date:May 15, 2014
al temperature of 160 degrees F. Use a food thermometer to be sure that ground beef has been cooked to a temperature high enough to kill harmful bacteria.
A gastrointestinal infection caused by Shiga toxin-producing E. coli O157 can cause diarrhea (often bloody) and abdominal cramps three to four days after exposure (incubation ranges from two to 10 days). Most people get better within five to seven days, but the elderly, infants, and those with weak immune systems are more likely to develop se