Researchers at Kansas State University have found that ground beef browns at different rates, so that browning alone, which are cooked as long as the primary means of determining ground beef is no longer an accurate indicator of doneness.
"With meat and poultry, the only safe way to test safety and doneness with a meat thermometer," says Fadi Aramouni, a Kansas State University Research and Extension food scientist. "Primary food-borne pathogens, including salmonella, campylobacter and E. coli are sensitive to heat. This means that cooking foods to recommended temperatures will be free of pathogens that may be available to kill."
Summer Food Safety Tips
* Allow plenty of time to prepare the grill and cook foods completely.
* Avoid cross-contamination: Use separate plates, platters, bowls, cutting boards and utensils for raw and cooked foods.
* Wait until grilled foods are ready - or almost ready - before removing perishable salads and spices from the fridge or eat cold.
Contain * Wash fresh fruits and vegetables, including lettuce, salmonella can.
* Keep food covered and protected from direct sunlight.
* Clear picnic tables to serve within 60 minutes. Cover and chill leftovers or discard them.
* Clean grill after each use.
* Wash your hands frequently, especially before and after handling food, before and after eating, playing yard games and touching pets. If soap and water are not available, is an alcohol-based hand sanitizer is a good substitute.
Recommended internal cooking temps
* Use a meat thermometer to determine doneness. Starting with frozen or partially frozen meat or poultry typically increases the time needed for cooking.
* Minced meat: 160 degrees
* Beef, veal and lamb roasts, steaks and chops: Medium: 160 degrees; Well done: 170 degrees
* Fresh Pork: Medium: 160 degrees; Well done: 170 degrees
* Poultry: 165 degrees or higher
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