Beef can cause a variety of food borne diseases if improperly handled or prepared, which can prove especially dangerous to children, the elderly and pregnant women. However a few safety measures can minimize the risks.
Fresh beef that is bought should be taken home as soon as possible, and shouldn’t be placed for long in the car or elsewhere. Beef brought home should be refrigerated at 40 degree Fahrenheit and be eaten within 3-4 days or 1-2 days in the case of variety meats. Beef may be frozen to keep it safe for a very long period by keeping it in the freezer compartment in a continuous manner.
You must take care when you handle, cook and serve beef. Keep it covered at all times and refrigerate any leftovers immediately after usage. Wash and sanitize your hands, cooking utensils, knifes and food preparation surfaces before and after you prepare beef using hot water and soap. This helps prevent infections by dangerous bacteria such as staphylococcus. Raw meat should always be kept separate from cooked meat and food items to avoid cross-contamination.
Cook beef thoroughly, as undercooked beef is dangerous. Thorough cooking destroys harmful micro-organisms such as E. Coli, listeria and salmonella. Beef roasts and steaks, should be cooked to a temperature of 145 degree Fahrenheit, while ground beef should be cooked to 160 degrees Fahrenheit. The temperature should always be measured using a meat thermometer.