How can I avoid food poisoning from beef?

beef, especially ground beef, can be a common source of bacteria that leads to food poisoning such as Salmonella and E. coli. Although it may not be possible to avoid every possible example of food poisoning from beef, there are certainly steps that you can take to reduce risk. Some of the most important things to remember is to cook beef thoroughly, keep it cold when it should be cold, and vice versa, and avoid cross contamination in the preparation of other foods.

Avoiding food poisoning from beef begins when you buy it for the first time. Select a package in which the sale date is at least a few days in advance, and the one that is fastened and does not escape. Keep it cool until it comes home. It can then be stored in a refrigerator for a day or two until it is cooked or freezes for several months. If it is stored in the refrigerator, it should be maintained at 40 degrees of Fahrenheite (4 degrees Celsius) or less to prevent BA growththat. When beef smokes, the seuld thaws in a refrigerator or microwave, never left on the counter and absolutely never placed in warm water.

When preparing beef for cooking, never use the same board or knife for other meals and make sure that any fluids do not move elsewhere on the counter. This is referred to as cross contamination and be careful not to prevent it is an easy way to avoid food poisoning from beef. This applies to all types of meat, fish or poultry - never allow raw juices to touch other foods.

Another easy way to avoid food poisoning from beef is to cook thoroughly. Never cook beef partially and then put it back in the fridge and complete the cooking later; Cook it for the first time thoroughly and heat it again if necessary. Experts recommend that beef get an internal temperature160 to 165 degrees F (71 to 74 ° C) to cook thoroughly and kill bacteria.

However, the process of avoiding food poisoning from beef will not stop. Once the beef is cooked, it should be kept hot and should not be omitted at room temperature for more than two hours. Any residues should be postponed immediately in the refrigerator.