We hereby describe the clinical and epidemiological features and, outcomes of nine patients with Elizabethkingia meningoseptica infections in two hospitals over a 2-year period.ll infections caused by this pathogen were nosocomial, or healthcare associated infections, in hemodialysis settings whereas none was associated with hospital outbreaks. An increase of uncommon Gram-negative bacilli has occurred in the last decade in the nosocomial environment.
The USDA recommends steaks and roasts be cooked to 145Â°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160Â°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.
These photos illustrate the color-temperature disconnect for ground beef patties: The only way to determine that ground beef patties, or other products formed from ground beef, such as meat loaf or large meat balls, are safely cooked is to use a thermometer to determine the safe temperature of 160Â°F has been reached.