Can bacteria spread from one surface to another?
Yes. It is called cross-contamination. Bacteria in raw meat juices can contaminate foods that have been cooked safely or raw foods that won’t be cooked, such as salad ingredients. Bacteria also can be present on equipment, hands, and even in the air.
To avoid cross-contamination, wash your hands with soap and warm water for at least 20 seconds before and after handling ground beef to make sure you don’t spread bacteria. Don’t reuse any packaging materials. Use soap and hot water to wash utensils and surfaces which have come into contact with the raw meat. Utensils and surfaces can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Don’t put cooked hamburgers on the same platter that held the raw patties or use utensils that touched the raw meat unless you wash the platter or utensils first.
What’s the best way to handle raw ground beef when shopping?
At the store, choose a package that feels cold and is not torn. If possible, place the package in a plastic bag so leaking juices won’t drip on other foods. Make ground beef one of the last items to go into your shopping cart. Separate raw meat from ready-cooked items in your cart. Have the clerk place the raw ground beef in a separate bag.
Use some hand cleaner while finishing up your shopping.
Plan to drive directly home from the grocery store. You may want to bring a cooler with ice for perishables.
How should raw ground beef be stored at home?
Refrigerate or freeze ground beef as soon as possible after purchase. This preserves freshness and slows the growth of bacteria. It can be refrigerated or frozen in its original packaging if the meat will be used soon.
If refrigerated, keep at 40 °F (4.4 °C) or below and use within 1 or 2 days.
For longer freezer storage, wrap in heavy duty plastic wrap, aluminum foil, freezer paper, or plastic bags made for freezing. Ground beef is safe indefinitely if kept frozen, but will lose quality over time. It is best if used within 4 months. Mark your packages with the date they were placed in the freezer so you can keep track of storage times.
What is the best way to thaw ground beef?
The best way to safely thaw ground beef is in the refrigerator. Keeping meat cold while it is defrosting is essential to prevent the growth of bacteria. Cook or refreeze within 1 or 2 days.
To defrost ground beef more rapidly, you can defrost in the microwave oven or in cold water. If using the microwave, cook the ground beef immediately because some areas may begin to cook during the defrosting. To defrost in cold water, put the meat in a watertight plastic bag and submerge. Change the water every 30 minutes. Cook immediately. Do not refreeze raw ground meat thawed in cold water or in the microwave oven unless you cook it first.
Never leave ground beef or any perishable food out at room temperature for more than 2 hours (1 hour at 90 °F and above).
Is it dangerous to eat raw or undercooked ground beef?
Yes. Raw and undercooked meat may contain harmful bacteria. USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs, and hamburgers to a safe minimum internal temperature of 160 °F (71.1 °C). Use a food thermometer to check that they have reached a safe internal temperature.
Are there people who are more at risk from eating ground beef that is undercooked or mishandled?
The very young, the very old, and those with immune systems that have been weakened by cancer, kidney disease, and other illnesses are most at risk and vulnerable to illnesses associated with contaminated food. The symptoms of foodborne illness — such as diarrhea or vomiting, which can cause dehydration — can be very serious. Safe food handling practices at home or anywhere food is served is especially important for those in the “at-risk” group.
Is it safe to partially cook ground beef to use later?
No. The partial cooking of food ahead of time allows harmful bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.
Can I refrigerate or freeze leftover cooked hamburgers? How should they be reheated?
If ground beef is refrigerated promptly after cooking (within 2 hours; 1 hour if the temperature is above 90 °F), it can be safely refrigerated for about 3 or 4 days. If frozen, it should keep its quality for about 4 months.
When reheating fully cooked patties or casseroles containing ground beef, be sure the internal temperature reaches 165 °F (73.9 °C).
Why is pre-packaged ground beef red on the outside and sometimes dull, grayish-brown inside?
Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut meat is purplish in color. The interior of the meat may be grayish brown due to lack of oxygen; however, if all the meat in the package has turned gray or brown, it may be beginning to spoil.
Why does ground beef release a lot of “juice” while cooking?
In making ground beef, some retail stores grind the meat while it is still frozen. Ice crystals in the frozen meat break down the cell walls, permitting the release of meat juices during cooking. The same thing happens after ground meat is frozen at home.
What causes ground beef patties to shrink while cooking?
All meat will shrink in size and weight during cooking. The amount of shrinkage will depend on its fat and moisture content, the temperature at which the meat is cooked, and how long it is cooked. Basically, the higher the cooking temperature, the greater the shrinkage. Cooking ground beef at moderate temperatures will reduce shrinkage and help retain juices and flavor. Overcooking draws out more fat and juices from ground beef, resulting in a dry, less tasty product.
How can consumers handle ground beef safely in their homes?
When meat is ground, more of the meat is exposed to the harmful bacteria. Bacteria multiply rapidly in the “Danger Zone” — the temperatures between 40 and 140 °F (4.4 and 60 °C). Refrigerate or freeze ground beef as soon as possible after purchase. This preserves its freshness and slows the growth of bacteria. It can be refrigerated or frozen in its original packaging if the meat will be used soon. To keep bacterial levels low, store ground beef at 40 °F (4.4 °C) or below and use within 2 days, or freeze. Never leave ground beef or any perishable food out at room temperature for more than 2 hours — 1 hour at 90 °F (32.2 °C) and above.
Follow these tips when handling and preparing meat:
CLEAN. Wash hands and surfaces often. Unless you wash your hands, utensils, and surfaces the right way, you could spread bacteria to your food, and your family.
Wash your hands with soap and warm water for 20 seconds before and after handling ground beef to make sure you don’t spread bacteria. Use soap and hot water to wash utensils and surfaces which have come into contact with the raw meat. Utensils and surfaces can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.
SEPARATE. Don’t cross-contaminate. Even after you’ve cleaned your hands and surfaces thoroughly, raw ground meat can still spread illness-causing bacteria to ready-to-eat foods-unless you keep them separate.
Bacteria in raw meat juices can contaminate foods that have been cooked safely or raw foods that won’t be cooked, such as salad ingredients. Bacteria also can be present on equipment, hands, and even in the air. To avoid cross-contamination, keep everything clean. Don’t reuse any packaging materials. Don’t put cooked hamburgers on the same platter that held the raw patties unless you wash the platter again.
COOK. Cook to the right temperature. Did you know that the bacteria that cause food poisoning multiply quickest in the “Danger Zone,” the temperatures between 40 and 140 °F (4.4 and 60 °C)?
To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 °F (71.1 °C) as measured with a food thermometer.
CHILL. Refrigerate promptly. Illness-causing bacteria can grow in perishable foods within 2 hours unless you refrigerate them.
Taken from the USDA website