With each holiday season, hundreds of people in the Midwest are sickened after eating a holiday favorite – steak tartare – also know as “cannibal sandwiches” or “tiger meat”. No matter how it is served, eating raw or undercooked ground beef and eggs poses a health risk and should be avoided.
All meat potentially contains harmful bacteria that—if not destroyed by cooking to a proper temperature—can cause foodborne illness.
Also, if bacteria are present when beef is ground, then more of the meat surface is exposed to the harmful bacteria.
Happy National Cheeseburger Day! Not only a day to honor one of your favorite meals, but to educate yourself on the special care needed when handling and cooking ground beef to prevent foodborne illness.
Use the hashtag #NationalCheeseburgerDay on social media to find cheeseburger deals!
Bacteria is of special concern with ground beef – because when beef is ground – more of the meat surface is exposed to potential harmful bacteria.
For this reason, ground beef must be cooked to an internal temperature of 160°F, so as to kill all the bacteria and avoid foodborne illness.
#NationalHamburgerDay is observed each year on May 28. When preparing a hamburger, make sure you handle the meat safely and keep the work surfaces clean. According to the USDA, the minimum safe cooking temperature for ground beef is 160°F.
May is National Hamburger Month. There are many ways to make a hamburger, but there is only one way to make it safe! Remember, using a food thermometer is the only way to make sure your burgers are safe – and cook to 160°F or above!
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