For meat, go by temperature


One in six Americans gets sick each year from something they ate, the Centers for Disease Control and Prevention says. While some outbreaks cause temporary misery, food poisoning causes 3,000 deaths and 125,000 hospitalizations a year.



Beef's color is affected by acidity and fat content. Low-fat patties need more cooking and higher temperatures. Beef also can turn brown before reaching a safe temperature if it's from an older animal, was stored for a long time or exposed to too much air.

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