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View Diary: Beef: Unsafe at any price, even at Whole Foods (107 comments)

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  •  um, (0+ / 0-)

    it's hard to stick a thermometer into ground beef.

    i actually may have bought the problematic beef, though, and I luckily froze the meatloaf-type food, in order to later cook it in the oven.  So, any thoughts about cooking temperatures and duration? Any suggestions of where I can go for the supporting information to your suggestions (i.e. CDC, FDA, etc.)?

    •  nevermind (0+ / 0-)

      i got my info from the tubes.. now, i've just gotta hope that my tubes will be okay

    •  Well, I am a Serv-Safe instructor... (2+ / 0-)
      Recommended by:
      distraught, Mara Jade

      so I get the data from my teaching materials which is derived from the FDA Food Code.  A good place to start for more information is Foodsafety.gov.

      If you bought something that has been recalled it is best not to use it.  However, for more general ground meat products, 155 for 15 seconds is considered safe but I would recommend the higher temperatures for longer durations with pre-ground beef, especially if you serve children, the elderly, or other high risk groups.

      As for meatloaf, 165 for 15 is a must since there are so many different ingredients mixed together, and composed mixtures are inherently more dangerous than simple ground meat.

      As for temping out beef patties, I have a probe thermometer I picked up from Bed, Bath, and Beyond that had a very narrow probe.  I can temp all but the thinnest patties.  Plus, the probe is oven safe and I can set an alarm for when something reaches temp, a time saver when roasting a turkey.

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