The University of Arizona

College of Agriculture and Life Sciences

Improving Lives, Communities and the Economy

Assessment of Doneness in Cooked Ground Beef

Author: 
Whitmer, Evelyn
Misner, Scottie
Publication Date: 
May 2012
Publication Number: 
AZ1439-2012
Pages: 
2 pp.
Abstract or Description: 
Because raw meat and poultry products may contain harmful bacteria, safe handling and proper cooking of meat and poultry is recommended. The goal of proper food safety practices is to prevent situations which promote bacterial growth, cross contamination, and food-borne illness.
Revised 2012. Originally published: 2007.
Language: 
English
Publisher: 
College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ)
Contributor: 
Nutritional Sciences
Relation: 
University of Arizona Cooperative Extension Publication 1439
Keyword: 
ground beef
hamburger
doneness
cooking temperature
E. coli
Type: 
Text
Pamphlet
Subject Category: 
Food Safety, Nutrition and Health