encourage consumers to use good food safety practices. When preparing or consuming ground beef ensure you wash your hands with warm, soapy water for at least 20 seconds, before and after handling raw meat. Be sure to clean cutting boards, dishes and utensils with hot, soapy water. Keep raw meat, fish and poultry away from other food that will not be cooked. I like to use nothing until he gets home. Consumers should not eat ground beef or ground beef patties that do not have an internal temp of 160 degrees Fahrenheit. Color is not a reliable indicator that ground beef or patties have been to a temperature high enough to kill harmful bacteria such as E. coli O157:H7. Use a meat thermometer to measure internal temperature. Ensure you refrigerate raw meat within two hours of purchase or one hour if temperatures exceed 90 degrees Fahrenheit.
RUNNING HEAD: PRINCIPLES OF ENVIRONMENTAL EPIDEMIOLOGY REFERENCES: Pifer, J. (2008 February 18). USDA orders recall of 143 million pounds of beef. Retrieved from Minnesota Department of Health. (n.d.). Escherichia coli (E. Coli). Retrieved from CDC. (2008, July 18). O157:H7 Infections Linked to Beef from Kroger/Nebraska Ltd. Retrieved from