There are a lot of calls to the USDA Meat and Poultry Hotline about “hamburger” or “ground beef.” You can ask them anything. Here are the most frequently asked questions and information about why ground beef requires careful handling.
Ground beef is a staple ingredient in many delicious dishes like hamburgers, meatballs, and tacos. But raw ground beef can contain harmful bacteria that can lead to foodborne illness. That’s why food safety experts recommend cooking ground beef to an internal temperature of 160°F.
In this article, we’ll discuss why it’s important to cook ground beef thoroughly to 160°F and explain the risks of undercooked ground beef.
What Happens at 160°F?
Cooking ground beef to 160°F kills any dangerous bacteria that may be present such as Salmonella E. coli O157 H7 Campylobacter, and Listeria monocytogenes.
These foodborne pathogens can survive at lower cooking temperatures and lead to illnesses if consumed Cooking to 160°F ensures any bacteria are destroyed and the ground beef is safe to eat
At 160°F, ground beef is cooked to a well-done degree with no pink color inside. This temperature deactivates bacteria by denaturing their proteins.
Reaching 160°F for ground beef also kills parasites like Toxoplasma gondii. Overall, hitting this benchmark temperature greatly reduces the risk of foodborne illness.
Why Raw Ground Beef Can Be Risky
Raw ground beef is more prone to bacterial contamination than whole cuts of meat. When beef is ground, more of the meat’s surface area is exposed to potential bacterial sources.
In addition, ground beef mixes meat from multiple animals. So if one piece of meat is contaminated, mixing spreads bacteria throughout the batch.
E. coli in particular can spread rapidly in ground beef. Just a tiny amount of contaminated meat can infect a large batch. For example, 1 gram of E. coli can contaminate over 100,000 hamburgers.
Common Foodborne Illnesses from Undercooked Beef
Eating raw or undercooked ground beef can lead to several common types of food poisoning:
Salmonella – Causes diarrhea, fever, and abdominal cramps within 8 to 72 hours of consumption. Can be life-threatening in vulnerable groups like the elderly, infants, and those with weakened immune systems.
E. coli – Extremely dangerous Shiga toxin-producing E. coli like O157:H7 can lead to severe bloody diarrhea and kidney failure in some cases.
Listeria – Listeria infection causes fever, muscle aches, nausea. Can be fatal to newborns, elderly, pregnant women, and immunocompromised.
Campylobacter – Leads to diarrhea, cramping, abdominal pain, and fever within 2 to 5 days after infection. Usually self-resolves.
Thoroughly cooking ground beef to 160°F destroys these pathogens, making the meat safe to consume.
Ground Beef Safety Tips
To enjoy ground beef safely, follow these tips:
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Use a food thermometer to verify ground beef reaches 160°F internally. Check temperature in several spots.
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Don’t eat raw or undercooked ground beef. Only eat burgers and meatloaf that are cooked until well-done.
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When grilling burgers, use a food thermometer to check for doneness. Color is not a reliable indicator.
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Refrigerate ground beef within 2 hours of purchasing. Freeze if not using within 2-3 days.
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Prevent cross-contamination by using separate plates and utensils for raw and cooked meat. Wash hands after handling raw beef.
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Purchase ground beef from reputable sources. Check label for handling instructions.
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Cook frozen patties according to package directions to 160°F. Microwaving may not heat meat evenly.
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If reheating cooked ground beef, reheat to 165°F. Only reheat once.
Following proper handling and cooking instructions reduces your risks when eating ground beef. Getting an accurate thermometer reading ensures any bacteria present are destroyed.
Why are there recalls of ground beef?
Live cattle can harbor various bacteria, including STEC and Salmonella. In 1994, the USDA declared E. coli O157:H7 as an adulterant in ground beef. In 2012, USDA declared six additional most common STECs as adulterants in raw ground beef as well. The FSIS passed the Final Rule on Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems in 1996. This was the first rule that E coli microbial testing in slaughter plants. If E. As soon as E. coli O157:H7 is found, recalls are started by the meat’s maker or distributor, sometimes at FSIS’s request.
Can bacteria spread from one surface to another?
Yes, it is called cross-contamination. Bacteria in raw meat juices can get into foods that have already been cooked or are still raw, like salad ingredients. Bacteria also can be present on equipment, hands and even in the air.
At least 20 seconds of soapy warm water should be used to wash your hands before and after handling ground beef to stop the spread of bacteria. Dont reuse any packaging materials. Use soap and hot water to wash utensils and surfaces that were in contact with the raw meat. One tablespoon of unscented liquid chlorine bleach mixed with one gallon of water can be used to clean surfaces and tools. Do not use the same platter or tools that were used to hold the raw patties or put the cooked patties on the same platter those tools were used on
Cooking 101: Proper cooking Temperatures to Ensure Safe Food – White Apron Catering, Lake Worth, Fl
FAQ
Why must ground beef be cooked at this temperature?
Why does ground beef have to be fully cooked?
Why must ground beef be cooked to 150 F or more?
What temperature do you need to cook ground beef at?
What temperature should ground beef be cooked to?
The FDA Food Code says that restaurants should cook ground beef to 155°F for 15 seconds. But CDC and USDA say that consumers should cook ground beef to 160°F. The guidance for consumers is different because it is simpler to meet one standard (temperature) than two (temperature and time). Cooking ground beef to 160°F kills E. coli germs rapidly.
Why is it important to cook ground beef properly?
When it comes to cooking ground beef, ensuring that it reaches the correct internal temperature is essential to kill any potential harmful bacteria. Cooking ground beef to the proper temperature is crucial because uncooked meat can contain harmful pathogens like E. coli and salmonella, which can cause foodborne illnesses.
Can you cook meat that has been ground to a higher temperature?
No—even if the grinder is perfectly clean, you must cook any meat that has been ground to a higher temperature. The pathogens reside on the surface of the meat, not the machine. Grinding redistributes the pathogens throughout the meat, so a higher temperature is needed to reach and kill them.
Does ground beef need a thermometer?
Use a Thermometer to Insure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F Destruction of the pathogens that may be present in raw ground beef, particularly E. coli, requires a cooking procedure that heats the beef to an internal temperature of 160°F (20).