All beef has a small chance of carrying a disease-causing
E. coli strain such as O157:H7. Ground beef is much
more likely to be contaminated than individual cuts of meat because of how the
meat is processed.
A package of ground beef usually contains meat from many cattle.
So the meat from one infected cow can contaminate many packages of
ground beef. Also, the contaminating bacteria are harder to kill in
ground beef than in single cuts of meat. Bacteria can spread throughout ground
beef, but they usually remain on the surface in single cuts of meat. When meat
is cooked, surface temperatures more easily reach the
160°F (71°C) needed to
destroy the bacteria. In ground beef, both the surface temperature and the
internal temperature must reach
Some things are too important to keep to yourself. You tell your friends and family right away, because they need it to stay safe or because you know it's a topic they follow. Tweet it, post it, email it -- you pass it along.
This year, potential health risks -- especially about food -- topped WebMD's most-shared list. See for yourself:
The most-shared story was an alert about a major ground beef recall due to E. coli risk. More than 60,000 pounds of ground beef were involved -- and everyone...