Some have suggested vegetarianism to avoid the far-too-common contamination of factory farmed beef products, but even strict vegans must face the dangers of a dirty food supply, as evidenced by Salmonella and E. coli in spinach, peppers, peanuts, pistachios, and sprouts. For those of us still inclined to celebrate with that July 4^th favorite, grilled hamburgers, we’ll need to at least be as informed as possible to make our meals E. coli-free.

Unfortunately, getting informed is easier said than done, especially when we don’t have a list of retailers to which the 380 thousand pounds of recently recalled JBS Swift beef products were eventually distributed. I say “eventually” because while some of this beef has been sold to consumers as sirloin steaks and other cuts, much of it may have made its way into consumer kitchens only after being further processed into ground beef by manufacturers other than JBS Swift. These products, of course, will not be easily identified as JBS Swift recalled beef, creating an even more twisted tangle of consumer confusion and, ultimately, health risk due to an exponential increase in potential E. coli O157:H7 contamination.

We’ve noticed that at least a few retailers are doing their part to inform their patrons of recalled products. Kroger, Price Chopper, and Sweetbay supermarkets have posted recall information to their websites. As we blogged about here (Kudos to Krogers for Quick Action in Nestle E. Coli Recall), some stores are making phone calls to customers whose electronic records indicate that they’ve purchased recalled foods. But what about the college kid who isn’t a “preferred Kroger customer,” or the Dad who just made a quick trip to pick up the family’s Fourth of July beef and didn’t take the time to scan that Kroger card? I doubt the thought crossed his mind as he handed a twenty to the checker, “Maybe I should leave an emergency contact number in case the food I’m buying turns out to be poison.” Obviously no efforts by retailers will reach every at-risk customer who purchased dangerous products from their shelves and freezers.

It’s not our responsibility as consumers to make sure our food supply is safe – that’s up to suppliers, manufacturers, and retailers. But when those responsible aren’t doing their jobs, we and our families are at risk for E. coli, hemolytic uremic syndrome (HUS), and any other danger that lurks in our contaminated food.

When it comes to grilling those Fourth of July burgers, avoid cross-contamination from raw beef to other foods, surfaces, and utensils. Check to be sure burgers are thoroughly cooked to a consistent internal temperature of at least 160F, as measured by a digital thermometer. Promptly refrigerate leftovers in shallow containers, and discard any food left out for more than two hours (one hour in temps above 90F). These are just a few ways to avoid E. coli infections and other foodborne illnesses, so we’ll link you to more detailed information on grilling and food safety here: USDA FSIS Fact Sheet on Grilling and Food Safety. We hope you enjoy a fun, safe holiday weekend.