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.
For example, if you use a thermometer. that registers 10 Â°F higher than the actual temperature, you would cook ground beef to 145 Â°F rather than. 155 Â°F. That would be inadequate cooking to make sure the ground beef is safe to serve. If the thermometer. registers too low, you could easily overcook food. Application.