The E-coli outbreak at an Alberta meat processing plant is now being blamed for at least 10 illnesses.

The Public Health Agency of Canada says five new cases have been confirmed.

Officials say the people became ill more than two weeks ago and have since recovered or are recovering.

Since the outbreak was detected more than a month ago, seven illnesses have been linked in Alberta, two in Quebec and one in
Newfoundland.

Hundreds of beef products linked to the XL Foods plant in Brooks, Alberta have been recalled.

The recall was expanded yet again this weekend.

CJAD medical contributor Dr. Mitch Shulman says symptoms from tainted meat appear within a few days of consumption.

Those symptons include, vommiting, diarrhea and nausea.

Dr. Mitch adds preparation is key, that meat should be cooked properly, meaning 72 degrees C or 162 degrees F, cooking it all the way thru.

He also says the real problem is ground beef.

"What happens is E. Coli gets into the meat and then gets churned up and so it's deep in the center of a patty of hamburger, for example", says Dr. Mitch.

He adds "if a hamburger is cooked, but not cooked thoroughly, and the interior doesn't reach that heat, then the bug isn't killed. And you can kill the bug".

Dr. Mitch also stresses the use of proper hygiene, including washing your hands after handling raw meat.

Picture courtesy: myshinykitchen.com