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What kind of bacteria can be in ground beef?<\/h3>\n Bacteria are everywhere in our environment; virtually any food can harbor bacteria. In foods of animal origin, pathogenic (illness-causing) bacteria, such as Salmonella<\/em><\/strong>, Shiga-toxin producing Escherichia coli<\/em> <\/strong>(STECs), Campylobacter<\/strong> jejuni<\/em>, Listeria<\/strong> monocytogenes<\/em>, and Staphylococcus<\/strong> aureus<\/em>, cause illness. These harmful bacteria cannot be seen or smelled.<\/p>\nIf pathogens are present when meat is ground, then more of the meat surface is exposed to the harmful bacteria. Also, grinding allows any bacteria present on the surface to be mixed throughout the meat.<\/p>\n
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Temperature Danger Zone<\/h3>\n Bacteria multiply rapidly in the temperature “Danger Zone” \u2014 between 40\u00b0F and 140\u00b0F. To keep bacterial levels low, store ground beef at 40 \u00b0F or below and use within 2 days, or freeze. To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160\u00b0F.<\/p>\n
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Grilling Like a PRO<\/h3>\n Summer is finally here! While grilling outside with our friends and family can be fun, but it can also lead to food poisoning. #GrillingLikeaPRO<\/p>\n
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This summer, Americans everywhere should be reminded that \u201cGrilling Like a PRO\u201d is the safest and easiest way to grill. You can\u2019t see harmful bacteria on your burgers, chicken, and steak\u2014using a food thermometer is the only way to know that your food is safe to eat. The PRO method is an easy way to protect you and your family from foodborne illness.<\/p>\n
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P\u2014Place the Thermometer!<\/strong><\/p>\nWhen you think your food is cooked, check the internal temperature by inserting the thermometer into the thickest part of the meat (usually about 1.5 to 2 inches deep). If you are cooking a thinner piece of meat, like chicken breasts or hamburger patties, insert the thermometer from the side. Make sure that the probe reaches the center of the meat.<\/p>\n
R\u2014Read the Temperature!<\/strong><\/p>\n\nWait about 10 to 20 seconds for an accurate temperature reading. Use the following safe internal temperature guidelines for your meat and poultry.<\/li>\n Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 \u00b0F with a 3 minute rest time. Ground meats: 160 \u00b0F<\/li>\n Whole poultry, poultry breasts, & ground poultry: 165 \u00b0F<\/li>\n<\/ul>\nO\u2014Off the Grill!<\/strong><\/p>\nOnce the meat and poultry reach their safe minimum internal temperatures, take the food off the grill and place it on a clean platter. Don\u2019t put cooked food on the same platter that held raw meat or poultry. Also remember to clean your food thermometer probe with hot, soapy water or disposable wipes.<\/p>\n
When you and your family and friends are grilling outside this summer, upload a photo of your PRO food thermometer skills with the hashtag, #GrillingLikeaPRO.<\/strong><\/p>\n<\/div>\n
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