Most people know that you can get sick from eating tainted ground beef.

Now a new report has a lot more detail about the safety of ground beef tested across the United States. Some of it has bacteria that produces a toxin that can’t be destroyed, even with proper cooking. And it turns out that conventionally produced beef — the kind sold in most stores — had twice as many superbugs as beef raised in more sustainable ways. (At the most basic level, that means beef raised without antibiotics.)

Read the article “Testers Find Twice as Many ‘Superbugs’ in Conventional Hamburger as Organic Ones” on washingtonpost.com.