Does vinegar kill bacteria on raw beef?

* Vinegar's acidity is not strong enough: The acidity of vinegar can kill some bacteria, but it's not potent enough to eliminate all the harmful ones that can be present on raw beef.

* Bacteria can hide: Many bacteria can hide in the crevices and muscle fibers of the meat, making them difficult for vinegar to reach.

* Not a replacement for proper handling: Vinegar is not a substitute for proper food safety practices, such as washing your hands, using separate cutting boards, and cooking meat to the right internal temperature.

Here's what you should do to ensure food safety with raw beef:

* Wash your hands thoroughly: Before and after handling raw beef, wash your hands with soap and water for at least 20 seconds.

* Clean surfaces: Clean your cutting boards, utensils, and countertops with hot soapy water after handling raw beef.

* Store beef properly: Keep raw beef refrigerated at 40°F (4°C) or below.

* Cook thoroughly: Cook beef to an internal temperature of 145°F (63°C) for whole cuts and 160°F (71°C) for ground beef.

In summary, while vinegar can offer some antibacterial benefits, it's not a reliable method to kill bacteria on raw beef. Proper food handling and cooking are essential for food safety.