Consumer Reports will publish an article in its October issue titled ‘’How Safe Is Your Beef’’. It details how sustainable beef is safer than conventional ground beef. South Dakota Beef Industry Council Director of Nutrition and Consumer Information Holly Swee says the article needs to be examined closely and taken with a grain of salt.

Swee says there is good news from this report, in that no bacteria commonly linked to foodborne illness was detected. She says there are naturally-occurring bacteria in all raw ground beef, but they aren’t all harmful.

Swee says its easy to ensure ground beef is safe by cooking to an internal temperature of 160 degrees Fahrenheit.