If you recently went out for dinner and got sick, this might be why

Wolverine Packing Company has issued a recall of 1.8 million pounds of ground beef products, including hamburger meat, for potential E.coli contamination.. The meat packing plant is focusing on products distributed for restaurant sales in the US between March 31st and April 18th.

The products seem only to have been shipped to Massachusetts, Michigan, Missouri, and Ohio, and thus far 11 illnesses have been reported according to the Food and Drug Administration (FDA). Though a list of restaurants affected has not been made public, the restaurants potentially affected have been notified.

SEE ALSO: Raw milk and poultry-related food poisoning on the rise

What E.coli does to the body

Bacteria in food is normal; there is very little humans are exposed to that doesn’t have some form of bacterial contamination, but certain types of bacteria are known to cause a number of health issues when they make it into the food supply and E. coli is one such pathogen.

According to FoodSafety.gov, E. coli can be responsible for a number of gastrointestinal symptoms, including bloody diarrhea, nausea and vomiting. In severe cases, kidney function can be affected, and E. coli can even be responsible for death in some instances.

“One severe complication associated with E. coli infection is hemolytic uremic syndrome (HUS),” states the government website. “The infection produces toxic substances that destroy red blood cells, causing kidney injury. HUS can require intensive care, kidney dialysis, and transfusions.”

It can take up to ten days before a person becomes ill from E. coli exposure, and the illness can last upwards of 10 days. While most people begin to feel better after a week, it is also that week time frame where HUS develops if it is going to.

To prevent E. coli infection, FoodSafety.gov recommends:

• Avoid eating high-risk foods, especially undercooked ground beef, unpasteurized milk or juice, soft cheeses made from unpasteurized milk, or alfalfa sprouts.
• Use a food thermometer to make sure that ground beef has reached a safe internal temperature of 160° F.
• Wash hands before preparing food, after diapering infants, and after contact with cows, sheep, or goats, their food or treats, or their living environment .

What is one of the number one ways people are exposed to E.coli bacteria in restaurants? Experts say it’s through undercooked burgers. Steaks and other cuts of beef remain primarily intact, meaning any bacteria present is on the outside of the meat. Ground beef, however, is mixed together, meaning anything that was on the surface is now throughout the entire product. To be safe, all order burgers well-done.

SEE ALSO: Food safety guidelines: How to stay safe from food poisoning

“If you just say ‘medium well,’ you might get 145 degrees or 170 degrees,” Ben Chapman, a food safety professor at North Carolina State University, told USA Today. “The protection for consumers is being specific and maybe looking like a nerd.”

The FDA did confirm that none of the contaminated product had been sent to the National School Lunch Program, the Department of Defense, or for catalog and online sales.