Always wash counters, cutting boards, dishes, utensils, and hands both before and after handling ground beef using hot soapy water.
2. Sort Raw Meats Among Other Foods
Store ground beef away from other items in the refrigerator and during cooking to avoid cross-contamination.
3. Cook to just the right temperature.
Get a meat thermometer and make sure ground beef is cooked to an internal temperature of 160°F (71°C), therefore killing dangerous germs.
4. Eliminate Extra Fat Following Cooking
Once the ground beef is completely cooked, you may drain out the extra fat from the pan to get a similar result to washing without running the danger of spreading germs.
At last
Not only is rinsing ground beef useless, but it also does not much lower fat content and can cause kitchen food contamination hazards. Good and safe ground beef depends mostly on handling and correct cooking methods. Over the belief that washing would cleanse your meat, always give temperature management and kitchen cleanliness top priority. This will help you to enjoy good, healthier food free from the inadvertent bacterial dissemination.
