E-Coli only lives on the surface of meats and vegetables. You don't have to kill all of the E-Coli you just need to remove enough it so that your body can handle what is left. That is what we have an immune system is for.
My mother always ground her own "forced meat". She always washed all meats well with cold tap water
before cutting it into chunks. This include fowl, fish
, lamb, pork, beef, and buffalo. None of our family
ever got sick from eating tainted food.
On the other hand, her root vegetables were washed peeled and washed again. The outer leafs of head
vegetables were removed, washed, and patted dry. Leafy vegetable were washed in a bowl of cold water
and then rinsed under the cold water tap.
Some authors have recommended that vegetable be initially dunked in cold water with a splash of bleach for about 5 minutes. I've done this and it doesn't hurt the taste of the vegetables at all.