For anyone who is a meat eater or cares for someone who does eat animal products; this chart shows safe cooking temperatures for many kinds of meat, and the article details how to avoid exposure to e.coli, salmonella and other potentially harmful bacteria. In light of the tainted beef scandal from XL Foods in Alberta, this is very good info to have and pass on to others.
Foodborne illness - Salmonella - Symptoms vary depending on the cause, and are described below in this article. A few broad generalizations can be made, e.g.: The incubation period ranges from hours to days, depending on the cause and on how much was consumed. The incubation period tends to cause sufferers to not associate the symptoms with the item consumed, and so to cause sufferers to attribute the symptoms to gastroenteritis for example.
Salmonella enteritidis. Salmonella Enteritidis and Salmonella Typhimurium are the most common in the United States and account for half of all human infections. Strains that cause no symptoms in animals can make people sick, and vice versa. If present in food, it does not usually affect the taste, smell, or appearance of the food. The bacteria live in the intestinal tracts of infected animals and humans. Photo by Jean Guard-Petter. USDA