Ground Beef Food Safety

Defrost ground beef in the refrigerator to prevent bacterial growth. Allow approximately 24 hours to defrost a 1 to 1 ½ inch thick package. Do not defrost ground beef at room temperature.

Defrost frozen ground beef patties before cooking. If cooked frozen or partially defrosted, patties may appear cooked on the outside, while not completely cooked inside (the centers are the last to defrost).

Cook ground beef as soon as possible after defrosting. Cook without interruption; partial cooking may encourage bacterial growth before cooking is complete. The USDA recommends cooking burgers to medium (160ºF) doneness, or until the centers are no longer pink. It is risky to eat rare or raw ground beef because any surface bacteria are transferred to the interior of the meat during grinding. Remember, proper cooking will destroy the bacteria.

Wash hands thoroughly with hot, soapy water immediately before and after handling raw ground beef or poultry. Wash work surface and utensils thoroughly after coming into contact with raw ground beef or poultry.

Refrigerate leftovers promptly after serving (within two hours after cooking). Divide large quantities of cooked food into smaller portions or spread out in a shallow container to chill more quickly.

E. Coli

Sometimes we hear about E. Coli in conjunction with ground beef. What are the facts?

E. Coli or Escherichia coli is a group of bacteria that includes thousands of different strains, most of which are harmless to humans. One strain that has recently received much attention, E. Coli 0157:H7, is particularly virulent and can cause serious illness in humans.

Ground beef presents more of a risk for E. Coli 010057:H7 than other cuts of beef because any surface bacteria present on beef can be transferred to the interior of the meat during grinding, giving bacteria a much greater surface on which to grow. Especially susceptible to any time of food borne illness are infants, young children, pregnant women, the elderly and the immune compromised.

Though E. Coli 0157:H7 can survive both refrigeration and freezer storage, it is not heat resistant. Proper cooking completely destroys the bacteria. Burgers should be cooked at least to medium doneness (160ºF) - no pink should remain in the center.

Steaks and roasts do not need to be cooked to the same degree of doneness as ground beef. Any bacteria present are on the surface and will be destroyed when cooked to at least 145ºF. However, when meat is ground, bacteria can be mixed throughout the meat. That's the reason ground beef needs to be cooked to 160ºF.

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
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