Destruction of the pathogens that may be present in raw ground beef, particularly E. coli, requires a cooking procedure that heats the beef to an internal temperature of 160Â°F (20). Use of a food thermometer is the only way to determine that the internal temperature of ground beef patties has reached 160Â°F (13, 19).(Unfortunately, only 13% of consumers always or often use a thermometer when cooking or grilling hamburgers (9).).rior to 1997, consumers were encouraged to cook ground beef until âbrownâ in the middle to assure a safe temperature had been reached (11). However, research conducted in the 1990s determined that cooked ground beef color. does not correlate to safe endpoint temperature (2, 6, 7, 11).
Statement from Secretary of Education Betsy DeVos following Meeting with Higher Education Groups. Readout of U.S. Secretary of Education Betsy DeVos' Meeting with Chancellor Steve Wrigley of the University of Georgia System and Georgia State Rep. Earl Ehrhart.
Tom Vilsack serves as the Nation's 30th Secretary of Agriculture. As leader of the U.S. Department of Agriculture (USDA), Vilsack is working hard to strengthen the American agricultural economy, build vibrant rural communities and create new markets for the tremendous innovation of rural America.s leader of the U.S. Department of Agriculture (USDA), Vilsack is working hard to strengthen the American agricultural economy, build vibrant rural communities and create new markets for the tremendous innovation of rural America.