Cooking ground beef to an internal temperature of 160 degrees destroys E. coli O157:H7 bacteria. The USDA recommends that consumers use a meat thermometer to check doneness. Slow cooking at a lower heat will result in a more palatable, evenly cooked burger.
Irradiation of raw meat also kills bacteria. Sale of irradiated meat became legal last year following outrage at the scale of the Hudson Foods' 25-million-pound recall in 1997. Despite cont1919907429544240239 The process is often called "cold pasteurization." However, irradiated beef, or any processed product containing it, such as a burrito, must carry the international "radura symbol" and 1629517682