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Cooking Meat Safely

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Description: Factsheet from Clemson University gives safe cooking temperatures for beef, veal, lamb, pork, ham and poultry. Safety tips for preparation, thawing, and reheating.
HGIC 3580 Cooking Meat Safely : Extension : Clemson University : South Carolina Home & Garden Information Center › HGIC 3580 Cooking Meat Safely Prepared by Pamela Schmutz, HGIC Food Safety Specialist, and Elizabeth Hoyle, Extension Food Safety Specialist, Clemson University. (New 05/99. Revised 06/11.)
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Page title:HGIC 3580 Cooking Meat Safely : Extension : Clemson University : South Carolina
Keywords:HGIC, Extension, Public Service, cooking meat, food poisoning, e. coli, ground beef, cooking temperature, food safety
Description:Avoid salmonella or E. coli bacteria food poisoning. Safe cooking temperatures for cooked ground beef, veal, lamb, pork, ham, poultry, roasts, steaks, chops, leftovers. Safety tips for preparation, thawing, reheating.
IP-address:130.127.69.75

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Name Servers: EXTNS1.CLEMSON.EDU 130.127.255.252, 2620:103:a004::252 EXTNS2.CLEMSON.EDU 130.127.255.253, 2620:103:a004::253
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activated: 19-Feb-1987
last updated: 09-May-2011
expires: 31-Jul-2014