Beef . . . it’s what’s for dinner! There are few who aren’t familiar with this popular slogan, as the average American consumes 67 lbs of beef annually. We use it for spaghetti, tacos, hot-dishes (or casseroles, for those of you living outside of the Midwest), good old hamburgers, you name it!
However, if caution is not taken during preparation and handling, there may be risks associated with consuming ground beef. As a consumer, you play an important role in ensuring food safety in your own home. Read on to discover helpful information from the United States Department of Agriculture.
Is ground beef inspected and graded?
Yes, all meat that is transported and sold in interstate commerce must be federally inspected. Laws protect you, the consumer, by ensuring that meat products are wholesome, unadulterated and correctly labeled and packaged. Grades are assigned as a standard of quality. It is voluntary for a company to hire a Federal Grader to certify a product’s quality. The majority of ground beef is not graded.
What is the importance of the “Sell-By” date on the package?
Retailers use the “Sell-By” date as a guide. Although a lot of products have “Sell-By” dates, product dating is not a Federal requirement. These dates are helpful to the retailer, but they are reliable only if the food has been kept at a safe temperature during handling and storage. The USDA suggests that ground beef be cooked or frozen within two days purchase for best quality.
What type of bacteria can be in ground beef?
Bacteria can be found everywhere in our environment. Any food that comes from an animal can contain harmful bacteria. You cannot see or smell pathogenic bacteria, making it practically impossible to identify. When meat is ground, a greater amount of the meat is exposed to the harmful bacteria. It multiplies fastest between 40 and 140 degrees Fahrenheit (the “Danger Zone”). To keep bacteria levels low, store ground beef at 40 degrees Fahrenheit or less and use or freeze within two days. To kill harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 degrees Fahrenheit.
Can bacteria spread from one surface to another?
Yes, this is called cross-contamination. Bacteria in raw meat juices can contaminate foods that have been cooked safely or foods that won’t be cooked, such as salad. Bacteria can be found on equipment, your hands and in the air. To prevent cross-contamination, wash your hands with soap and warm water before and after handling ground beef. Do not reuse packaging materials. Do not put cooked hamburgers on the same platter that held the raw hamburger.
What’s the best way to thaw ground beef?
It’s safest to thaw ground beef in the refrigerator. Keeping the meat cold while it defrosts helps prevent growth of bacteria. Cook or refreeze within 1-2 days. To more rapidly defrost ground beef, you can use the microwave oven or cold water. If you choose to use the microwave, cook the ground beef immediately because some parts may begin to cook while it’s defrosting.
To sum things up:
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Always cook meat to the proper internal temperature.
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Clean hands, cutting boards, utensils, and countertops with hot, soapy water before and after handling meat.
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Separate raw meat and poultry from other foods.
When handled and prepared with the proper precaution, beef is an excellent source of protein, zinc, iron and vitamin B12. Do you have a favorite beef recipe? If so, please share!
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