2005 Year in Review

Cook Ground Meats with Safety in Mind

Quick, easy summertime meals are a snap when based on ground meat entrees like grilled burgers, taco salad, skillet dinner and campsite stews. However, ground meat, like all fresh meat and poultry, is perishable and should be handled carefully.

You might have noticed that all raw meats and poultry products in the meat case of your grocery store now have safe cooking and handling instructions. Raw meat, especially ground beef, may contain bacteria that could cause illness if the product is mishandled or cooked improperly. This label reminds consumers that raw meats must be handled properly to protect themselves and their families from foodborne illnesses.

To prevent foodborne illness, cook ground meat patties and loaves to an internal temperature of 155 degrees F. Cook ground turkey or chicken burgers and loaves to 165 degrees F. The center of patties and meatloaf should be gray, not pink, and the juices should run clear. Crumbled ground meats should be cooked until no pink remains.

For safety, treat ground beef and ground turkey as if it might be contaminated with bacteria. Grinding and other handling incorporates bacteria into the center of the meat patty. In contrast, the interiors of steaks have not been contaminated with bacteria, and are safely served rare or medium well done. Only the surface of steaks needs to be well cooked.

by  Editor, theCity1.com
May 27, 2005