Food Safety: Chicken vs. Beef
Food safety is crucial in preventing foodborne illnesses, and chicken and beef require different handling practices. Chicken must always be cooked to an internal temperature of 165°F to ensure safety, as it can harbor pathogens like Salmonella. Beef can be cooked to varying levels of doneness, but ground beef should reach 160°F to kill harmful bacteria. Practicing safe food handling, including proper cooking and storage, is essential for both proteins.
Key Takeaways:
• Chicken requires cooking to 165°F for safety
• Ground beef must reach 160°F to kill bacteria
• Safe handling practices are essential for both
