usually recover in 5 to 10 days. For some people,
particularly children and the elderly, symptoms are more severe and can lead to
death.
If you suspect E. coli poisoning, particularly in a young
child, seek medical attention immediately. Diarrhea accompanied by blood loss
should always be reported to your physician.
Reduce Your Risk
Here's how you can avoid E. coli poisoining 
Find out more: Another red meat scare—Mad Cow
Disease
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