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July 23, 2016: Twelve Sickened in New Hamshire Beef E. coli Outbreak

In an E. coli outbreak based in New Hamshire, a dozen people have been sickened by contaminated ground beef.


If you or a family member has suffered from food poisoning in the New Hamshire Beef E. coli Outbreak, and you have a question about your legal rights, you can request a free case evaluation from The Weinberg Law Firm by calling us toll free at 877-934-6274. Our phones are answered 24/7.

Source of New Hamshire Beef E. coli Outbreak Remains Unknown

At this point, the source of this beef contamination is unknown, as those sickened consumed the contaminated beef at several different locations.

While state health officials investigate the source of the E. coli, the state health department is reminding the public that public “the outbreak doesn’t pose a risk to people as long they’re making sure their food is properly prepared.”


E.Coli Food Poisoning Information

Escherichia coli or E. coli is a type of bacterium that lives in the intestines of healthy humans and animals. While many strains of E. coli are harmless, some strains are capable of producing a powerful toxin, known as Shiga toxin, and can cause severe, life-threatening illness.

According to the U.S. Centers for Disease Control and Prevention (CDC) symptoms of Shiga toxin-producing E. coli (STEC) infection include severe abdominal cramps, diarrhea, and vomiting. The diarrhea may become bloody and can lead to dehydration. There is usually little or no fever. The infection (and its symptoms) will vary from individual to individual, ranging from a mild to a life-threatening illness.

The CDC reports that symptoms of E. coli food poisoning typically begin 3-4 days after eating a contaminated food; however, symptoms may occur anywhere from 1 to 10 days following pathogen exposure.

How To Avoid E. coli Infection

“You’re gonna want to make sure that you cook ground beef to an internal temperature of 160 degrees Fahrenheit and that you validate that temperature by using a thermometer,” said Beth Daly, chief of the Bureau of Infectious Disease Control. “And then of course if you’re eating out in a restaurant, you don’t want to eat undercooked ground beef either, so you’re gonna want to order those hamburgers well done.”

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