Ground beef, pork, and poultry can be problematic because any pathogens on the surface before its ground ends up getting into all those little nooks and crannies. What’s more, they may escape death, even as the surface areas of the patty look hot and toasty.
As with any meat, points out Gravely, “color is not a reliable indicator of doneness.” Sometimes beef can look a bit pink, she says, even if it’s cooked to a safe temperature. “And sometimes it can look brown when it’s not a safe temperature.”
How to avoid food poisoning: A food thermometer is a must. Ground beef and pork must be cooked to at least 160° F. Ground turkey—which is particularly tricky because it looks less pink even it’s raw state—and chicken should be cooked for 165° F, according to the USDA’s Safe Minimum Cooking Temperature Guidelines.