Amid ground beef recalls, the CDC is reminding consumers that ground beef is cooked to a safe internal temperature when it reaches 160 degrees F. The CDC says that using a thermometer is the only way to be sure your ground beef is cooked to a high enough temperature to kill 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,” reads the CDC’s E. coli outbreak page.
Twenty-three people, most of whom reported eating undercooked ground beef, have become ill …read more

This is not specifically an Asian food post, but I had bought some Earthbound Farms Organic Spinach last week because I was planning to prepare an Asian-style salad using a recipe from Jean-Georges Vongerichten. The recipe calls for watercress, but as the market didn’t have that, I picked up the spinach instead as a substitute. The next day, the news came out about the spinach recall. I have written about it here but decided to link here in case there are some readers keeping tabs on this. As I mentioned in my post at my personal …read more