Veterinarian warns against undercooked meat amid E. coli outbreak in Reykjavík
A specialized veterinarian at the Icelandic Food and Veterinary Authority has emphasized the importance of cooking ground meat thoroughly to prevent infection. Vigdís Tryggvadóttir stated, “There is no such thing as a medium-rare hamburger.” This warning extends beyond chicken, as both beef and lamb ground meat must be fully cooked.
While it is popular to enjoy red hamburgers, she insists that this is not a safe practice. Unlike whole cuts of meat, where surface bacteria are killed during cooking, bacteria such as E. coli can be mixed within ground meat, posing a greater risk.
The Food and Veterinary Authority is currently investigating an E. coli outbreak that occurred at a preschool in Reykjavík, where nearly thirty children are under medical supervision. Among them, seven are hospitalized, and two are in intensive care. This outbreak marks the first occurrence of E. coli infection in Iceland in five years, with a previous case linked to a tourist accommodation.
The variant of E. coli most commonly associated with infections is known as STEC. Vigdís noted that a screening conducted in 2018 found genetic markers for this bacteria in approximately 30% of lamb meat and 11.5% of beef sold in Iceland. However, the situation is complex as certain genes can increase the likelihood of disease.
In related health concerns, as many children are experiencing nicotine withdrawal, additional reports highlight ongoing social issues such as workplace struggles and labor strikes affecting schools.