reducing contamination and illness related to ground beef. onsumers can reduce their risk for foodborne illness by following safe food-handling recommendations and by avoiding consumption of unpasteurized milk and unpasteurized milk products, raw or undercooked oysters, raw or undercooked eggs, raw or undercooked ground beef, and undercooked poultry (additional information on food safety for consumers is available at http://www .fightbac.org). Other effective prevention measures, such as pasteurization of in-shell eggs, irradiation of ground meat, and pressure treatment of oysters, can also decrease the risk for foodborne illness.
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A 2006 study studied this question.