Ground Beef Is Safe to Serve at What Temperature

Ground Beef: the Most Popular Meat Ground beef patties are the nearly popular beef item for Us consumers; nearly 12 billion hamburgers were consumed by Americans in 2007 (3).  Footing beef patties are the most frequently grilled meat (1).  Ground beef is too pop in other forms such every bit meat loaf, meat assurance, sloppy joes, and tacos. How To Handle and Cook Ground Beef As explained below (see Why is Raw Ground Beef Singled Out by Food Safety Experts?), the unique character of ground beef warrants careful handling. Avoid Contaminating Other Foods with Raw Meat or Raw Meat Juice

Use a Thermometer to Insure Basis Beef Reaches the Safely Cooked Internal Temperature of 160°F Destruction of the pathogens that may exist nowadays in raw ground beefiness, particularly E. coli, requires a cooking procedure that heats the beefiness to an internal temperature of 160°F (20). Apply of a food thermometer is the simply way to decide that the internal temperature of footing beef patties has reached 160°F (13, 19).  (Unfortunately, only thirteen% of consumers always or often apply a thermometer when cooking or grilling hamburgers (9).) Acquire how to apply a food thermometers when cooking ground beefiness: The University of Idaho Extension website, "All About Food Thermometers" provides information about cooking with food thermometers, including information about how to cull a food thermometer and how to apply 1. The USDA's Nutrient Prophylactic and Inspection Service Thermometers and Nutrient Safety folio also provides information most thermometers and how to apply them. Footing beef patties should be tested for the safely cooked temperature of 160°F in several locations considering the entire patty does non attain one temperature at the same time.  Additionally, the lowest temperature is not always in the heart of the patty (16). Why is Raw Ground Beef Singled Out by Food Rubber Experts? Although other meats accept caused foodborne affliction, there are several attributes of ground beef which advise that more conscientious treatment–particularly employ of a thermometer to cook to 160°F– is required. Footing Beef May Contain Pathogens Throughout Retail basis beef may contain pathogens (disease-causing microorganisms), about notably Escherichia coli O157:H7 and Salmonella enterica.  These pathogens are oft associated with nutrient animals, and E. coli O157:H7 is particularly associated with ruminant animals.

Illnesses Accept Been Associated with Basis Beef Consumers have developed E. coli O157:H7 infections from consumption of undercooked footing beef.

Previous Advice to Consumers to Use Cooked Meat Colour every bit an Indicator of Safe Ground Beef was Incorrect Prior to 1997, consumers were encouraged to cook basis beefiness until "dark-brown" in the heart to assure a safe temperature had been reached (11).  However, enquiry conducted in the 1990s determined that cooked basis beef color does not correlate to safe endpoint temperature (2, 6, 7, xi). Ground beef tin plough dark-brown before information technology reaches 160°F or it may retain a pink color at temperatures higher up 160°F–cooked color change in ground beef depends on a number of factors, including pH, meat source, packaging, freezing history and added ingredients (8).

These photos illustrate the color-temperature disconnect for footing beefiness patties:

The but way to decide that ground beef patties, or other products formed from ground beef, such as meat loaf or big meat assurance, are safely cooked is to use a thermometer to determine the safety temperature of 160°F has been reached.  (Normal cooking do for modest ground beef products such as crumbles means they are generally cooked to well in a higher place 160°F.)

Labels on Packages of Frozen Ground Beef Patties Do Not Ever Provide Cooking Instructions That Effect in Safely Cooked Patties

A recent survey of labels on packages of frozen ground beef patties (four oz. size) revealed some packages suggest cooking times of 1.five to ii min/side.  Enquiry on consumer cooking procedures indicates that cooking times of less than iii min/side could not produce a safely cooked product, thus some packages provided unsafe instructions.  Frozen ground beef patties generally required seven to 9 min total cooking time and starting with a room temperature pan (non preheated) extends the cooking time by about 4 min.  Furthermore, cook times on a propane grill are more variable in than a fry pan on the electric stove.  Bottom line: The variability of cooking times for patties makes information technology Packaging besides gave alien information well-nigh the use of cooked color to predict doneness and about avoiding both overcooking and undercooking, provided an array of disruptive instructions for consumers (12).

Since 1994, federal regulations require a Safe Treatment Label, which includes information almost storing, cooking, and avoiding cantankerous contamination, on all consumer packages of ground beef (and other raw meat) (14).

Conclusion

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

References

ane.  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. West. and Yard.East. Bigner-George.  2000. Factors affecting color properties of beefiness patties cooked on an outdoor gas grill.  J. Muscle Foods eleven:213-226.

3.  Cattleman's Beef Lath.  2008. "I'll take a burger with a side of burger," CBB Checkoff News, http://www.beefboard.org.  Accessed July 11, 2008.

4.  Davis, M. plus 34 others.  1993. Update: Multistate outbreak of Escherichia coli O157:H7 infections from hamburgers — Western The states, 1992-1993, Morb. Mort. Weekly Rep. 42(14):258-263.

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

half dozen.  Hague, M.A.; K.E. Warren; M.C. Chase; D.H. Kropf; C.L. Kastner; S.L. Stroda; and D.Eastward. Johnson.  1994. Endpoint temperature, internal cooked color, and expressible juice colour relationships in basis beef patties. J. Food Sci. 59(3): 465-470.

7.  Killinger, K.Chiliad., Chiliad.C. Hunt, R.E. Campbell and D.H. Kropf.  2000. Factors affecting premature browning during cooking of shop-purchased ground beef.  J. Nutrient Sci. 65(4):585-587.

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

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

10.  Lange, Fifty.  2008. Beef trim baseline results and how FSIS volition use, Presentation at Eastward. coli Public Coming together, April 9, Washington, D.C., http://www.fsis.usda.gov/PPT/Beef_Trim_Baseline_040908.ppt.  Accessed October viii, 2008.

11.  Lyon, B. G., B. W. Berry, D. Soderberg, and Due north. Clinch.  2000.  Visual color and doneness indicators and the incidence of premature brown colour in beef patties cooked to iv cease betoken temperatures.  J. Nutrient Prot. 63(x):1389-1398.

12.  McCurdy, S.M., M.T. Takeuchi, Z. Edwards, One thousand. Edlefsen, D-H. Kang, V.Due east. Mayes, and V. N. Hillers.  2006. Food safety instruction initiative to increase consumer use of food thermometers in the U.s..  Br. Nutrient J. 108:775-794.

thirteen.  McCurdy, S.Yard., Finley, K., and Zemmer, T.  2009. Label instructions and cooking times for retail frozen basis beef patties.  Nutrient Prot. Trends 29(half dozen):335-341.

14.  Ralston, G. 50. and Lin, C. T. J.  2001.  U.S. Safe Handling Labels for Meat and Poultry: A Case Report in Information Policy. Consumer Interests Almanac, Book 47.

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

16.  Rhee, M.S., Due south.Y. Lee, V.N. Hillers, S.Thousand. McCurdy, and D-H. Kang.  2003. Evaluation of consumer -manner cooking methods for reduction of Escherichia coli O157:H7 in ground beefiness.  J Food Prot. 66:1030-1034.

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

18.  Slutsker, 50., A.A. Ries, K. Maloney, J.G. Wells, K.D. Greene, and P.K. Griffin.  1998. A nationwide case-control study of Escherichia coli O157:H7 infection in the Usa, J. Infect. Dis. 177:962-966.

19.  U.S. Department of Agriculture, Nutrient Safety and Inspection Service.  2008a. Food Safety Education: Thermy™, http://www.fsis.usda.gov/food_safety_education/thermy/alphabetize.asp, accessed June xxx, 2008. http://www.fsis.usda.gov/News_&_Events/R01-2008_release/index.asp, accessed June 30, 2008.

20.  U.South. Department of Agriculture, Food Rubber and Inspection Service.  2003a. Color of cooked basis beef every bit it relates to doneness, http://world wide web.fsis.usda.gov/FactSheets/Color_of_Cooked_Ground_Beef/index.asp.

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

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Source: https://www.foodsafetynews.com/2009/08/ground-beef-the-importance-of-safe-handling-practices-and-accurate-final-product-temperature/

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