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To fight the deadly E. coli bacteria, the U.S. Department of Agriculture has teamed up with supermarkets across the U.S. to convince you to use thermometers when cooking ground beef.
“Thermometer use is the most reliable method consumers have for ensuring that meat and poultry have reached a temperature sufficient enough to kill disease-causing organisms,” a USDA official said. Ground beef should reach 160 degrees.
“Cooks can’t rely on color alone to tell if meat is done,” she said. Spices, freezing and the age of the meat source can darken beef.
