Suffolk County Department of Health Services (New York) has identified a cluster of 7 cases of E. coli O157. Most of the people sickened reported consuming ground beef products during the period of June 9th through July 3rd, mostly at neighborhood barbecues.
To date, the CDC has completed the E. coli O157 DNA fingerprint analysis on four of the seven Suffolk cases, comparing these fingerprints to others in their national database. Two of the Suffolk cases match E. coli cases in Minnesota and California, and one Suffolk case matches an E. coli case in Michigan. The fourth Suffolk case is a newly identified type not seen before in the United States. Because the 7 Suffolk County cases do not involve E. coli with the same DNA fingerprint, the 7 cases are most likely not part of the same E. coli outbreak.
The two cases connected to Minnesota and California cases may be part of a larger outbreak that is unfolding. Health officials are trying to determine if the cases had a common source. Also the New York case linked to Michigan may be part of a separate outbreak.
Neighborhood Barbecue Safety
E. coli is a dangerous foodborne pathogen that can lead to hemorrhagic colitis, dehydration, hemolytic uremic syndrome (HUS), thrombotic thrombocytopenic purpura (TTP), and other serious illnesses. The result can be kidney failure, heart attack, brain damage, or death. Use these simple guidelines from the USDA-FSIS to keep neighborhood barbecues safe.
- Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.
- Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.
- Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.
- When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.
- Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don't use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.
- Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.
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