Barbeque coming up? How to avoid bad beef
Use a food thermometer to measure the internal temperatureit is the only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria.
Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.
Refrigerate raw meat within two hours after purchase or within one hour if temperatures exceed 90 degrees F.
Store ground beef in a refrigerator set at 40 degrees F or below, and cook or freeze it within one or two days of purchase
Refrigerate cooked meat and poultry within two hours after cooking, and use or freeze it within three or four days
Consumers who have questions about the recalled products can contact USDA-FSIS at "Ask Karen" online at www.AskKaren.gov or call the Meat and Poultry Hotline at 1-888-MPHotline (674-6854).