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Beef Safety: Do It Right
Jean Weese, William R. Jones
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Pages / Length: 4
Publication Date: 12/10/2004

Every year, more than 90 million Americans are affected by some type of foodborne illness. Despite popular belief, most foodborne illness problems are caused not by poor sanitation in the processing plant or market but rather by poor handling practices in the home. Meat, poultry, and dairy products must be handled with special care. This four-page publication focuses specifically on beef products, answering such questions as how to avoid foodborne illnesses, how to keep your kitchen clean and your beef at the proper temperature, how to prepare beef safely and avoid cross-contamination, and how to store and reheat leftovers.