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(New page: {{Opinion Top}} by ~~~ <!--start text--> '''Preparing Ground Beef For Safe Consumption USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov ''' Wash hands with warm...)
 
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{{Opinion Top}}
 
 
by [[User:Elocina|Elocina]]
 
by [[User:Elocina|Elocina]]
   
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'''Preparing Ground Beef For Safe Consumption
 
'''Preparing Ground Beef For Safe Consumption
   
USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov
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USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov'''
 
'''
 
   
 
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
 
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
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Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
 
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
   
Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160°F.
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Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160&nbsp;°F.
   
 
Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as ''E. coli '' O157:H7.
 
Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as ''E. coli '' O157:H7.
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The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
 
The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
   
Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90°F. Refrigerate cooked meat and poultry within two hours after cooking.
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Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90&nbsp;°F. Refrigerate cooked meat and poultry within two hours after cooking.
   
 
== Source ==
 
== Source ==
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* [http://www.fsis.usda.gov/News_&_Events/Recall_001_2008_Release/index.asp  Michigan Firm Recalls Ground Beef Products Due to Possible ''E. coli'' O157:H7 Contamination] by the US Department of Agriculture, public domain government resource—original source of article 
   
*[ http://www.fsis.usda.gov/News_&_Events/Recall_001_2008_Release/index.asp  Michigan Firm Recalls Ground Beef Products Due to Possible ''E. coli'' O157:H7 Contamination] by the US Department of Agriculture, public domain government resource -- original source of article 
 
   
 
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[[Category: Opinions]]
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[[Category: Opinions by User Elocina]]
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[[Category:Articles]]
[[Category: January 10, 2008]]
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[[Category:Beef]]
[[Category: January 2008]]
 
[[Category: Beef Opinions]]
 
[[Category: Food Safety Opinions]]
 
[[Category: USDA Opinions]]<div id="wikia-credits"><br /><br /><small>From [http://tor4.wikia.com Tmp], a [http://www.wikia.com Wikia] wiki.</small></div><div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div>
 

Latest revision as of 09:17, June 28, 2010

by Elocina


Preparing Ground Beef For Safe Consumption

USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160 °F.

Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90 °F. Refrigerate cooked meat and poultry within two hours after cooking.

Source

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