in terms of food safety, why is it suggested to cook hamburgers medium-well to well-done whereas steaks can be cooked rare?
pathogens become incorporated with hamburger during grinding and processing. the inside of a steak is not processed, so pathogens would only have contact with the outer surface of the meat
what considerations should be made to safely thaw frozen foods
they should not be thawed over long periods of time at room temp or in warm water because these temps allow growth of spoilage microbes as well as pathogens. recommended: overnight in fridge or rapidly in microwave oven. also be aware of contaminated liquids/juices from foods being released as thawing occurs and transferring utensils and surfaces