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