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Poisoned: The True Story of the Deadly e. Coli Outbreak That Changed the Way Americans Eat is a non-fiction book of investigative journalism about the 1992–1993 Jack in the Box E. coli outbreak, written by Jeff Benedict and published in 2011. [1] Benedict recounts the events of the outbreak in the style of a suspenseful thriller. [2]
However, the Jack in the Box fast-food chain knew about but disregarded Washington state laws which required burgers to be cooked to 155 °F (68 °C), the temperature necessary to completely kill E. coli. Instead, it adhered to the federal standard of 140 °F (60 °C).
Although public water systems use chlorine and other chemicals to kill such organisms like E. coli, some outbreaks have been linked to contaminated water supplies. contaminated food – the most common way to get an E.coli infection is by eating contaminated food such as ground beef, unpasteurized milk and fresh produce.
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Escherichia coli O157:H7 is a serotype of the bacterial species Escherichia coli and is one of the Shiga-like toxin–producing types of E. coli.It is a cause of disease, typically foodborne illness, through consumption of contaminated and raw food, including raw milk and undercooked ground beef.
This is due to the risk of food-borne bacteria like E. coli, listeria, and salmonella in the broader U.S. food supply chain. Deli meat, frozen waffles, McDonald’s hamburgers, and ready-to-eat ...
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]