Color of Cooked Ground Beef As It Relates to Doneness
The color of cooked ground beef can be quite variable. The only way to be sure a ground beef patty is cooked to a high enough temperature to destroy any harmful bacteria that may be present is to use an accurate instant-read thermometer.
Game from Farm to Table | PDF
Venison, antelope, boar, and other exotic species are now farm raised in the United States, and are under voluntary USDA inspection. Learn about the safe handling of these products.
Goat from Farm to Table | PDF | En Español | En Español PDF
With the emerging popularity of Caribbean and Indian cuisine in America, goat meat is being used increasingly. Goats are under mandatory USDA inspection. Read on for more information about this red meat.
Ground Beef and Food Safety | PDF | En Español | En Español PDF
Many callers to the USDA's Meat and Poultry Hotline ask about "ground meat" or "hamburger." Here are the most frequently asked questions.
Sausages and Food Safety | PDF | En Español | En Español PDF
There are so many varieties of sausage. How long can you store them, and where? Are they fully cooked or not? Get those answers and more; use the storage chart as a guideline for proper handling.
Stuffing and Food Safety | PDF | En Español | En Español PDF
Because stuffing (dressing or filling) is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer.
Yersiniosis and Chitterlings: Tips to Protect You and Those You Care for from Foodborne Illness | PDF | En Español | En Español PDF
Chitterlings (chitlins) can be contaminated with the bacteria Yersinia enterocolitica and other foodborne pathogens such as Salmonella, so it is important to handle this product safely.