LogFAQs > #929673801

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Topic	Salmonella outbreak from ground break in six states
_AdjI_ 11/04/19 8:06:57 PM #34:	SunWuKung420 posted... DiScOrD tHe LuNaTiC posted... SunWuKung420 posted... DiScOrD tHe LuNaTiC posted... "If preparing ground beef, cook thoroughly to kill germs." It's sad that people have to be told this. Then again, I work with a guy who basically grills his steak until the outside changes color and the inside is still dripping red, so IDK. Steak and ground beef are two entirely different things. The cooking problem remains. If you don't cook something until it's done, you might get sick from it being contaminated. That's not a problem exclusive to beef. A steak will only have contaminates on the exterior. Ground beef can have the contaminates throughout. Indeed. Unless you've ground it yourself, you always want to cook ground meat to 165, especially given the potential to have it contaminated with cerebrospinal fluid if the butcher's careless working around the spine (this is why ground beef is one of the biggest concerns during Mad Cow outbreaks). Steaks, on the other hand, are going to be safe inside, so you can have them rarer without as much consequence. <cite>_AdjI_ posted [p:929673801] in Salmonella... [t:78133150]...</cite> <quote>SunWuKung420 posted...</cite> <quote>DiScOrD tHe LuNaTiC posted...</cite> <quote>SunWuKung420 posted...</cite> <quote>DiScOrD tHe LuNaTiC posted...</cite> <quote>"If preparing ground beef, cook thoroughly to kill germs." It's sad that people have to be told this. Then again, I work with a guy who basically grills his steak until the outside changes color and the inside is still dripping red, so IDK.</quote> Steak and ground beef are two entirely different things.</quote> The cooking problem remains. If you don't cook something until it's done, you might get sick from it being contaminated. That's not a problem exclusive to beef.</quote> A steak will only have contaminates on the exterior. Ground beef can have the contaminates throughout.</quote> Indeed. Unless you've ground it yourself, you always want to cook ground meat to 165, especially given the potential to have it contaminated with cerebrospinal fluid if the butcher's careless working around the spine (this is why ground beef is one of the biggest concerns during Mad Cow outbreaks). Steaks, on the other hand, are going to be safe inside, so you can have them rarer without as much consequence.</quote> ... Copied to Clipboard!
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