Research: E. coli Still Survives After Ground Beef is Thoroughly Cooked
Health Canada has long advised consumers to cook ground beef to 71 °C (equal to 159.8 °F). Now, researchers say that even this standard temperature recommendation might not kill all bacteria.
Food scientists at the University of Alberta have discovered that cooking ground beef to 71 °C does not always eliminate all strains of Escherichia coli, a bacterium found in the gut of both humans and animals.