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CDC's Hot Baloney
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MINNEAPOLIS - Grocery store meat managers like Chris Dick of Seward's Coop in Minneapolis are puzzled by a warning from the Centers for Disease Control.

The CDC wants cold cut users to heat the lunch meats to 165 degrees to kill any bacterial problems like Listeria. Cold cuts and hot dogs are pre-cooked when they are made. The CDC directive applies to the meat products after they are sold and about to be consumed.


Chris Dick, Seward's Coop Meat and Seafood Manager in Minneapolis, was surprised by the federal agency's position. "It is one I have never heard of. I know when we are preparing lunch meat, we do take temperature very seriously as to what levels we cook product to to kill any bacteria. That same rule would hold for any raw meat that you are preparing."

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