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Wolverine Packing Co. has recalled more than 167,000 pounds of ground beef over E. coli concerns. Here are the brands to look out for and how to stay safe.
[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [ 14 ]
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CHICAGO (Reuters) -The U.S. government said on Monday it is collecting samples of ground beef at retail stores in states with outbreaks of bird flu in dairy cows for testing, but remains confident ...
Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .
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By May 5, Wendy's had stopped serving beef hamburgers at about 20% of its 5,500 U.S. restaurants. The company only uses fresh but not frozen ground beef, and the shortages were concentrated in states located near where major beef processing plants had closed.
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