What Is the Minimum Temperature Ground Beef Should Be Cooked to in Order to Assure Safety

Ground Beef: the About Popular Meat Ground beef patties are the most popular beef item for Us consumers; virtually 12 billion hamburgers were consumed past Americans in 2007 (three).  Basis beef patties are the nearly frequently grilled meat (1).  Ground beef is also popular in other forms such as meat loaf, meat balls, sloppy joes, and tacos. How To Handle and Cook Basis Beef As explained below (see Why is Raw Ground Beef Singled Out by Nutrient Rubber Experts?), the unique character of ground beef warrants conscientious handling. Avert Contaminating Other Foods with Raw Meat or Raw Meat Juice

Use a Thermometer to Insure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F Destruction of the pathogens that may exist nowadays in raw basis beef, particularly E. coli, requires a cooking procedure that heats the beefiness to an internal temperature of 160°F (20). Use of a food thermometer is the simply mode to decide that the internal temperature of ground beef patties has reached 160°F (xiii, 19).  (Unfortunately, merely xiii% of consumers e'er or ofttimes utilise a thermometer when cooking or grilling hamburgers (nine).) Learn how to use a food thermometers when cooking footing beef: The Academy of Idaho Extension website, "All Virtually Food Thermometers" provides information about cooking with food thermometers, including information about how to choose a nutrient thermometer and how to use i. The USDA's Food Safety and Inspection Service Thermometers and Food Safety page too provides information about thermometers and how to use them. Ground beefiness patties should be tested for the safely cooked temperature of 160°F in several locations considering the entire patty does not reach i temperature at the same time.  Additionally, the lowest temperature is not e'er in the center of the patty (16). Why is Raw Ground Beefiness Singled Out by Food Safety Experts? Although other meats take caused foodborne disease, there are several attributes of ground beef which advise that more conscientious handling–particularly apply of a thermometer to cook to 160°F– is required. Ground Beef May Incorporate Pathogens Throughout Retail basis beef may contain pathogens (disease-causing microorganisms), virtually notably Escherichia coli O157:H7 and Salmonella enterica.  These pathogens are often associated with nutrient animals, and E. coli O157:H7 is especially associated with ruminant animals.

Illnesses Have Been Associated with Ground Beef Consumers have adult East. coli O157:H7 infections from consumption of undercooked basis beef.

Previous Communication to Consumers to Use Cooked Meat Color as an Indicator of Safe Basis Beef was Incorrect Prior to 1997, consumers were encouraged to cook basis beef until "brown" in the middle to assure a safety temperature had been reached (11).  Yet, research conducted in the 1990s determined that cooked ground beef color does not correlate to condom endpoint temperature (two, 6, vii, 11). Basis beef tin turn brown earlier it reaches 160°F or information technology may retain a pink color at temperatures higher up 160°F–cooked color change in basis beefiness depends on a number of factors, including pH, meat source, packaging, freezing history and added ingredients (eight).

These photos illustrate the color-temperature disconnect for ground beef patties:

The simply manner to determine that ground beef patties, or other products formed from footing beefiness, such equally meat loaf or large meat balls, are safely cooked is to use a thermometer to make up one's mind the safe temperature of 160°F has been reached.  (Normal cooking do for minor ground beefiness products such as crumbles means they are by and large cooked to well in a higher place 160°F.)

Labels on Packages of Frozen Footing Beefiness Patties Do Not E'er Provide Cooking Instructions That Outcome in Safely Cooked Patties

A recent survey of labels on packages of frozen footing beefiness patties (4 oz. size) revealed some packages advise cooking times of ane.5 to 2 min/side.  Research on consumer cooking procedures indicates that cooking times of less than 3 min/side could non produce a safely cooked product, thus some packages provided unsafe instructions.  Frozen ground beef patties more often than not required 7 to 9 min total cooking fourth dimension and starting with a room temperature pan (not preheated) extends the cooking fourth dimension by about four min.  Furthermore, melt times on a propane grill are more than variable in than a fry pan on the electric stove.  Lesser line: The variability of cooking times for patties makes it Packaging also gave alien data almost the use of cooked color to predict doneness and about fugitive both overcooking and undercooking, provided an array of disruptive instructions for consumers (12).

Since 1994, federal regulations require a Safe Handling Label, which includes data about storing, cooking, and avoiding cantankerous contamination, on all consumer packages of ground beefiness (and other raw meat) (14).

Conclusion

Until basis beefiness is assured to be a pathogen-gratuitous product, consumers can best protect themselves and their loved ones by using a food thermometer to brand sure cooked ground beef reaches a safe temperature of 160°F.

References

1.  American Meat Institute.  2007. Grills to Sizzle Over Holiday Weekend, May 26. http://world wide web.meatami.com/ht/d/ReleaseDetails/i/3023.

2.  Drupe, B. W. and K.E. Bigner-George.  2000. Factors affecting colour properties of beefiness patties cooked on an outdoor gas grill.  J. Muscle Foods xi:213-226.

3.  Cattleman's Beef Lath.  2008. "I'll have a burger with a side of burger," CBB Checkoff News, http://www.beefboard.org.  Accessed July xi, 2008.

iv.  Davis, K. plus 34 others.  1993. Update: Multistate outbreak of Escherichia coli O157:H7 infections from hamburgers — Western United States, 1992-1993, Morb. Mort. Weekly Rep. 42(fourteen):258-263.

5.  DeWaal, C. Southward. and F. Bhuiya.  2007.  Outbreak Alarm!  Center for Scientific discipline in the Public Interest, page 12, http://www.cspinet.org/foodsafety/outbreak_alert.pdf.

6.  Hague, Yard.A.; K.E. Warren; M.C. Hunt; D.H. Kropf; C.L. Kastner; S.50. Stroda; and D.E. Johnson.  1994. Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties. J. Food Sci. 59(3): 465-470.

7.  Killinger, K.K., Chiliad.C. Chase, R.E. Campbell and D.H. Kropf.  2000. Factors affecting premature browning during cooking of store-purchased ground beef.  J. Nutrient Sci. 65(iv):585-587.

eight.  King, Northward.J. and Whyte, R. 2006. "Does It Look Cooked? A Review of Factors that Influence Cooked Meat Color," J. Nutrient Sci. 71(4):R31-R40.

nine.  Lando, A. and L. Verrill.  2008. 2006 FDA/FSIS Food Prophylactic Survey, http://world wide web.fda.gov/Nutrient/ScienceResearch/ResearchAreas/ConsumerResearch/ucm080374.htm.

10.  Lange, 50.  2008. Beef trim baseline results and how FSIS volition employ, Presentation at E. coli Public Meeting, Apr nine, Washington, D.C., http://world wide web.fsis.usda.gov/PPT/Beef_Trim_Baseline_040908.ppt.  Accessed October eight, 2008.

11.  Lyon, B. K., B. W. Berry, D. Soderberg, and North. Clinch.  2000.  Visual color and doneness indicators and the incidence of premature brown colour in beef patties cooked to four end betoken temperatures.  J. Food Prot. 63(10):1389-1398.

12.  McCurdy, Due south.1000., M.T. Takeuchi, Z. Edwards, M. Edlefsen, D-H. Kang, V.E. Mayes, and V. N. Hillers.  2006. Food condom education initiative to increase consumer use of food thermometers in the United States.  Br. Food J. 108:775-794.

thirteen.  McCurdy, S.M., Finley, Yard., and Zemmer, T.  2009. Label instructions and cooking times for retail frozen ground beefiness patties.  Food Prot. Trends 29(half-dozen):335-341.

fourteen.  Ralston, K. Fifty. and Lin, C. T. J.  2001.  U.S. Safe Handling Labels for Meat and Poultry: A Case Report in Information Policy. Consumer Interests Almanac, Volume 47.

15.  Rangel, J.M., P.H. Sparling, C. Crowe, P.1000. Griffin, and D.50. Swerdlow.  2005. Epidemiology of Escherichia coli O157:H7 outbreaks, United States, 1982-2002. Emerging Infect. Dis. 11(four):603-609.

16.  Rhee, One thousand.S., S.Y. Lee, V.Due north. Hillers, S.Thou. McCurdy, and D-H. Kang.  2003. Evaluation of consumer -style cooking methods for reduction of Escherichia coli O157:H7 in ground beef.  J Food Prot. 66:1030-1034.

17.  Shillamplus, P. plus 12 others.  2002. Multistate outbreak of Escherichia coli O157:H7 infections associated with eating ground beef — Usa, June–July 2002, Morb. Mortal. Weekly Rep. 51(29):637-639.

18.  Slutsker, L., A.A. Ries, K. Maloney, J.K. Wells, 1000.D. Greene, and P.M. Griffin.  1998. A nationwide case-command study of Escherichia coli O157:H7 infection in the United States, J. Infect. Dis. 177:962-966.

19.  U.S. Section of Agronomics, Food Safety and Inspection Service.  2008a. Nutrient Rubber Education: Thermy™, http://world wide web.fsis.usda.gov/food_safety_education/thermy/index.asp, accessed June 30, 2008. http://www.fsis.usda.gov/News_&_Events/R01-2008_release/index.asp, accessed June 30, 2008.

20.  U.S. Department of Agriculture, Food Safety and Inspection Service.  2003a. Color of cooked basis beefiness as information technology relates to doneness, http://www.fsis.usda.gov/FactSheets/Color_of_Cooked_Ground_Beef/index.asp.

21.  U.Southward. Department of Agriculture, Food Safety and Inspection Service.  2002. Backgrounder: New measures to address Eastward. coli O157:H7 contagion.  http://www.fsis.usda.gov/OA/background/ec0902.pdf, accessed June 30, 2008.

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