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E. coli lives on the surface of the meat, so when it’s ground up, it gets distributed throughout the meat. If the meat is not ground up, the cooking process will kill any bacteria on the outside ...
Does heat kill E. coli? Cooking all parts of a food to a temperature of about 160 degrees Fahrenheit usually kills any E. coli bacteria that may be present, according to the World Health ...
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E. coli bacteria often carry multiple drug resistance plasmids, and under stress, readily transfer those plasmids to other species. Mixing of species in the intestines allows E. coli to accept and transfer plasmids from and to other bacteria. Thus, E. coli and the other enterobacteria are important reservoirs of transferable antibiotic ...
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
Food safety experts suggest that people cook beef to 160 degrees in order to kill all bacteria that can potentially cause illness. It is also important to keep raw meat away from other foods to ...
There are a variety of methods used to detect and kill pathogens. The most effective, as expected, is to cook the meat to a high enough temperature to kill all growth, but meat can be re-contaminated during any step of the food production process, especially if workers handle both raw and cooked products. [39]
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