CINCINNATI -Some of the biggest E. Coli recalls in history are happening this summer in the Tri-State area, with separate recalls of E. Coli sold at Kroger, Bigg's, and Whole Foods.

The recalls were prompted when customers became violently ill after consuming Prime Cuts of E. Coli and Ground Coli.

Some area consumers have switched to free range and open-pastured E. Coli in hopes that it will be healthier, but health officials from the Center for Disease Control say that is an incorrect assumption.

"Don't assume that a raw free-range bacterium is somehow healthier because it is allowed to run amok," said CDC microbiologist Daniel Petradash, "When these little buggers are not contained to a single cow turd or spinach leaf, they can pick up all kinds of diseases in their travels."

Petradash says he would like to remind E. Coli devotees that the little Coli do not feel pain if cooked to 160 degrees Fahrenheit, and are much less likely to go on a "free-range rampage in your stomach".

"If you do get the hankering for some sauteed E. Coli, whether free-range or not, just remember that E. Coli can still be tender and succulent even when properly cooked," he said.