Cooking Meat Safely
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Scan day: 03 February 2014 UTC
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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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WEBSITE Info
| 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 |
WHOIS Info
| NS | Name Servers: EXTNS1.CLEMSON.EDU 130.127.255.252, 2620:103:a004::252 EXTNS2.CLEMSON.EDU 130.127.255.253, 2620:103:a004::253 |
| WHOIS | |
| Date | activated: 19-Feb-1987 last updated: 09-May-2011 expires: 31-Jul-2014 |