If you like to make burgers, ground beef is a good choice. But how do you know when it’s gone bad? The expiration date and changes in color, texture, and smell can help.
People often use ground beef to make savory pies, tacos, meatballs, and sausage, as well as burgers and meatballs. It accounts for about 62% of all beef sold in the United States.
But because grinding the meat makes more of its surface airy, organisms that cause food to go bad have more room to attach to it. Thus, it goes bad faster than steak or other larger cuts.
Spoilage and pathogenic bacteria may both affect ground beef. Even though these bacteria aren’t usually dangerous, they do make food less healthy and give it a bad smell and taste.
On the other hand, pathogenic bacteria are dangerous, as they can lead to food poisoning. Furthermore, spoilage makes it more likely for them to be present in your food. So, even though bacteria that cause spoilage won’t make you sick, you should always throw away spoiled ground beef to avoid eating microorganisms that do.
Ground beef may change color due to multiple factors, including temperature, light, microbial growth, and exposure to oxygen.
Because it has a lot of oxymyoglobin, which is a color made when a protein called myoglobin reacts with oxygen, fresh, raw ground beef should be red.
The interior of raw ground meat may be greyish brown due to a lack of exposure to oxygen. This doesn’t indicate spoilage.
However, ground beef that has turned brown or gray on the outside should be thrown away because it means it’s starting to go bad.
Cooked ground beef can also go bad because of mold, so throw away any leftovers if you see any fuzzy blue, gray, or green spots.
Another way to check your ground beef is by conducting a touch test. Fresh ground beef should have a relatively firm consistency that breaks apart when you squeeze it.
But a sticky or slimy texture, whether the food is raw or cooked, could mean that spoilage bacteria are present. You should toss it immediately.
To avoid spreading bacteria from one surface to another, wash your hands thoroughly after touching raw meat.
This test is probably the easiest and fastest way to determine whether meat has spoiled. It applies to both raw and cooked ground beef.
Though the scent of fresh ground beef is barely perceptible, rancid meat has a tangy, putrid odor. Once it goes bad, it’s no longer safe to eat.
The scent changes due to the increased growth of spoilage bacteria, such as Lactobacillus spp. and Pseudomonas spp. , which may also affect the flavor.
Still, it’s best to throw it away even if you don’t smell anything fishy but can see or feel that it’s going bad. Pathogenic bacteria can’t be smelled.
A sell-by date tells the retailer how long a product can be displayed for sale. Ground beef can be refrigerated and safely eaten up to 2 days past this date.
The expiration date, which is sometimes written as “best before,” tells you when the food is most likely to start going bad. Food will have the best taste and quality before this date.
Any ground beef that hasn’t been frozen will go bad after a certain date, but frozen ground beef can last up to 4 months.
You shouldn’t eat spoiled ground beef because it might have pathogenic bacteria in it, which cause foodborne illnesses. Symptoms include fever, vomiting, stomach cramps, and diarrhea — which may be bloody.
Microorganisms that cause disease grow quickly in food that has been left out at room temperature. This is especially true for food that has gone bad.
The most common harmful bacteria in ground beef are Salmonella and Shiga toxin-producing E. coli (STEC). Outbreaks of infections related to these bacteria occur fairly frequently in the United States. It may take several days for symptoms to appear.
Use a meat thermometer to make sure that the internal temperature of the ground beef reaches 160°F (71°C). This will kill these bacteria and lower your risk of getting food poisoning.
Proper handling and storing are key to avoiding food poisoning from ground beef. Here are a few safety tips:
Always wash your hands well after handling ground beef, and don’t forget to clean the kitchen counters and tools.
Is It Safe to Eat Cold Ground Beef? Getting the Facts on Proper Handling
Ground beef is a versatile ingredient many of us cook with on a regular basis. From classic hamburgers to meatballs tacos chili, and so much more, it’s hard to imagine life without this hearty staple.
But when handling raw ground beef, safety has to come first Eating undercooked or mishandled ground beef can expose you to some potentially nasty bacteria
So is it safe to eat leftovers like burgers or meatloaf when they’re no longer piping hot? Where exactly should you draw the line? Let’s break down what the experts say.
At VeryMeaty, we want our readers to enjoy flavorful meat while avoiding unnecessary risks. In this article, we’ll cover:
- Why ground beef requires careful handling
- What temperatures destroy dangerous bacteria
- Time limits for leaving ground beef at room temp
- How to thaw and reheat ground beef safely
- Storing leftovers the right way
- When to throw out questionable ground beef
Safety doesn’t have to come at the cost of enjoyment. With some simple guidelines, you can continue whipping up your favorite beefy meals without worry. Let’s dive in!
Why Raw Ground Beef Requires Caution
Safe handling of ground beef starts with understanding where the risks originate:
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Ground beef is made by combining meat from different parts of the animal. This mixing spreads any bacteria present throughout the batch.
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Pathogens like E coli can contaminate beef during slaughter and processing. Proper cooking kills these bacteria.
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Grinding exposes far more surface area to contamination compared to whole cuts of beef.
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Harmful bacteria multiplies rapidly on raw meat held in the “danger zone” between 40-140°F.
These factors make it critical to store ground beef cold until cooking and prevent cross-contamination in the kitchen. Exercise extreme care when tasting or eating partially cooked ground beef.
Minimum Safe Cooking Temperatures
Heating ground beef to 160°F minimum internal temperature kills potentially hazardous bacteria like E. coli and Salmonella. Use a food thermometer to verify doneness, as color alone is an unreliable indicator.
The USDA recommends cooking ground meats to 160°F for safety. Here are some doneness temps for popular dishes:
- Burgers – 160°F
- Meatloaf – 160°F
- Meatballs – 165°F
- Casserole – 165°F
- Chili – 165°F
Hitting these temperatures ensures any pathogens present are destroyed and it’s safe for consumption.
How Long Can Raw Ground Beef Sit Out?
Keep raw ground beef refrigerated at 40°F or below until ready to cook. Never leave it sitting out at room temperature. Here are the time limits:
- Fridge: 1-2 days before cooking
- Freezer: 3-4 months for best quality
- Thawing: In fridge 1-2 days, changing wrapping
- Room temp: Never thaw on the counter!
- During prep: Cook or return to fridge within 30 minutes
- Cooked: Eat within 3-4 days, don’t leave over 2 hours at room temp
When thawing and preparing raw ground beef, limit time at room temperature. Follow the two hour rule: discard if left out more than two hours total.
How to Reheat and Store Leftovers Safely
Eating leftover ground beef comes with some risk if it wasn’t stored properly. Reheating to 165°F helps kill bacteria, but doesn’t make spoiled meat safe to eat. When reheating, look for signs of spoilage like off odors, sliminess, or mold.
For optimum safety and quality, follow these tips:
- Refrigerate leftovers within 2 hours, ideally 1 hour. Split into shallow containers.
- Reheat fully to 165°F. Check internal temp with a food thermometer.
- Only reheat once for food safety. Discard after reheating.
- Consume leftovers within 3-4 days. Toss if you see any spoilage.
- Don’t assume the freezer makes ground beef safe indefinitely. Use frozen leftovers within 2-3 months.
When in Doubt, Throw it Out
If you forgot some thawed ground beef in the fridge for over a week, or left leftovers sitting out too long, safety comes first.
Discard ground beef that:
- Sits out over 2 hours at room temperature
- Has passed its use-by date
- Smells unpleasant or rancid
- Feels abnormally slimy
- Appears grey or greenish in color
Don’t risk foodborne illness – no leftovers are worth that misery. Prevention is the best policy when handling ground beef. But when mishaps happen, remember the motto: “When in doubt, throw it out!”
Enjoy Your Favorite Beef Dishes Securely
Ground beef doesn’t have to be intimidating. Just employ extra care in properly thawing, prepping, cooking, storing, and reheating those family-friendly recipes we all know and love.
Follow our tips to enjoy your delicious burger or meatloaf without worry or nasty bacterial surprises. We want you to keep making memories with meals using ground beef, not memories of food poisoning!
With safe handling as the priority, you can savor flavorful beef dishes to your heart’s content. So use those fresh ingredients and fire up the grill, knowing some simple precautions have you covered.
Bon appétit! Let us know if you have any other food safety questions. We’re here to help our VeryMeaty readers maximize enjoyment while minimizing risks in the kitchen.
What will bad ground beef smell like?
Spoiled ground beef will have a pungent, putrid smell. Ground beef that is safe to eat typically has little to no perceptible smell.
Can ground beef smell a little but not expired?
All ground beef has a slight aroma of iron. Ground beef that is getting close to its expiration date may smell a little stronger, but it is still safe to eat. However, if a product has a noticeable, pungent smell, it is most likely spoiled and should be discarded.
How to Make Sure the Ground Beef You Eat Is Safe
FAQ
Is it okay to eat cold beef?
Can you eat cooked ground beef cold the next day?
Can I eat a cold leftover hamburger?
How long is cold ground beef good for?