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The Water Cooler
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Hamburgers come from where?
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<blockquote data-quote="Blue Heeler" data-source="post: 4328238" data-attributes="member: 46613"><p>Correct.</p><p></p><p>While meat plants/processors understand the severity of food borne pathogens and do a good job of testing, due to how ground beef is sourced, when not cooking to an internal temperature of 165 degrees one runs a risk of having a bout of E. coli. Great way … especially for seniors … to puke and poop oneself to death or blow out a kidney. </p><p></p><p>Because steaks and chops are single sourced, they have a lower risk of E. Coli.</p></blockquote><p></p>
[QUOTE="Blue Heeler, post: 4328238, member: 46613"] Correct. While meat plants/processors understand the severity of food borne pathogens and do a good job of testing, due to how ground beef is sourced, when not cooking to an internal temperature of 165 degrees one runs a risk of having a bout of E. coli. Great way … especially for seniors … to puke and poop oneself to death or blow out a kidney. Because steaks and chops are single sourced, they have a lower risk of E. Coli. [/QUOTE]
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