Summary
Food poisoning from ground beef often happens because harmful bacteria like E. coli and Salmonella can spread throughout the meat during grinding. The article explains that you can reduce risk by handling beef carefully from store to plate. It advises shoppers to pick cold, fresh packages and add them to the cart last. At home, refrigerate ground beef promptly at or below 40°F and use it within a few days. Prevent cross-contamination by separating raw meat from other foods and using clean utensils. Always thaw in the fridge and cook to 160°F. Safe practices kill bacteria and protect health.
Eating Well
