Ground Beef Vs Non Ground Beef Food Safety Issues
Ground Beef: the Virtually Pop Meat Ground beefiness patties are the almost popular beef item for United states consumers; virtually 12 billion hamburgers were consumed by Americans in 2007 (3). Basis beef patties are the most frequently grilled meat (ane). Ground beef is also popular in other forms such as meat loaf, meat balls, sloppy joes, and tacos. 
How To Handle and Cook Ground Beefiness As explained below (run into Why is Raw Footing Beef Singled Out past Nutrient Rubber Experts?), the unique character of ground beefiness warrants conscientious treatment. Avoid 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 
Devastation of the pathogens that may be nowadays in raw basis beef, particularly E. coli, requires a cooking process that heats the beef to an internal temperature of 160°F (20). Utilize of a food thermometer is the but style to determine that the internal temperature of ground beef patties has reached 160°F (13, 19). (Unfortunately, just 13% of consumers ever or frequently utilise a thermometer when cooking or grilling hamburgers (9).) Learn how to utilise a food thermometers when cooking ground beef: The University of Idaho Extension website, "All About Food Thermometers" provides information about cooking with nutrient thermometers, including information about how to choose a food thermometer and how to use 1. 
The USDA's Nutrient Safety and Inspection Service Thermometers and Food Prophylactic folio also provides information about thermometers and how to use them. 
Ground beef patties should be tested for the safely cooked temperature of 160°F in several locations because the entire patty does not attain i temperature at the same time. Additionally, the lowest temperature is not always in the eye of the patty (16). Why is Raw Ground Beef Singled Out past Food Condom Experts? 
Although other meats accept caused foodborne affliction, there are several attributes of footing beef which propose that more careful treatment–particularly use of a thermometer to cook to 160°F– is required. Ground Beefiness May Contain Pathogens Throughout Retail ground beef may incorporate pathogens (disease-causing microorganisms), most notably Escherichia coli O157:H7 and Salmonella enterica. These pathogens are frequently associated with food animals, and Eastward. coli O157:H7 is particularly associated with ruminant animals.
Illnesses Have Been Associated with Basis Beef Consumers accept adult E. coli O157:H7 infections from consumption of undercooked ground beef.
Previous Communication to Consumers to Use Cooked Meat Color as an Indicator of Condom Ground Beef was Incorrect Prior to 1997, consumers were encouraged to cook ground beef until "dark-brown" in the middle to assure a safe temperature had been reached (11). However, research conducted in the 1990s determined that cooked ground beef color does not correlate to safe endpoint temperature (2, 6, 7, 11). Ground beefiness can plow chocolate-brown before it reaches 160°F or it may retain a pink color at temperatures above 160°F–cooked color change in footing 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 ground beef patties: 
The merely way to determine that ground beef patties, or other products formed from basis beef, such equally meat loaf or big meat balls, are safely cooked is to use a thermometer to decide the safe temperature of 160°F has been reached. (Normal cooking exercise for pocket-size ground beef products such as crumbles ways they are generally cooked to well above 160°F.)
Labels on Packages of Frozen Ground Beefiness Patties Do Not Always Provide Cooking Instructions That Result 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 i.5 to 2 min/side. Inquiry on consumer cooking procedures indicates that cooking times of less than iii min/side could not produce a safely cooked production, thus some packages provided unsafe instructions. Frozen footing beefiness patties mostly required vii to nine min total cooking fourth dimension and starting with a room temperature pan (not preheated) extends the cooking time past 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 also gave conflicting information well-nigh the use of cooked color to predict doneness and virtually avoiding both overcooking and undercooking, provided an array of confusing instructions for consumers (12).
Since 1994, federal regulations require a Safe Handling Label, which includes information virtually storing, cooking, and avoiding cantankerous contagion, on all consumer packages of footing beef (and other raw meat) (14).
Conclusion
Until ground beef is assured to be a pathogen-free product, consumers tin best protect themselves and their loved ones by using a food thermometer to brand certain cooked footing beefiness reaches a safe temperature of 160°F.
References
1. American Meat Institute. 2007. Grills to Sizzle Over Holiday Weekend, May 26. http://www.meatami.com/ht/d/ReleaseDetails/i/3023.
2. Drupe, B. W. and M.E. Bigner-George. 2000. Factors affecting color properties of beefiness patties cooked on an outdoor gas grill. J. Muscle Foods 11:213-226.
3. Cattleman's Beefiness Lath. 2008. "I'll accept a burger with a side of burger," CBB Checkoff News, http://www.beefboard.org. Accessed July 11, 2008.
4. Davis, Thou. 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(xiv):258-263.
5. DeWaal, C. Due south. and F. Bhuiya. 2007. Outbreak Warning! Center for Scientific discipline in the Public Involvement, page 12, http://www.cspinet.org/foodsafety/outbreak_alert.pdf.
half-dozen. Hague, M.A.; K.Eastward. Warren; M.C. Chase; D.H. Kropf; C.50. Kastner; S.L. Stroda; and D.E. Johnson. 1994. Endpoint temperature, internal cooked color, and expressible juice color relationships in basis beef patties. J. Food Sci. 59(3): 465-470.
vii. Killinger, One thousand.Yard., M.C. Hunt, R.Eastward. Campbell and D.H. Kropf. 2000. Factors affecting premature browning during cooking of store-purchased basis beef. J. Food Sci. 65(4):585-587.
8. Male monarch, N.J. and Whyte, R. 2006. "Does It Look Cooked? A Review of Factors that Influence Cooked Meat Color," J. Nutrient Sci. 71(iv):R31-R40.
9. Lando, A. and L. Verrill. 2008. 2006 FDA/FSIS Food Safety Survey, http://www.fda.gov/Nutrient/ScienceResearch/ResearchAreas/ConsumerResearch/ucm080374.htm.
10. Lange, L. 2008. Beef trim baseline results and how FSIS will use, Presentation at E. coli Public Meeting, April 9, Washington, D.C., http://world wide web.fsis.usda.gov/PPT/Beef_Trim_Baseline_040908.ppt. Accessed October 8, 2008.
11. Lyon, B. Grand., B. W. Berry, D. Soderberg, and Northward. Clinch. 2000. Visual color and doneness indicators and the incidence of premature brown colour in beef patties cooked to 4 end point temperatures. J. Food Prot. 63(10):1389-1398.
12. McCurdy, S.M., Yard.T. Takeuchi, Z. Edwards, M. Edlefsen, D-H. Kang, 5.E. Mayes, and V. N. Hillers. 2006. Food safety education initiative to increase consumer employ of food thermometers in the United States. Br. Nutrient J. 108:775-794.
13. McCurdy, South.M., Finley, 1000., and Zemmer, T. 2009. Label instructions and cooking times for retail frozen basis beefiness patties. Nutrient Prot. Trends 29(6):335-341.
xiv. Ralston, Yard. L. and Lin, C. T. J. 2001. U.South. Safe Handling Labels for Meat and Poultry: A Example Study in Data Policy. Consumer Interests Almanac, Volume 47.
15. Rangel, J.Yard., P.H. Sparling, C. Crowe, P.M. Griffin, and D.L. Swerdlow. 2005. Epidemiology of Escherichia coli O157:H7 outbreaks, U.s., 1982-2002. Emerging Infect. Dis. xi(4):603-609.
16. Rhee, M.S., S.Y. Lee, 5.N. Hillers, S.M. 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 basis beef — United States, June–July 2002, Morb. Mortal. Weekly Rep. 51(29):637-639.
18. Slutsker, L., A.A. Ries, One thousand. Maloney, J.Thou. Wells, K.D. Greene, and P.Chiliad. Griffin. 1998. A nationwide case-control study of Escherichia coli O157:H7 infection in the United States, J. Infect. Dis. 177:962-966.
19. U.S. Department of Agriculture, Food Condom and Inspection Service. 2008a. Food Safety Education: Thermy™, http://www.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 thirty, 2008.
20. U.Due south. Department of Agriculture, Nutrient Prophylactic and Inspection Service. 2003a. Color of cooked basis beef as it relates to doneness, http://www.fsis.usda.gov/FactSheets/Color_of_Cooked_Ground_Beef/index.asp.
21. U.S. Department of Agriculture, Food Prophylactic 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.
Source: https://www.foodsafetynews.com/2009/08/ground-beef-the-importance-of-safe-handling-practices-and-accurate-final-product-temperature/
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