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.
A well-done steak is defined as a steak that's been cooked to an interior temperature of 160Â°F or higher. What happens when a steak â any steak â is incinerated to that extent is that it becomes tough and chewy and devoid of any juiciness whatsoever. It could be the finest, dry-aged, lusciously marbled USDA Prime beef. medium-well steak is cooked to an interior temperature of around 150Â° to 155Â°F. The interior will be mostly gray but with just a faint streak of pink at the very center. If you dim the lights when you serve it, they might not notice. Even if you could get away with it, though, this is still a waste of a good steak.