date:Jun 17, 2015
depends on the number of cows making up your ground beef, says Michael Schmidt, PhD, professor at the department of microbiology and immunology at the Medical University of South Carolina (MUSC). The greater the number of cows the greater chance of having something that was not intended to be in the meat. Ground beef is riskier than specific cuts of meat that come from a single cow. Regardless, cook burgers or any beef to an internal temperature of at least 160 degrees to kill E. coli.
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