Undercooked ground meat and sausage can kill. It can happen to you or someone you love. In 1993 four children died from hamburgers contaminated by the virulent bacteria pathogen Escherichia coli O157:H7 purchased at Jack in the Box restaurants. According to health officials as many as 70,000 Americans fall ill from E-coli O157:H7 each year, most of them as a result of tainted hamburger meat. According to USDA, "the very young, the very old, and those with immune systems that have been weakened by cancer, kidney disease, and other illnesses are most at risk and vulnerable to illnesses associated with contaminated food." If someone shows symptoms of illness, do not hesitate, get to the emergency room in a hurry.
We'll call this common bug E-coli for short from now on, although there are many other strains of E-coli that are harmless. In addition to E-coli, Salmonella, Campylobacter jejuni, Listeria monocytogenes, and Staphylococcus aureus, can be found in ground beef and can cause illness. They cannot be seen or smelled. There are also spoilage bacteria that are harmless to humans, but deteriorate the meat's quality.
In meat, E-coli comes from fecal matter in the intestines of the cow. It gets on the surface of the meat during butchering from (1) fecal matter that is on the hide because feed lots are crowded with cattle and their waste, (2) fecal matter in the intestines if they are accidentally sliced open during butchering, (3) fecal matter that spilled from intestines onto the floor of the slaughterhouse or butcher shop, or (4) from knives, grinders, other equipment, other meat, or hands that have come in contact with fecal matter.
E-coli O157:H7 is primarily a problem in ground meats, not steaks. It is found only on the surface of the steaks. They do not work their way into the muscle or fat far beyond the surface. They die rapidly when you cook a steak's surface past 160°F, even if the interior is bloody rare. If your grill is even at a low 225°F, the exterior of a steak will hit 160°F fairly quickly and be safe. The problem arises when meat is ground. Then the outside gets inside and rare burgers or medium rare burgers carry risk with them because they are not cooked to 160°F. Because grinding is how the bug gets into the meat, E-coli is a problem for all ground meats and sausages unless they have been pre-cooked like hot dogs.
Industry and government inspection for E-coli is not very thorough. The detection process is expensive, there are not enough inspectors, and USDA inspects only meat headed for interstate commerce. Some meat is inspected by state inspectors, and most is not inspected at all. If your trusted grocer is sold contaminated meat and grinds it, it can contaminate the grinder and all the meat ground that day. Knowing your butcher is not a guarantee of safety.
It is important to remember that "sell by" dates are no guarantee of safety. USDA recommends that you store ground meat at 40°F or lower and that you cook or freeze it within two days after purchase. E-coli does not reproduce at cold temps.
Now here's an interesting question: Some fast food joints promote the fact that their burgers are never frozen. So which would you rather eat, a burger that is frozen right after grinding and shipped to a franchise three states away, or a burger that is not frozen and shipped three states away?
If you must have rare burgers,
there are four ways
To kill bugs in burgers, according to USDA and every book on the subject, you need to take the inside above 160°F. That's well done. To tell the temp of the burger, there is no substitute for a good digital instant read thermometer.
But the 160°F guideline is a simplification. Pathogens start croaking at about 130°F. But at that temp, it takes a long time to kill them. Ground beef held at 130°F in the center for 121 minutes is considered pasteurized and sterile (107 kill rate). The time gets lower as the temperature goes higher. So beef at 140°F degrees will be sterile in just 12 minutes, while at 160°F degrees, pathogens are destroyed in just 7.3 seconds, hence the USDA guidelines for the consumer. Take it up to 160°F for as little as 7 seconds and you're safe.
Center Temp
Time to Sterilize
130°F
121.0 minutes
135°F
38.3
140°F
12.1
145°F
3.8
150°F
1.2
155°F
23.0 seconds
160°F
7.2
165°F
2.3
If you want rare burgers, there are some options:
(1) Buy irradiated beef. My research tells me irradiated beef is perfectly safe and healthy. But it is hard to find because a lot of people are scared of radiation in all forms (except when they get their teeth and bones X-rayed, and that's a LOT higher dosage). Click this link for more information on irradiation from Omaha Steaks.
(2) Sterilize the meat. Food scientists say that if you dip a piece steak in boiling water (212F) for 10 seconds before grinding it yourself, it is made safe. I have tried it, and although the exterior turns gray, it grinds well and makes fine flavorful rare patties.
(3) Sous vide. You can also have rare burgers by using the sous vide method of slow cooking the patties in a vacuum bag in an immersion bath of 131F water for two hours.
(4) Perfect control. If you had a really accurate thermometer and perfect control over your grill temp, you might be able to grill a big fat burger at, say 225°F, when it hits say, 125°F, crank the heat back to 135°F, hold it there for 38.3 minutes, and then sear the exterior on high heat for flavor.
Bleach is a cook's best friend
Buy an empty spray bottle at the drug store and fill it with a dilute solution of household bleach. Bleach is a powerful sanitizer. That's why they put it in swimming pools. After washing cutting boards, knives, meat grinders, counters, etc., it's a good idea to sanitize with bleach. USDA recommends a solution of one tablespoon of 5% unscented, liquid chlorine bleach per gallon of water. Flood surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air or pat dry with clean paper towels. Store the solution in the bottle, tightly sealed, and use often.
Hazardous foods
So this food safety expert from the FDA who looked a lot like my wife was giving a seminar on food safety at a culinary school. Near the end of the talk she touched on the fact that some foods have effects that are cumulative and the hazard might not be evident for decades. She asked the audience if they could think of an example. After a few moments of silence an old codger in the front row raised his hand and mumbled "wedding cake."
Flavored and infused oils: Don't do it
Many Italian restaurants serve garlic oil and pepper oil is common in Asian restaurants. Don't try this at home. The risk of Clostridium botulinum, the bacteria that produces botulism toxin, is too great.
Storing raw meats
Can you imagine life without refrigeration? We would eat only what we killed today, or we would all be vegetarians, or we would all be experts on pickling and canning.
But you cannot keep meat in the fridge or freezer forever. Even at standard refrigerator temp, 40°F, 3-5 days is the longest you should keep raw meat. Keep in mind, many meats you buy may have already been stored in grocery for several days. So it is best to cook meats soon after you get them home or freeze them. Meat kept in the fridge can still host and grow dangerous microbes, so just because it is chilled doesn't mean it is safe. Cooked meats, if wrapped well, can be kept for up to a week in the fridge before they get risky.
Frozen meats stay good longer. At standard freezer temperature, 0°F, most dangerous microbes cannot grow, so frozen meat can be safe for many months. But oxygen can change the flavor and texture of the meat, and the cold can freeze dry it. When wrapping meat for the freezer, get out as much air as possible wrapping it first with form fitting plastic wrap. If you can, use a vacuum system to suck out the air.
Ground meats have more oxygen mixed in so they get funky sooner than steaks. Smaller cuts go faster than big roasts. Pork gets funky faster than lamb which gets funky faster than chicken or turkey, and beef is the last to go.
In general, the bigger the hunk of meat, the longer it will keep. Here's a rough guide that can vary depending on how well you have wrapped the meat:
Sponges are often badly contaminated, but putting a wet sponge in the microwave for two minutes will sterilize them. For more info, watch this QuickTime video.
The ABCs of fire extinguishers
Class A fire extinguishers are for paper, wood, cardboard, and most plastics.
Class B fire extinguishers are for flammable liquids such as gasoline, kerosene, oil, and grease.
Class C fire extinguishers are for electrical equipment and wiring.
Class D fire extinguishers are for combustible metals including magnesium, titanium, potassium, sodium, and some other chemicals.
ABC fire extinguishers are filled with can handle most everything except some class D materials. Beware, they contain a yellow powder that can damage electrical devices.
Food Safety, Knife Safety, and Grill Safety
"It's hard to be funny when you have to be clean." Mae West
Cooking can be dangerous. Fire, knives, microbes, oh my! A little knowledge and a lot of common sense can get you out alive.
That's right, people can die from some types of foodborne pathogens. Since most raw meat and poultry have been contaminated by harmful microbes in the air, on the farm, during butchering, and in the packaging process, it is helpful to think of all raw meat as pathogenic. Salmonella, Escherichia coli O157:H7, Shigella, and Listeria are the most common contaminants, and even Clostridium botulinum can join the party if you are not careful. They are killed when cooked properly. Here's an ounce of prevention. For more info, visit FoodSafety.gov.
Shopping
Bacteria multiply rapidly at room temperature. An E-coli population can double every hour at room temp. Uncooked meat must be kept cold. Make grocery shopping your last stop when you're out running errands so groceries do not sit in you car any longer than they have to.
Don't push the cart with meat, dairy, or eggs around the store for 30 minutes. Make the meat counter the last stop. Get the dry goods and veggies first.
Keep the meat separate from other foods in your cart and when bagged, and have meat bagged in plastic. Put meat in the coolest part of your car. If your grocery is more than 30 minutes from home, on hot days you should bring an insulated box or bag for carrying refrigerated products.
Pay attention to the dates on packaging. "Sell By" date tells the store when to remove products from the shelf. "Best If Used By" or "Use By" dates tell you when you should eat or freeze the product. These dates are not related to safety, just quality. And you can no longer rely on the color of meat if it is prepackaged because some grocers now sell red meat packed in a carbon monoxide atmosphere to prevent browning. Remember, the dates are meaningless once the package has been opened and exposed to air and bacteria.
Often the newest stock is placed near the back of displays. Nuff said.
Don't buy cans that are dented, leaking, or bulging.
When you buy new cooking utensils, clean them thoroughly before using in order to remove any oil, grease, or metal shavings from the manufacturing process.
Handling food
When you get home, get cold products into the fridge right away. And listen to your wife when she tells you to quit leaving the door open.
Keep a thermometer in the fridge and the freezer. Make sure your refrigerator is between 32F and 40°F. Your freezer should be 0°F or below.
FIFO means first in, first out. That means if you buy a slab of ribs on Monday, and then they go on sale on Wednesday so you buy another slab, cook the slab you bought on Monday first. FIFO also applies to canned foods and dry goods. Write the date of freezing on frozen food packages with an indelible marker. Put a date on leftovers too. In fact, dating everything is a good idea.
Flour and grains attract small insects and the fats in them can go rancid. Store them in airtight containers in the cool and dark. If you find moths in the pantry, you may have to throw everything out. These buggers are hard to get rid of once they show up.
Keep spices out of direct sunlight. Cool and dark is best.
If you marinate or brine your meat, it must be kept in a refrigerator or cooler.
Anything touching raw meat becomes contaminated and must be properly cleaned. Use the bleach solution described in the sidebar article.
Wrap raw meat tightly and put it in pans or on platters with side dishes. Store raw meat so it cannot drip on other foods.
Wash kitchen towels often. Microwave damp sponges for two minutes frequently or run them through the dishwasher.
After you rinse meat in the sink you must wash the sink thoroughly. Soaps with bleach such as Comet are good for cleaning sinks counters, and cutting boards. Use the bleach solution described in the sidebar article.
Do not carry raw meat over the floor without having a plate under it especially if you have young children.
If you are cooking outdoors or at a competition, a cooler with ice is a necessity as is the bleach solution described in the sidebar article.
It is best to handle raw meat with rubber or latex gloves. Pull off gloves by grabbing the cuffs and turning them inside out so the outside of the gloves doesn't contaminate your hands.
You may handle uncooked food with your bare hands but you must first wash your hands past your wrists thoroughly with hot water and soap for 20 seconds by rubbing them vigorously. That's about the time it takes to sing the "Happy Birthday" song. Pay close attention to the areas under your fingernails. Rinse them thoroughly, dry them with paper towels, and throw the towels away. When you are done handling meat, you must wash and dry your hands again. Do not handle the refrigerator door handle, drawer knobs, or the faucets with contaminated hands.
If you have a cold or any contagious illness, you should not handle food. Let someone else do the cooking. If you absolutely must cook, wear rubber or latex gloves and a mask.
Pet water bowls should be dumped outdoors or in the toilet, not the sink.
Wash the top of beer and soft drink cans. And quit drinking from the milk bottle!
You must not bring cooked meat to the table on a platter that carried raw meat out to the grill. Wash all dishes, knives, tongs, and brushes that have touched raw meat in hot soapy water, preferably a dishwasher. This means that if you use tongs to put raw meat on the grill, you must wash it before you use it to turn the meat.
Cooking
Cooking must be done at a temperature of 175°F or higher.
Cook to the proper temperature. This is especially important for chicken, turkey, ground meats, and sausage that is not precooked. They are more susceptible to contamination. When the meat is done, if you aren't serving it within 30 minutes, you must keep it so the surface is warmer than 150°F. When handling cooked foods you should use tongs or wear gloves. If cooked meat falls on the ground, for any length of time,there is no 5-second rule, it should be discarded or washed and then heated to above 150°F on the surface. To be sure you are safe you really really should have a good thermometer.
Even if the meat is browning, the juices bubbling to the surface may be contaminated. You can use a marinade as a mop or a basting sauce, but remember, painting meat with a brush and dipping it into a marinade or sauce contaminates the meat, brush, and marinate. You cannot use a used marinade as a baste during the last 30 minutes of cooking or as a dipping sauce at the table.
If you wish to use marinades or bastes as a sauce, you must bring them to a rolling boil for at least two minutes.
Be sure to discard a marinade or mopping solution after you're done cooking. They are contaminated with raw meat juices. You cannot save them for future use.
The best way to baste or apply a barbecue sauce is to spoon, pour, or spritz the liquid onto the meat. Especially if you leave it sitting out during the cook. If you must use a brush, use one that is easy to clean and sterilize such as the new silicon brushes.
So you don't waste sauce by dipping the brush into the bottle and contaminate the sauce in the bottle, pour the sauce you need into a cup or bowl and dip your brush or spoon into the cup or bowl.
If you are a guest in someone's home and you see them using an unsafe method such as putting cooked chicken on a platter that has had raw meat, politely but firmly speak up!
Avoid burning food, and if you do, cut off the burned parts. In addition to tasting bad, burned food may be bad for your health. Read my article Does grilling pose a cancer risk?
Do not leave leftovers on the table for more than an hour. Refrigerate them promptly on the lower, cooler shelves. If you have leftovers, divide them into small portions so they cool quickly. Do not stack meat while cooling.
Use uncooked meat, veggies, and leftovers within three days and one week is the max. Look carefully at anything that has been aging in the fridge and if it has any sign of mold or slime, throw it out. Smell anything that has been kept in the fridge for more than three days.
Your motto: When in doubt, throw it out.
Cutting board safety
There is a lively debate over which is safer, wood or plastic cutting boards. Both can be safe if they are cleaned thoroughly. Scrub them well with a chlorine based cleanser and a brush. Plastic boards can go into the dishwasher, where they get exposed to high heat and detergent. I recommend plastic.
If you do not have a dishwasher, use a bleach solution to clean your board.
Keep one board for meats only.
When boards get deep cuts, sand them smooth or throw them out.
Knife safety
Be alert and focused when using knives and sharp objects. Beverage alcohol and knives are a dangerous combo.
Use sharp knives.
Don not gesture and waive with knives in your hands.
A damp towel or paper towel under a cutting board can help keep it from shifting.
Make sure you have plenty of elbow room when cutting.
If you drop a knife, don't try to catch it and get your feet out of the way. Wait for the knife to stop moving before trying to pick it up.
Never open cans with a knife.
Never use a knife as a screwdriver.
Always use a cutting board. Never cut anything that is in your hand.
Stovetop safety
Make sure handles of pots and pans are not sticking out over the edge of a table or counter.
Do not fill pots to the brim.
If you put a wet liquid into hot oil it will spit hot oil at high velocity right at your eyes with deadly accuracy.
Keep pets away from the front of the stove.
Grill, smoker, and oven safety
Keep a fire extinguisher nearby. Water will only spread oil fires and may not extinguish grease fires. The best extinguisher is rated ABC (see sidebar).
Never cook with grills or smokers indoors or in garages. They produce carbon monoxide and smoke that can kill you.
Don't keep your grill close to your house or deck railings. Beware of overhanging rooflines or trees.
Never use gas, paint thinner, solvents, or kerosene to start your charcoal. Chimneys or electric coil starters are the best way to start coals, but if you use charcoal starter fluid, once the coals are smoldering never squirt them with more fluid. The flame can climb up the stream and set you on fire.
Don't cook near gasoline or other flamables. Keep propane tanks at least two feet from the burners.
On gas grills, always lift the lid when you ignite the burners. A gas buildup under the hood could blow it open and flash in your face.
Store propane cylinders outdoors in an upright position.
If you smell gas, turn off the grill immediately.
Handle hot grills, coals, and hot liquids with respect. Be alert. No horseplay near cookers.
Keep children and pets away from grills and smokers, uncooked meat, hot liquids, and sharp objects.
Use potholders and/or insulated gloves.
Do not discard ash until the coals are thoroughly dead. Let them sit overnight or dump water on them before you put them in your trash can.
Bare feet, sandals, flip-flops, and loose clothes are dangerous around grills and are not recommended.
Don't put small grills on flammable or glass tables.
Before you use a new grill, fire it up on highand let it run for about 30 minutes to burn off any oil or grease or packing materials from the manufacturing process or from shipping. Click here to read more about Seasoning a New Grill or Smoker.
Save the grill manual and remember where you put it.
Tell Meathead what you think, or ask him a question
But please, please, please read this first:
1) Please use the sitemap or the search box, at the top of every page. There's a good chance the answer is already on this site.
2) Please read this article about thermometers.Chances are your thermometer is the problem! I cannot help you troubleshoot unless you tell me that you are using a digital oven thermometer at meat level (not in the lid), and/or a digital meat thermometer. You simply cannot believe your grill's built-in bi-metal dial thermometer. They are often off by as much as 50°F!
3) Please tell me everything I need to know to answer your question.
4) Please don't ask me "What grill (or smoker) should I buy?" Read my Buyer's Guides and follow the links. I've shared just about everything I know on those pages. I cannot pick the right cooker for you any more than you could pick the right car for me. But I've explained everything you need to know to make your decision.
AmazingRibs.com is all about the Zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Barbecue baby back ribs, spareribs, pulled pork, beef brisket, steak, burgers, chicken, smoked turkey, lamb, barbecue sauces, rubs, and side dishes, with the net's best buying guide to barbecue smokers and grills. It is written, photographed, illustrated, and coded solely by Meathead.
My philosophy about food is simple. First of all it must taste great. It must be easy to make and emphasize fresh seasonal products with a minimum of processed ingredients. I think that people need to know why as well as how, and that there are no rules in the bedroom or dining room.
About Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.
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Disclaimer. The information on this website is for educational purposes only. All material within comes without warranties of any kind. I am human, and capable of mistakes, so I make no guarantees as to the accuracy, completeness, or safety of the information. Under no circumstances am I liable for any damages that result from use of the site (so you can't sue me if you burn your tongue on hot ribs, or get a tummy ache, OK?).
GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, smokes, and blocks flareups. This is the concept behind the expensive new infrared grills. Click here for more about GrillGrates.
The Smokenator:
A Necessity For Weber Kettles
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.
ThermoWorks Pocket Thermometer - No More Guessing
A good thermometer is why I never serve overcooked or undercooked food. No more guesswork. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight. And it is inexpensive. Click here for more about thermometers.
This link takes you to Amazon.com and tags anything you buy with my affiliate code so I get a small referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. Low prices, fast delivery (often free), good refund policies, and often there is no sales tax, are the best reasons to buy from Amazon.com, but clicking on that link before you shop helps me devote more time and money to you. Thanks!
Cooking can be dangerous. Fire, knives, microbes, oh my! A little knowledge and a lot of common sense can get you out alive.
With a $25 donation you'll get a 100% cotton brushed twill adjustable low profile cap with the AmazingRibs patch sewn on. I'll even toss in a small bag of 
