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Ground Food Tours - All You Need to Know BEFORE You Go (2024)

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New food cart pod welcomed: Battle Ground Station opens with 7 of 10 slots taken Subscriber Exclusive

Owner says full occupancy expected by early summer.

BATTLE GROUND — The number of dining options in Battle Ground grew quickly Monday with the long-awaited opening of Battle Ground Station, the city’s new food truck pod.

“We’ve been way busier than expected,” said John Betts, co-owner of Brunch’d.

Once only found in urban areas, food carts have brought street-food culture into suburban and rural areas. The one in Battle Ground at 106 E. Main St., near the Margarita Factory restaurant, was originally set to open in November, but that date was pushed to early January. The opening was delayed again, and then yet again, as co-owners Alkesh and Bindiya Patel worked with the city to obtain a certificate of occupancy, the last hurdle before the food cart pod could open.

Along with Brunch’d, other food carts in the pod include Bobablastic and North County Coffee. A wood-fired pizza truck pulled in Wednesday but hasn’t yet opened for business.

Taqueria los Toritos plans to move its food truck from its current location across the street next week.

“Right now, there are seven spots that have been taken. They’re all going to be moved in, hopefully, in the next couple of weeks,” said Parth Patel, the co-owners’ son. He said the three remaining spots should be filled by early summer.

Betts and his wife, Bella, said they tried to keep customers updated on social media about the opening.

“We had a fairly big social media presence for having never sold an item, ever,” Betts said. “The last three days have been extremely busy, more than we ever thought.”

While some customers stuck with tried-and-true classics, such as biscuits and gravy, he said others were willing to try their charcoal brioche or beetroot focaccia.

A central pavilion at Battle Ground Station provides shade and shelter from rain and wind, so patrons can grab a meal even during the rainy winter months.

“It’s going good but a little on the slower side right now,” Bobablastic owner Angela Naranjo said.

Although best known for its boba or bubble tea, Bobablastic has more traditional fare, such as gyros, hot dogs, desserts and more.

“We have quite a variety on our food menu: nachos, rice bowls, wings, churros,” Naranjo said.

At North County Coffee, business picked up throughout the week.

“We’ve seen a lot of people driving by and realizing we’re finally open,” staffer Becky Bortel said.

Along with hot and cold coffee drinks, the truck offers flavors, such as kiwi, dragon fruit, guava, pistachio, lavender and banana.

“We’re probably busiest around 8 or 9 a.m.,” Bortel said.

Customers seemed to be enjoying the new spot.

Co-workers Chris Brown, Amanda Richter and Jenna Buescher-Hill said their Thursday visit to Battle Ground Station was a last-minute decision. As they were weighing their lunchtime options, they said someone suggested the new food carts.

“I love the location,” Buescher-Hill said.

The trio said they were glad to see more options for lunch, especially in the downtown area. They also liked the pavilion.

Battle Ground resident Cori Jones said she wanted to try something new for lunch Thursday. She opted for the gyros and Red Bull tea, she said, and really liked them.

“I work in town, so it’s nice to have a variety for lunch … other than the brick-and-mortar restaurants,” she said.

Each truck sets its operating hours and days: Brunch’d is open from 7 a.m. to 4 p.m. Monday through Friday; North County Coffee is open from 6 a.m. to 5 p.m. Monday through Friday, although weekend hours are still being determined; and Bobablastic is open from 11 a.m. to 9 p.m. daily.

Look for more information at battlegroundstation.com as it becomes available.

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Very informative and enjoyable foraging... - Ground Food Tours

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A food lovers paradise, interesting, informative and totally unexpected. neat shopping and a yummy... read more

My daughter gave me this tour for a Christmas present and the day was perfect. Jenny took the group... read more

Very informative and enjoyable foraging tour with Peter Langlands

I was joining a foraging tour with Peter Langlands along the coast in Lyttleton Harbour near Christchurch. We were a small group, visited different sites and there was plenty of time for questions. Peter has an extensive knowledge about native and introduced plants, mushrooms and seaweed regarding both their ecology and use. He has a pleasant way of teaching. And he is also a bird expert. I very much enjoyed the trip and learned a lot of practical skills that I can use to go out on my own. We finished the tour with a delicious picnic of foraged dishes. I can highly recommend this trip and the company!

Thanks for joining us Jane, and so glad you enjoyed the tour! Peter is indeed a wonderful teacher and is the local guru on foraging. Hope you will join us again in the future for another tour. All the best, Laura

I had a fantastic day out on Ground Food Tour’s ‘Middle Eastern and Mediterranean Food Tour’. As a Christchurch local, I enjoyed visiting tucked away speciality shops that I had no idea existed (one just a few blocks from my house!). We had the opportunity to purchase items at the stores and with our guide Jenny’s input I left with a range of goodies to try out at home. For lunch we retired to Ground Food Tour’s kitchen where we prepared a variety of delicious and interesting dishes. Highlights would have to be the Silician eggs, lardo on bruschetta, Turkish kisir salad and moreish dates filled with rosewater and orange blossom marscapone to finish. These were washed down with a couple of glasses of wine while enjoying stunning views of Lyttelton Harbour. Jenny’s style was warm and relaxed and her passion for food was infectious; I left feeling VERY full but also excited about trying out the ingredients I had bought at home. This is the perfect tour for foodies who want to get off the beaten track!

So glad you could join us and thanks for the great review! We look forward to welcoming you on another tour soon.

I had a wonderful time touring around Christchurch visiting all the local Mediterranean specialty shops! Jenny was a fantastic host who made shopping for unique ingredients and cooking fun (and not intimidating). I especially enjoyed sitting down to squid ink pasta and chatting about our love for international foods over wine! I'd highly recommend Ground Food Tours to anyone who shares an appreciation for tasty food and good company!

So glad you enjoyed our Global Shoppers Tour and Cooking Class, Zoe! We hope you will join us for another tour next time you are in Christchurch. Thanks for your support, and hope you continue to enjoy those Med recipes up in Wellington!

So interesting meeting some fabulous chefs, Cafe owners etc, hear their stories, Beautiful Mediterranean Deli's Cheese's and meats. You can have lunch on the tour and get buy great food too! Totally recommend this interesting afternoon!

So glad that you enjoyed the tour and all of the yummy food! Hope you'll come back and see us for one of our other tours or cooking classes soon.

It was great to see Christchurch showcasing its boutique food culture. It was a chance to meet some very interesting people and learn of their passion and craft that would otherwise not have been available to us. Jenny has a vast knowledge of everything "foodie" and so found the tour both informative and entertaining. Would thoroughly recommend the tour for anyone with an interest in what artisans have to offer.

Thanks so much for your review, Kathy. It was great to have you on our tour, and we hope you will join us again one day!

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• Restaurant Food Safety
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• Improving Practices

Ground Beef Preparation

At a glance.

We looked at traits of restaurants linked to safe ground beef practices. These traits included use of a thermometer to be sure raw ground beef was not undercooked. We also looked to see if workers prevented cross contamination of raw ground beef and other foods or utensils. Learn what restaurants and food safety programs can do to improve their ground beef practices.

Key takeaways

Restaurant management should support kitchen staff in efforts to become food safety certified.

Food safety programs should develop interventions to improve ground beef practices. These interventions should focus on independent and sit-down restaurants. A

Why this is important

E. coli, B a germ often found in raw ground beef, causes many foodborne illnesses each year. Hamburgers made from ground beef are often the source of these germs. These germs can make people sick if hamburgers are undercooked C (not cooked to a high enough temperature to kill the germs). These germs can also make people sick if they get into other food or onto other surfaces (cross contamination D ).

We don't know much about why some restaurants prepare and cook ground beef more safely than others. If we know more about differences between these restaurants, we can focus recommendations for training and policies accordingly.

Cooking ground beef‎

What we learned.

EHS-Net found that chain restaurants E and restaurants with food safety certified kitchen managers F (CKMs) may have safer ground beef practices than other restaurants.

Safer ground beef practices in chain restaurants compared to independent restaurants include the following:

• Were more likely to say that they take the final temperature of hamburgers with a thermometer
• Were less likely to say that they serve rare or medium-rare hamburgers, even if customers ask for it. Rare or medium-rare hamburgers are undercooked.
• Were less likely to wipe their hands on cloths or aprons after touching raw ground beef
• Were less likely to use the same utensils on raw ground beef and other foods without washing between uses

Safer ground beef practices in restaurants with CKMs compared to those without CKMs include the following:

Managers in restaurants with CKMs:

• Were less likely to say that they serve rare or medium-rare hamburgers, even if customers ask for it

More information

Journal article this plain language summary is based on

Other summaries related to certification:

• Outbreaks and certified managers
• Certification and critical violations
• Food safety certification and knowledge

More practice summaries and investigation summaries in plain language

FDA Food Code

About this study‎

• Sit-down restaurant: Restaurant where customers receive table service, rather than ordering at a counter.
• E. coli: Germ that causes foodborne illness.
• Undercooked burger: A burger that is not cooked to the FDA recommended temperature of 155°F.
• Cross contamination: Spread of germs from one surface or food to another by contact.
• Chain restaurant: One with the same name and operations as other restaurants. Restaurants with the same name in many cities are chain restaurants.
• Certified kitchen manager: A restaurant manager that has passed a test about food safety.

Restaurant practices and policies can increase or decrease risk of outbreaks

For Everyone

Public health.

Best Restaurants in Battle Ground, WA

Restaurants in battle ground, establishment type, online options & offers, diversity attributes, traveller rating, dietary restrictions, restaurant features.

• Golden Tusk Thai Cuisine
• Detroit Pizza Factory
• Silver Dragon of Battle Ground
• Barrel Mountain Brewing
• Northwood Public House and Brewery
• El Rancho Viejo
• Keo Thai Cuisine
• Old Town Burger and Breakfast
• Burgerville
• Ichi 17 Teriyaki

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25 Hearty Ground Beef Recipes That Are Sure to Become Weeknight Favorites

Our best ground beef recipes span chili, enchiladas, patty melts, and pot pie.

We know that on weeknights , time can be tight and it can be a challenge to come up with dinner ideas that are both delicious and easy to make. That's why we lean on our best ground beef recipes that have complex, deep flavors and can be on the table quickly. Turn ground beef into the best chili you’ll ever have, our rendition of Cuban picadillo , smoky-sweet enchiladas, comforting pot pie, and much more. Here are plenty of recipes to transform that package of ground beef into a supremely satisfying dinner.

Classic Meatloaf

Kelsey Hansen / Food Styling by Kelsey Moylan / Prop Styling by Addelyn Evans

"This is a culmination of all the meatloaf I've ever eaten," says chef Andrew Curren. "My mom always made a good meatloaf — it never had the tomato goo on top of it. Then I tasted a meatloaf that had cheese in it; that was a good idea. In Italy, I was introduced to sofrito and realized the importance of cooking with carrots, onion, and celery." 

Our version of this Cuban classic mixes ground beef with a highly seasoned tomato sauce, fried potatoes, raisins, and green olives — and an untraditional dash of hot sauce. The deeply satisfying dish can be served over rice, with corn tortillas, or stuffed into roasted peppers.

Classic Beef Chili

This is a great classic chili to keep in your back pocket for game day meals or anytime you want a hearty bowl to warm you up. Toasting the ground cumin and ancho chile powder in oil as they cook with the ground beef brings out their earthy flavors, adding savory undertones to the mix when combined with the fresh poblano, thyme, and oregano. 

Patty Melts with Charred Scallion-Chipotle Mayo

Classic versions of the patty melt often include caramelized onions, but those take time, so here cookbook author Molly Stevens leans on quick-charred scallions instead. Chipotle-spiked mayonnaise adds an extra dose of lushness and a punch of smoky heat.

Beef and Cheese Red Chile Enchiladas

Dipping warm corn tortillas in freshly made red chile sauce infuses each rolled enchilada with the smoky-sweet flavor of New Mexico chiles. The hearty cumin-tinged ground beef and cheese filling stands up well to the bold sauce.

Bolognese Meat Sauce

Cookbook author and Italian cuisine expert Marcella Hazan's classic ragù sauce recipe is pure, long-simmered comfort in a pot. Because it requires a few hours on the stove, it may not be ideal to cook on a weeknight — but it can easily be made ahead and frozen to have at the ready.

Mini Potato, Steak, and Chorizo Pies

These smallish "pies" are filled with a smart combination of fresh chorizo and lean grass-fed ground beef. Seasoned with onion and Worcestershire, they come together in a snap and can easily be made ahead.

Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw

Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Ground beef gets the Korean barbecue flavor treatment with soy sauce, brown sugar, garlic, sesame oil, and a hint of gochujang so it becomes saucy, sweet, and salty in this amped-up version of the American classic. Meanwhile, the spicy, mayo-dressed slaw keeps the sandwiches from veering too sweet. They’re messy, yes, but so worth it.

Ground Beef Lasagna

Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle

This lasagna includes ground beef in the sauce and layers of ricotta and mozzarella to make each bite extra hearty. Made with no-boil noodles, it requires only about half an hour of active work time before it's baked.

Juicy Lucy Cheeseburger

Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Juicy beef, gooey cheese, tangy pickles, and silky caramelized onions come together for this unforgettable burger, created at Matt’s Bar in Minneapolis, Minnesota.

Beef-and-Fonio Meatballs with Sweet Potato Stew

Cooked until fluffy and dry like couscous, fonio, a West African staple grain, keeps the ground beef meatballs tender while imparting a mildly nutty, earthy flavor. 

Morgan Hunt Glaze / Food Styling by Margaret Monroe Dickey / Prop Styling by Caleb Clark

These Middle Eastern stuffed pitas are toasted and crunchy, and filled with a seasoned layer of spiced meat. We used a combination of ground beef and lamb here, but either cooks up nicely on its own if you aren't feeling the blend.

Lamb and Beef Burek

Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Taylor

Coils of flaky phyllo pastry are wrapped around a lightly seasoned filling of ground beef and lamb in these Bosnian pastries.

Soboro Donburi (Gingery Ground Beef with Peas over Rice)

This hearty Japanese dish features soboro (finely ground meat simmered in soy sauce, dashi, and sake) served over rice for a satisfying meal. To simplify the recipe, Japanese cooking teacher Elizabeth Andoh suggests using water instead of dashi.

Beef and Vegetable Pot Pie with Cheddar Biscuits

This luscious pot pie — with its buttery cheddar crust and ground beef filling mixed with parsnips, carrots, and peas — is a perfect addition to your weeknight recipe repertoire. It comes together in just 45 minutes of active time before hitting the oven.

Grilled Meatballs with Mint and Za'atar

Pass crisp lettuce leaves and tangy yogurt with these cumin-spiced meat patties and assemble them at the table. Made in under half an hour, this is the perfect weeknight dish.

Poblanos Rellenos de Picadillo Dulce

Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

There’s a lot to like in these smoky peppers, filled with a Picadillo Dulce of lean ground beef seasoned with briny pimiento-stuffed olives and sweet cinnamon, that sit atop a pool of vibrant red-orange caldillo de tomate, a simple, silky tomato sauce.

Thai-Style Beef Salad Over Angel Hair Pasta

© Iain Bagwell. Food styling by Simon Andrews.

Laab — ground beef seasoned with chiles, lime juice, fish sauce, and mint — is a traditional Thai meat salad eaten warm or at room temperature. We've added thin noodles to turn it into a pasta salad, and you can always eat the meat mixture by itself.

Frito Pie is a glorious mess of corn chips, chili, cheese, and other toppings piled together — often right in the chip bag — for a uniquely pleasing meal. Our recipe relies on a homemade chili, which gets a bite and some bitterness from the inclusion of amber beer, and sweetness and acidity from tomatoes.

Gina Mae's Baked Beans

For this summer-perfect dish, scholar Regina Bradley dresses up store-bought barbecue sauce and canned baked beans with extra brown sugar; apple cider vinegar cuts through the smoky sweetness. You'll need a pound of 85% lean ground beef for the recipe.

Spiced Harissa Ragù with Tahini Yogurt

With warm spices, fiery harissa, and chopped pistachios, this meaty ragù from Tel Aviv chef Salah Kurdi is solidly Middle Eastern. Don't let that stop you from ladling it over gnocchi or layering it into baked pasta. 

Although this ground meat curry is often made with lamb, we've found that the distinctive combination of spices tastes just as good with ground beef. Serve the thick keema with warm naan or pita.

This dip from former F&W culinary director at large Justin Chapple is a fun riff on seven-layer dip. Chapple takes the dip to another level by starting with a layer of super–flavorful ground beef that’s spiced with homemade taco seasoning. It's perfect for a gathering, but also works as the center of snack dinner.

Macaroni and Beef Casserole

© Alexandra Rowley

Justin Chapple's casserole is a homemade version of the boxed pasta meals he enjoyed (and still enjoys) when he was a kid. Fresh vegetables, ground beef, crushed tomatoes, pasta, melted cheese, and more come together for a hearty dish that's ready in under an hour. 

Hungarian Beef and Potato Soup

Traditionally, this soup would be made with cubes of beef, but when you want a quick weeknight dinner, who can wait for meat to braise? We use ground beef instead.

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• Revealed: Tripadvisor's definitive guide to the best restaurants in the U.S. & worldwide

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Revealed: tripadvisor's definitive guide to the best restaurants in the u.s. and worldwide.

NEEDHAM, Mass. , July 21, 2021 /PRNewswire/ -- Today, Tripadvisor ® announced the winners of its 2021 Travelers' Choice ® "Best of the Best" Restaurants awards, with five new categories of must-visit restaurants no matter where you are or what you crave, based on traveler reviews of people who have dined there before. From favorite Fine Dining establishments for the more discerning taste buds and the Best Brunch Spots to fill up on avo toast and mimosas, to the Hottest New Restaurants and Best Vegan Spots serving up some of the tastiest plant-based grub. These award-winning restaurants have something to suit every type of palate.

The title of U.S. No. 1 Fine Dining restaurant goes to the Inn at Little Washington in Washington, Va. This intimate restaurant boasts an award-winning 14,000 bottle wine cellar (what's not to love about that?!) and serves up classic French cuisine including dishes such as carpaccio of herb-crusted Elysian Fields baby lamb loin with caesar salad ice cream and coconut sorbet with passionfruit and ginger granité.

Bleecker Street Pizza topping the list. This much-hyped pizza joint knows a thing or two about serving up a decent slice.

Nusa Dua , Bali has been crowned world No. 1. At this epic aquarium restaurant, you'll feel as though you're dining underwater as tropical fish swim around and above you and a hypnotic soundtrack plays to give the full below the waves experience.

If you're looking to set the mood with a romantic dinner, the Date Night category - another newbie for 2021 - has you covered. Topping the U.S. list is The Silver Fork in Manchester, Vt . Located in the picturesque Manchester Village , The Silver Fork is housed within the historic building which was once the Mark Skinner Library . This quaint restaurant is run by a husband and wife team and serves up an eclectic mix of cuisines from around the world including goat cheese soufflé with chutney and homemade melba toast and mixed paella for two.

Martin Verdon-Roe , general manager of Hospitality Solutions at Tripadvisor. "There is so much good out there to explore this summer and beyond and no matter what you're craving, the Best of the Best Restaurants Awards is on hand to serve as a menu of options to satisfy your appetite."

Below you'll find the No. 1 restaurants in the U.S. and the world across the eight award subcategories. The full list of winners can be found here .

U.S. Fine Dining Restaurant Award-Winners

• Inn at Little Washington  - Washington, Va.
• Cafe Monarch  - Scottsdale, Ariz.
• Halls Chophouse  - Charleston, S.C.
• Sazón  - Santa Fe, N.M.
• Collage Restaurant  - St. Augustine, Fla.
• Mama's Fish House  - Paia, Hawaii
• GW Fins  - New Orleans, La.
• Lahaina Grill  - Lahaina, Hawaii
• Circa 1886 Restaurant  - Charleston, S.C.
• Kokkari Estiatorio  - San Francisco, Calif.

U.S. Everyday Eats Restaurant Award-Winners

• CVI.CHE 105  - Miami Beach, Fla.
• Local Goat  - Pigeon Forge, Tenn.
• Florida's   Fresh Grill  - Cocoa Beach, Fla.
• Ristorante Pesto  - Philadelphia, Pa.
• Chesapeake's Seafood and Raw Bar  - Gatlinburg, Tenn.
• Jargon  - Asheville, N.C.
• Binion's Roadhouse  - Hendersonville, N.C.

U.S. Quick Bites Restaurant Award-Winners

• BirdHouse  - Page, Ariz.
• In-N-Out Burger  - Los Angeles, Calif.
• Laspada's Hoagies  - Fort Lauderdale, Fla.
• Portillo's Hot Dogs  - Chicago, Ill.
• Seven Brothers  - Kahuku, Hawaii
• NY Pizza Suprema  - New York City , N.Y.
• The Doghouse  - Fort Myers Beach, Fla.
• Muldoon's  - Munising, Mich.

U.S. Date Night Restaurant Award-Winners

• The Silver Fork  - Manchester, Vt .
• Le Stick Nouveau  - Eureka Springs, Ark.
• Latitude's Restaurant  - Key West, Fla.
• Bistro St. Michaels  - St, Michaels, Md.
• Peter Shields Inn & Restaurant  - Cape May, N.J.
• Madeline's Restaurant & Wine Cellar  - Cambria, Calif.
• Tidepools  - Poipu, Hawaii

U.S. Best Vegan Restaurant Award-Winners

• Full Bloom Vegan  - Miami Beach, Fla.
• City O City  - Denver, Colo.
• The Land of Kush - Baltimore, Md.
• Planta South Beach  - Miami Beach, Fla.
• Green Elephant  - Portsmouth, N.H.
• Laughing Seed Cafe  - Asheville, N.C.
• VegeNation  - Las Vegas, Nev.
• Vedge  - Philadelphia, Pa.
• Bouldin Creek Cafe  - Austin, Texas
• Fox & Fig Cafe  - Savannah, Ga.

U.S. Best Brunch Restaurant Award-Winners

• Nomo Soho Restaurant  - New York City , N.Y.
• EIGHT4NINE Restaurant & Lounge  - Palm Springs, Calif.
• Mala Tavern  - Lahaina, Hawaii
• Atchafalaya  - New Orleans, La.
• Commander's Palace  - New Orleans, La.
• Oxford Exchange  - Tampa, Fla.
• Vintage  - Vail, Colo.

Looking for a restaurant on the go this summer? Discover traveler-recommended restaurants nearby and view them on a map via the new and improved Tripadvisor app for iOS and Android. Travelers can download the new Tripadvisor app via the App Store or Google Play .

Methodology

The 2021 Best of the Best Restaurants Awards are calculated based on the quality and quantity of traveler reviews and ratings for restaurants on Tripadvisor collected from January 1, 2020 - April 30, 2021 , specific to each award subcategory, as well as an additional editorial process.

Tripadvisor is proud to serve a broad and diverse community of travelers from all over the world. As such, Tripadvisor reserves the right to determine the eligibility of any property, business, destination or point of interest listed on Tripadvisor for an award based on additional factors that reflect Tripadvisor corporate policies and values. For more details on Tripadvisor's awards policy, see here .

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Tripadvisor, the world's largest travel guidance platform*, helps hundreds of millions of people each month** become better travelers, from planning to booking to taking a trip. Travelers across the globe use the Tripadvisor site and app to discover where to stay, what to do and where to eat based on guidance from those who have been there before. With more than 887 million reviews and opinions of nearly 8 million businesses, travelers turn to Tripadvisor to find deals on accommodations, book experiences, reserve tables at delicious restaurants and discover great places nearby. As a travel guidance company available in 43 markets and 22 languages, Tripadvisor makes planning easy no matter the trip type.

The subsidiaries of Tripadvisor, Inc. (NASDAQ: TRIP), own and operate a portfolio of online travel brands and businesses, operating under various websites and apps, including the following websites:

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E. Coli Has Been Found in Ground Beef and Walnuts. Here’s What to Know.

The bacteria sickens an estimated 265,000 Americans each year.

By Melinda Wenner Moyer

Last week, federal officials announced recalls of ground beef and organic walnuts because they were potentially contaminated with E. coli bacteria that can make people sick.

The recalls involve more than 16,000 pounds of ground beef distributed by Cargill Meat Solutions and sold at Wal-Mart stores in 11 states , as well as organic shelled walnuts sold in bulk in natural food and co-op stores in 19 states. So far, the recalled walnuts have been associated with 12 illnesses, including seven hospitalizations, in Washington State and California .

No illnesses have been reported from the ground beef recall, although ground beef remains one of the most common sources of illnesses from these bacteria, which are responsible for an estimated 265,000 illnesses annually. Most of these, however, are not diagnosed or tracked by the Centers for Disease Control and Prevention because people often recover on their own without visiting a doctor, said Matthew Wise, chief of the C.D.C.’s Outbreak Response and Prevention Branch.

Here’s what you need to know about E. coli to stay safe.

Where You’ll Find the Bacteria

There are many different kinds of E. coli, and most of them are harmless to humans, said microbiologist Edward G. Dudley, director of the E. Coli Reference Center at Pennsylvania State University.

Some types do, however, make people sick, he said. Those that most commonly cause illness in humans, known as Shiga toxin-producing E. coli, primarily reside in cow intestines, which is why they often contaminate ground beef. The E. coli implicated in the ongoing walnut and ground beef recalls are a type of Shiga toxin-producing E. coli.

Because these bacteria eventually work their way out of animal intestines and into feces, they can also contaminate farm soil, which is why E. coli outbreaks are also often tied to produce, Dr. Dudley explained. They can also contaminate ponds, lakes and rivers.

Angelica Barrall, an Epidemic Intelligence Service officer with the C.D.C., said that the agency was still working to find out how the bacteria had managed to contaminate walnuts, which are grown on trees.

An Ounce of Prevention

The best way to avoid getting sick from E. coli is to take precautions when preparing food, Dr. Wise said. Keep raw meat and poultry separate from other foods and wash your hands thoroughly after handling them. Cook meat and other proteins to the appropriate temperature to kill off bacteria that may be lurking inside, he said, and store leftovers in the refrigerator within two hours to slow bacterial growth.

Washing your hands often is a good idea whether or not you’re handling food, as E. coli can spread through contaminated surfaces or hands.

Since E. coli can sometimes contaminate raw foods — such as produce and nuts — it’s also important to keep an eye on food recalls and to throw away any recalled products, Dr. Wise said.

The C.D.C. also recommends that people wash fruits and vegetables under running water, consume only pasteurized milk and fruit juices and avoid eating raw dough or batter. You should also avoid swallowing water while swimming in untreated water like lakes or rivers.

If Someone Gets Sick

People typically develop symptoms such as diarrhea, vomiting, a fever of less than 101 degrees and abdominal cramps within three to four days of consuming contaminated food.

These can be similar to the symptoms of other, more common food-borne illnesses, such as those caused by salmonella bacteria , which sickens an estimated 1.35 million people nationwide each year, or norovirus , which sickens an estimated 19 million to 21 million Americans annually. The bacteria Listeria monocytogenes, by comparison, causes only an estimated 1,600 illnesses.

One way to distinguish an E. coli infection from other issues is that people infected with E. coli often have blood in their diarrhea, said Dr. Robert Bonomo, a professor of medicine at the Case Western Reserve University School of Medicine.

Abdominal pain with E. coli is also usually worse than it is for other diarrheal illnesses, said Dr. William R. Miller, an infectious disease physician at Houston Methodist Hospital.

Dr. Wise suggested contacting a doctor if you or a family member have these symptoms or have had diarrhea for more than three days. Although most people recover in five to seven days without treatment, children under 5, adults over 65 and people with compromised immune systems are at a higher risk for serious complications.

One potential complication is hemolytic uremic syndrome, or HUS, which can occur when red blood cell and platelet levels drop. This can sometimes lead to kidney failure, Dr. Miller said. HUS develops in 5 percent to 10 percent of those diagnosed with a Shiga toxin-producing E. coli infection, and among children, is most common in those under 5.

Doctors typically monitor patients for those complications and others, and try to keep patients hydrated until they recover. They typically do not treat infections with antibiotics or non-steroidal anti-inflammatory drugs (such as ibuprofen), because these medications can increase the risk of HUS, Dr. Miller explained.

Anti-diarrheal drugs are a bad idea when you have E. coli, too. “You want your body flushing it out,” Dr. Dudley said.

Food Safety Issues and How to Avoid Them

E. Coli: The bacteria, which has recently been found in ground beef and walnuts, sickens an estimated 265,000 Americans each year .

Norovirus: The virus is extremely contagious, and, as anyone who has had it can tell you, extremely unpleasant .

Salmonella: People often get sick with salmonellosis, the infection caused by the bacteria, after eating undercooked meat or other contaminated foods .

Listeria:  Most people who ingest listeria, bacteria naturally found in the soil, don’t get very sick. But certain high-risk individuals can fall seriously ill .

Raw Milk: A growing number of states have allowed the sale of raw milk. Its proponents argue that it has several health benefits, but is it really safe ?

Expiration Dates: When is the right time to throw something out? J. Kenji López-Alt explains why many pantry items remain safe well past their expiration dates .

Times of San Diego

Local News and Opinion for San Diego

Opinion: With Inflation Squeezing Older Adults, Serving Seniors Fights Food Insecurity

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The grocery store is the place Americans feel the impact of inflation on their daily lives the most. Who hasn’t encountered the sticker shock at the register recently? In a November 2023 survey by Yahoo Finance/Ipsos , two-thirds of American voters say higher food prices have hit harder than any other category by a wide margin. 

Rising prices at the grocery store hit low-income consumers hardest, because they must spend a much larger share of their income to afford the basics. No one has been hit harder than low income and homeless older adults already struggling to meet their basic needs. One in ten San Diego County seniors reports food insecurity. 

It’s easy to see why. The average monthly Social Security payment to 65-year-olds in 2024 is $1,505. But if you claim Social Security at age 62, the earliest possible age, your income is closer to $1,300 each month. For most beneficiaries, this is their only source of income. 

Think about what you pay for housing, utilities, and transportation in San Diego County. Imagine how little is left for food. 

According to the website Apartments.com , as of May 2024, the average rent for a one-bedroom apartment in San Diego, CA is $2,271 per month. This is 50% higher than the national average rent price of $1,515/month, making San Diego one of the most expensive cities in the US. A studio apartment doesn’t save much at $1,960 per month. 

When we think about our older neighbors at Serving Seniors , the first thing we consider is food. 

Serving Seniors is the single largest provider of meals to San Diego County older adults since its inception in 1970, and home-delivered meals for over 30 years. Last year, we provided almost 1.4 million meals. Serving Seniors feels privileged to serve our clients, and we have the capacity to serve many more. Still, we are dismayed at the ongoing and growing need.

May is Older Americans Month . Serving Seniors is enthusiastic about this year’s theme , “Powered by Connection ,” which recognizes the impact meaningful relationships and social connections have on our health and well-being. We work to connect with older adults in order to combat isolation and support healthy aging and independence.  As people live longer, low income and homeless older adults continue to struggle with their everyday needs even as their numbers rise. At the most basic level, the Serving Seniors team works hard 365 days a year to ensure no older adult goes to bed hungry. 

Our Nutrition Program staff manage our program starting with information on dietary restrictions or health challenges. Menus are developed monthly in collaboration with County of San Diego registered dieticians, and meal-preparation contractor Trio Community Meals. 

All meals are prepared fresh daily each morning in the Serving Seniors Potiker Family Residence kitchens in the East Village. Meals are served in six congregate dining room settings. The largest is the Serving Seniors Gary and Mary West Wellness Center at Fourth and Beech Streets in downtown San Diego. We also serve meals in City Heights, East San Diego, Oceanside, and recently began meal service in Imperial Beach. 

To those of us who work with San Diego County’s most vulnerable older adults, a meal is much more than a simple plate of food. According to the Centers for Disease Control and Prevention , loneliness and social isolation in older adults are serious public health risks affecting a significant number of people in the U.S., putting them at risk for dementia and other serious medical conditions. Offering socialization over meals is a vital part of the Serving Seniors mission to keep older adults healthy and better able to avoid homelessness. 

Once a client starts receiving meals, a Serving Seniors case manager meets with each person to determine whether any other services or resources might benefit them, providing an additional outreach opportunity to low-income and homeless older adults. They can access healthcare, exercise classes, walking groups, and civic engagement. Not only do our fresh, nutritious meals provide the basic building blocks of healthy aging, our lively dining room service feeds the soul as well — 365 days a year and free of charge.

For homebound older adults, Serving Seniors drivers deliver meals to homes on 26 delivery routes throughout the county, as well as distribution hubs in Oceanside and in the South Bay area of San Diego. Deliveries take place Monday through Friday, with additional meals provided Thursday and Friday to cover the weekend. 

Serving Seniors is about to hit a milestone we never imagined. Later this summer, we will serve the 20 millionth meal. We will keep serving meals until no older adult goes hungry. If you or someone you know could benefit from our services, please visit our website or call us at 619-235-6572.

Paul Downey is CEO of  Serving Seniors , a San Diego-based nonprofit that helps seniors in poverty live healthy and fulfilling live s.

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