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The grill is fired up and your mouth is ready for a thick juicy hamburger.
When talking food safety, how do you know when it is done? I bet you say: color. When it’s brown, it’s done. Not always.
Ground beef should be cooked to an internal temperature of 160 degrees to destroy any possible illness causing bacteria in the meat. Some ground meat may prematurely brown before this internal temperature has been reached. One out of every four hamburgers turns brown before it reaches 160 degrees.
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