Preparing Ground Beef For Safe Consumption
With the recent recall of fresh and frozen ground beef, it's more important then ever to cook ground beef safely. Although the product(s) being recalled should be returned to the point of purchase, consumers preparing other ground beef products should heed the following advice.
- Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 °F. When a ground beef patty is cooked to
160 °F throughout, it can be safe and juicy, regardless of color.
- The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate food thermometer.
- Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.
- Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 °F has been reached is a significant risk factor for foodborne illness.
- Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, seniors, and those with compromised immune systems.
E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.
Source: USDA.gov
Read More About the Recent Recall
Related: 
Cooking Ground Beef
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By
04/11/2011
Grinding your own beef is much safer. I buy a chuck roast, wash it then cut it in cubes and grind it in my food processor.
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With the recent recall of fresh and frozen ground beef, it's more important then ever to cook ground beef safely. Although the product(s) being recalled should be returned to the point of purchase, consumers preparing other ground beef products should heed the following advice.
By
04/11/2011
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