Only 1% of the ground beef contained salmonella -- but before you breathe a sigh of relief, Urvashi Rangan, executive director of the Center for Food Safety and Sustainability at Consumer Reports says, "extrapolate that to the billions of pounds of ground beef we eat every year, and that’s a lot of burgers with the potential to make you sick." There's no winning here!
Consumer Reports suggests looking for labels like "no antibiotics" or "grass-fed organic" when buying ground beef. It notes that while sustainably raised beef is more expensive, it's ultimately the safest choice (as well as the most humane).
Also, sadly, your nose isn't going to help you. "There’s no way to tell by looking at a package of meat or smelling it whether it has harmful bacteria or not," Rangan says. "You have to be on guard every time." The report suggests keeping your raw meat away from other foods and cooking it to at least medium (160° F). Unfortunately for medium-rare lovers, eating anything cooked bloodier than that is risky.