The interior of a raw hamburger usually does contain bacteria and is safest if cooked well done." Because E. McGee says: "Ground meats are riskier, because the contaminated meat surface is broken into small fragments and spread through the mass. " When raw meat is ground up, the distinction between internal and external no longer applies. So, is eating juicy, pink-red meat risky? Not if the cut is an intact piece of healthy muscle tissue, a steak or chop, and its surface has been thoroughly cooked: bacteria are on the meat surfaces, not inside. meats inevitably harbor bacteria, and it takes temperatures of 160 degrees Fahrenheit or higher to guarantee the rapid destruction of the bacteria that can cause human disease - temperatures at which meat is well-done and has lost much of its moisture. The food scientist Harold McGee explains a crucial distinction to be made between whole muscle cuts and ground meat: ". You may have noticed that ground meat often needs to be cooked to a slightly higher temperature than whole cuts of meat.
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