In
rare roast beef the internal temperature of the meat must be held at 140 degrees for
no less than 35 minutes to kill bacteria.
If the internal temperature goes up to
150 degrees the bacteria would be killed in one minute and at 165 degrees it would be
killed in about 10 seconds.
Rare meat is safe as long as it is cooked
and handled correctly.
In
rare roast beef the internal temperature of the meat must be held at 140 degrees for
no less than 35 minutes to kill bacteria.