Do you grill?
from Realage.com:
Don’t Judge by Color
Meat — especially ground beef — can look thoroughly cooked even though its internal temperature might not be high enough to kill dangerous foodborne pathogens, such as E. coli (what’s that?). Anything that alters the pH level of meat will affect how quickly it browns, including storage conditions, seasonings, and thawing methods.
Safe Numbers
Use a food thermometer:
Steaks, roasts, and fish — 62.8 degrees C (145 degrees F)
Pork and ground beef — 71.1 degrees C (160 degrees F)
Chicken breasts — 76.7 degrees C (170.1 degrees F)
grilling, beef, food poisening
grilling, beef, food poisening


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