Beef tips

When handling ground beef, take care that everything you use is clean.

Raw and undercooked meat may contain harmful bacteria. Bacteria such as E. coli and salmonella may be present on any cut of beef, but they're more commonly found in ground beef because bacteria on the meat's surface gets dispersed when it's ground. Ground beef, however, per the U S Department of Agriculture's recommendations, should be cooked to at least 160 degrees on an instant-read food thermometer inserted sideways into the thickest part of the burger.

When preparing hamburger, work surfaces, cutting boards, dishes, and utensils should be thoroughly cleaned with soap and hot water after use. Wash your hands often during food preparation to avoid transferring harmful bacteria from one food to another. Once you remove raw burgers from a platter and set them on the grill, don't reuse the same platter for the cooked burgers. Also, discard any packaging materials.

Keep raw meat separate from other foods when grocery shopping and get it into the refrigerator quickly. Use within two days or freeze and don't leave at room temperature for more than two hours. -- LISA ZWIRN