Meat that isn’t well done

Steak connoisseurs will wail. Chefs might rend garments.

But Marler got his start in the food safety niche working for plaintiffs whose children died in the 1993 Jack in the Box E. coli outbreak.

So he has no problem insisting, “Meat needs to be cooked to 160˚F throughout to kill bacteria that could cause E. coli or salmonella.”