Nothing satisfies like a big burger (and for me, a plate of fries next to that salad) for a delicious summertime dinner!
Even news of thousands of pounds of ground beef recalled for possible E. coli contamination doesn't need to scare you off from the simple pleasure of a burger.
In the spirit of back to school season, I remind you to be smart about your food prep and take actions to prevent illness from ground beef. As a faithful follower here, you know the foodborne illness we're talking about is E. coli and it is a bad one.
So fire up the grill, get out your thermometer and prepare your burgers using these golden rules:
Do not eat ground beef unless it has been cooked to a safe internal temperature of 160 degrees Fahrenheit;
Prevent cross-contamination by keeping raw meat separate from other food that won’t be cooked;
Do not use the color of a meat product to judge whether products are properly cooked — use a thermometer instead;
Refrigerate meat products within two hours of buying and even sooner if temperatures are higher than 90 degrees;
Refrigerate cooked meat within two hours of cooking;
Always wash your hands, cutting boards, dishes and utensils with hot soapy water.
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