What Temperature Is Ground Beef Safe to Eat
Footing Beef: the Almost Pop Meat Ground beef patties are the most popular beef item for Us consumers; most 12 billion hamburgers were consumed by Americans in 2007 (3). Ground beef patties are the most often grilled meat (one). Ground beef is also popular in other forms such as 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 Condom Experts?), the unique grapheme of footing beefiness warrants careful 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 
Destruction of the pathogens that may be present in raw basis beefiness, specially East. coli, requires a cooking process that heats the beef to an internal temperature of 160°F (xx). Use of a food thermometer is the only way to make up one's mind that the internal temperature of ground beef patties has reached 160°F (13, 19). (Unfortunately, just 13% of consumers always or often employ a thermometer when cooking or grilling hamburgers (9).) Acquire how to use a food thermometers when cooking basis beefiness: 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 one. 
The USDA's Nutrient Prophylactic and Inspection Service Thermometers and Nutrient Safety page besides provides data near 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 reach ane temperature at the same fourth dimension. Additionally, the lowest temperature is not always in the center of the patty (16). Why is Raw Basis Beef Singled Out past Food Safety Experts? 
Although other meats have caused foodborne illness, there are several attributes of ground beef which suggest that more careful handling–particularly use of a thermometer to cook to 160°F– is required. Ground Beef May Contain Pathogens Throughout Retail ground beef may contain pathogens (disease-causing microorganisms), well-nigh 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 Ground Beefiness Consumers have developed East. coli O157:H7 infections from consumption of undercooked ground beef.
Previous Communication to Consumers to Utilize Cooked Meat Color as an Indicator of Safe Ground Beef was Wrong Prior to 1997, consumers were encouraged to melt ground beef until "chocolate-brown" in the center to assure a condom temperature had been reached (xi). However, research conducted in the 1990s determined that cooked footing beefiness color does not correlate to safe endpoint temperature (ii, 6, 7, 11). Ground beef can turn dark-brown before it reaches 160°F or it may retain a pink colour at temperatures above 160°F–cooked colour change in ground beefiness 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 simply way to determine that ground beef patties, or other products formed from ground beefiness, such as meat loaf or large meat balls, are safely cooked is to utilize a thermometer to determine the prophylactic temperature of 160°F has been reached. (Normal cooking practice for small ground beef products such equally crumbles ways they are generally cooked to well above 160°F.)
Labels on Packages of Frozen Ground Beef Patties Practice Not Ever Provide Cooking Instructions That Effect in Safely Cooked Patties
A recent survey of labels on packages of frozen basis beefiness patties (4 oz. size) revealed some packages suggest cooking times of 1.5 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 production, thus some packages provided unsafe instructions. Frozen ground beef patties more often than not required 7 to ix min total cooking fourth dimension and starting with a room temperature pan (non preheated) extends the cooking time by virtually four min. Furthermore, cook times on a propane grill are more variable in than a fry pan on the electrical stove. Lesser line: The variability of cooking times for patties makes it Packaging as well gave conflicting information about the use of cooked color to predict doneness and about avoiding both overcooking and undercooking, provided an array of confusing instructions for consumers (12).
Since 1994, federal regulations require a Safe Treatment Label, which includes information about storing, cooking, and avoiding cross contamination, on all consumer packages of ground beefiness (and other raw meat) (xiv).
Conclusion
Until ground beef is assured to be a pathogen-free product, consumers tin all-time protect themselves and their loved ones by using a food thermometer to make sure cooked basis 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. Berry, B. W. and M.East. Bigner-George. 2000. Factors affecting color backdrop of beef patties cooked on an outdoor gas grill. J. Muscle Foods 11:213-226.
3. Cattleman's Beef Board. 2008. "I'll have a burger with a side of burger," CBB Checkoff News, http://world wide web.beefboard.org. Accessed July 11, 2008.
4. Davis, Chiliad. 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.
five. DeWaal, C. S. and F. Bhuiya. 2007. Outbreak Alert! Middle for Science in the Public Involvement, page 12, http://www.cspinet.org/foodsafety/outbreak_alert.pdf.
six. Hague, One thousand.A.; Grand.E. Warren; Grand.C. Hunt; D.H. Kropf; C.50. Kastner; S.L. Stroda; and D.E. Johnson. 1994. Endpoint temperature, internal cooked colour, and expressible juice color relationships in ground beef patties. J. Food Sci. 59(iii): 465-470.
7. Killinger, 1000.M., M.C. Hunt, R.Due east. Campbell and D.H. Kropf. 2000. Factors affecting premature browning during cooking of store-purchased ground beef. J. Food Sci. 65(4):585-587.
viii. King, N.J. and Whyte, R. 2006. "Does It Wait Cooked? A Review of Factors that Influence Cooked Meat Colour," J. Food Sci. 71(4):R31-R40.
9. Lando, A. and L. Verrill. 2008. 2006 FDA/FSIS Food Prophylactic Survey, http://world wide web.fda.gov/Food/ScienceResearch/ResearchAreas/ConsumerResearch/ucm080374.htm.
x. Lange, Fifty. 2008. Beef trim baseline results and how FSIS will use, Presentation at E. coli Public Meeting, April 9, Washington, D.C., http://www.fsis.usda.gov/PPT/Beef_Trim_Baseline_040908.ppt. Accessed October viii, 2008.
11. Lyon, B. M., B. W. Berry, D. Soderberg, and Due north. Assure. 2000. Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four cease signal temperatures. J. Nutrient Prot. 63(10):1389-1398.
12. McCurdy, Southward.K., Thousand.T. Takeuchi, Z. Edwards, M. Edlefsen, D-H. Kang, V.East. Mayes, and Five. North. Hillers. 2006. Food safety education initiative to increment consumer use of food thermometers in the United States. Br. Food J. 108:775-794.
13. McCurdy, S.M., Finley, Yard., and Zemmer, T. 2009. Label instructions and cooking times for retail frozen footing beef patties. Food Prot. Trends 29(six):335-341.
14. Ralston, Thousand. L. and Lin, C. T. J. 2001. U.Southward. Rubber Handling Labels for Meat and Poultry: A Example Study in Data Policy. Consumer Interests Annual, Volume 47.
15. Rangel, J.M., P.H. Sparling, C. Crowe, P.Thousand. Griffin, and D.L. Swerdlow. 2005. Epidemiology of Escherichia coli O157:H7 outbreaks, United States, 1982-2002. Emerging Infect. Dis. 11(4):603-609.
16. Rhee, Thou.S., S.Y. Lee, Five.N. Hillers, South.Thou. McCurdy, and D-H. Kang. 2003. Evaluation of consumer -mode cooking methods for reduction of Escherichia coli O157:H7 in basis beef. J Nutrient Prot. 66:1030-1034.
17. Shillamplus, P. plus 12 others. 2002. Multistate outbreak of Escherichia coli O157:H7 infections associated with eating ground beef — United States, June–July 2002, Morb. Mortal. Weekly Rep. 51(29):637-639.
18. Slutsker, Fifty., A.A. Ries, Yard. Maloney, J.K. Wells, Chiliad.D. Greene, and P.K. Griffin. 1998. A nationwide case-control written report of Escherichia coli O157:H7 infection in the U.s., J. Infect. Dis. 177:962-966.
nineteen. U.South. Department of Agronomics, Food Condom and Inspection Service. 2008a. Food Rubber Education: Thermy™, http://world wide web.fsis.usda.gov/food_safety_education/thermy/alphabetize.asp, accessed June 30, 2008. http://www.fsis.usda.gov/News_&_Events/R01-2008_release/index.asp, accessed June 30, 2008.
20. U.South. Department of Agronomics, Food Safety and Inspection Service. 2003a. Color of cooked footing beef as it relates to doneness, http://world wide web.fsis.usda.gov/FactSheets/Color_of_Cooked_Ground_Beef/index.asp.
21. U.Due south. Department of Agronomics, Food Prophylactic and Inspection Service. 2002. Backgrounder: New measures to address E. coli O157:H7 contamination. http://world wide web.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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