> >Still, these pathogens are on the surface of the meat (like a steak or
> >roast) and a quick searing under heat should kill/inactivate them.
Ground
> >meats are always the exception.  Grinding distributes surface pathogens
> >throughout.  You must therefore always cook ground meat to a minimum
> >internal temperature of 155F.
>
> Don't panic for us, Rob. Some of us eat raw and generally enjoy an
intimate
> relationship with the bacteria around us without ill effects.

Commercially raised/prepared ground beef, commercially raised/prepared
poultry, and raw shellfish from unapproved areas are prime food safety
concerns.

"As a result of the outbreak last January, in which more than 500 people
became ill and four children died from Escherichia coli O157:H7 infections
in the states of Washington, Idaho, California, and Nevada, (1,2) FDA has
changed its recommendations for cooking ground beef. FDA now recommends that
all parts of ground beef products should reach at least 155 degrees F when
cooked. At this temperature, ground beef will not be pink at the center, and
juices will be clear..."
http://vm.cfsan.fda.gov/~mow/fdacook.html

"The first report described outbreaks of gastroenteritis that were
associated with the consumption of undercooked ground beef from a chain of
fast food restaurants.  Since this report, several studies have shown that
infection with E. Coli 0157:147 is responsible for most cases of
Hemolytic-Uremic Syndrome, which is a major cause of renal failure in
children. In addition, we now know E. Coli 0157:147 is a major cause of
bloody and non-bloody diarrhea in children."
www.utoronto.ca/kids/hambrger.htm

" Escherichia coli O157:H7 is an emerging cause of foodborne illness. An
estimated 10,000 to 20,000 cases of infection occur in the United States
each year. Infection often leads to bloody diarrhea, and occasionally to
kidney failure. Most illness has been associated with eating undercooked,
contaminated ground beef."
www.factoryfarming.com/health_e_coli_info.htm

Rob