Safety Tips on cooking and handling meat?

[SpyderEdgeForever]

There is alot of fear over things like salmonella and e coli bacteria in meats and my question is: what are good safe handling tips that you all practice or know of that you advise, that will allow someone to enjoy cooking and eating various meat like chicken, fish, beef, etc, while avoiding dangerous bacteria and food borne illness?

[VashHash]

Isn't that what Google is for?

[soc_monki]

Cook chicken and pork fully, use utensils and cutting surfaces for only meats, don't cross contaminate. Wash your hands after handling raw meats, before you touch anything else!

If you keep raw meat in the fridge, make sure it's on the bottom! Drips can cause contamination!

It's pretty simple really... People just don't take the time to be safe with it. I worked in restaurants for years, and had serv safe training as well. Don't overthink it.

[legOFwhat?]

Wash your hands and salt and pepper are all you ever need for beef! :P

[soc_monki]

Wash your hands and salt and pepper are all you ever need for beef! :P

I have a killer steak seasoning... It has salt and pepper in it lol!

[Crux]

There is alot of fear over things like salmonella and e coli bacteria in meats and my question is: what are good safe handling tips that you all practice or know of that you advise, that will allow someone to enjoy cooking and eating various meat like chicken, fish, beef, etc, while avoiding dangerous bacteria and food borne illness?

Come on SEF, if people don't know about basic food safety by now then maybe it's cull the herd time.

Just kidding, ~160 internal degrees and you are okay for any meat. As a BBQ Champion Chef (trained by Myron Mixon) it would be irresponsible for me to give bad advice. As someone that spends more time studying food than eating it I can say that when you can cook beyond whatever goals you ever imagined you will find that the knife that got you there was a Para 3. Without which you are a failure and will be despised by,... I won't say, for the very sake of your soul.

So I've heard. :confused:

[Bloke]

a BBQ Champion Chef

[Crux]

Aw, not that kind of BBQ. Southern BBQ Western NC style.

[SpyderEdgeForever]

Great answers, thanks.

[soc_monki]

Love some good BBQ!

[jpm2]

Can't remember the last time I intentionally cooked chicken past 155F. I usually pull it at 145-150. This results in a much more tender and juicy piece of meat than one that was cooked to 160+, especially the breast.
It seems pasteurization depends on time and temperature, not just temperature alone. Info is here.
https://www.seriouseats.com/2015/07/the ... reast.html