USDA Agricultural Research Service
July 1, 2011
Does grilling kill E. coli O157:H7?:
Top sirloin steaks have been getting a grilling in ARS food safety studies focused on the movement of Escherichia coli O157:H7 into "subprimals," the meat from which top sirloin steaks are carved, as well as what happens to the E. coli when subprimals are punctured as part of being tenderized, and the effect of cooking on survival of those microbes. (6/28) http://www.ars.usda.gov/is/pr/2011/110628.htm
E. coli can survive in streambed sediments for months:
Studies by ARS scientists have confirmed that the presence of Escherichia coli pathogens in surface waters could result from the pathogen's ability to survive for months in underwater sediments. (7/1) http://www.ars.usda.gov/is/pr/2011/110701.htm
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