I compiled this quick reference serial number guide for dating 16ga Browning A5s and the Auto 5-3 Shot, by serial number. A common mistake I have seen in many, many, gun shops and online sites is to assign the 12ga serial number date to a 16ga. Browning 12ga numbers began with number 1 in 1903. Handling and storing ground beef properly reduces your risk of foodborne illnesses.This guide is for the Browning A5 16 gauge only. Remember to wash your hands thoroughly after handling ground beef, and don’t forget to your clean kitchen counters and utensils. Refrigerate your leftovers within 2 hours of cooking and eat them within 3–4 days.Never leave at room temperature for more than 2 hours. Thaw frozen beef in the fridge to keep it cold while defrosting.Keep it in a bag on the lowest shelf to prevent its juices from leaking.Make sure the fridge temperature is below 40☏ (4☌). Refrigerate or freeze it as soon as you get home or within 2 hours of purchase.Keep raw meat separately in your cart to avoid cross-contamination, or the spread of bacteria to other food items.Check the color and expiration date of the meat.Choose a package that’s cold to the touch and in good condition, without holes or scratches.To minimize the time that ground beef is left unrefrigerated, buy it last and head home directly from the store.Proper handling and storing are key to avoiding food poisoning from ground beef. Cook the meat thoroughly to reduce your risk of infection. Salmonella and STEC are the most common bacteria associated with food poisoning from ground beef. It’s safest to never eat raw or spoiled ground beef.
To destroy these bacteria and reduce your risk of food poisoning, cook ground beef thoroughly and use a meat thermometer to verify that its internal temperature reaches 160☏ (71☌) ( 3). It may take several days for symptoms to appear. Outbreaks of infections related to these bacteria occur fairly frequently in the United States ( 1, 3, 12, 13). The most commonly found harmful bacteria in ground beef are Salmonella and Shiga toxin-producing E. Symptoms include fever, vomiting, stomach cramps, and diarrhea - which may be bloody ( 9, 10, 11).ĭisease-causing microorganisms grow rapidly in food that’s been left at room temperature and are more likely to occur in spoiled food ( 6). Spoiled ground beef is dangerous to eat because it may contain pathogenic bacteria, which are responsible for foodborne illnesses.
0 kommentar(er)
