Quickly defrost ground beef1/14/2024 coli (STEC), though other STEC strains have also been identified. coli O157:H7 is the most well-known Shiga toxin-producing E. coli O157:H7 bacterium of special concern in ground beef?Į. Spoilage bacteria generally are not harmful, but they will cause food to deteriorate or lose quality by developing a bad odor or feeling sticky on the outside. To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 ☏ (71.1 ☌). To keep bacterial levels low, store ground beef at 40 ☏ (4.4 ☌) or below and use within 2 days, or freeze. Bacteria multiply rapidly in the "Danger Zone" - temperatures between 40 and 140 ☏ (4.4 and 60 ☌). Also, grinding allows any bacteria present on the surface to be mixed throughout the meat. If the pathogens are present when meat is ground, then more of the meat surface is exposed to the harmful bacteria. These harmful bacteria cannot be seen or smelled. In foods of animal origin, pathogenic (illness-causing) bacteria, such as Salmonella, Shiga-toxin producing Escherichia coli (STECs), Campylobacter jejuni, Listeria monocytogenes, and Staphylococcus aureus, cause illness. What kind of bacteria can be in ground beef? Are they dangerous?īacteria are everywhere in our environment virtually any food can harbor bacteria. They are set by the USDA Agricultural Marketing Service. Beef grades are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. It is voluntary for a company to hire a Federal Grader to certify the quality of its product. Grades are assigned as a standard of quality only. They must employ equivalent sanitary measures that provide the same level of protection against food hazards as is achieved domestically. from USDA-approved eligible nations must meet all safety standards applied to foods produced in the United States. State inspection programs must enforce requirements at least equal to those of Federal inspection laws. Many states have their own inspection programs that are applicable for meats produced and sold within their borders only. These laws protect consumers by ensuring that meat products are wholesome, unadulterated, and correctly labeled and packaged. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) carries out USDA's responsibilities under the Federal Meat Inspection Act. Is ground beef inspected and graded?Īll meat transported and sold in interstate commerce must be federally inspected. If products in retail stores were found to contain more than 30% fat, they would be considered "misbranded" under Federal law. Most states and cities set standards for store-packaged ground beef which, by law, cannot be less than Federal standards. The labeling of meat food products must comply with the Federal Meat Inspection Act (FMIA) and the meat inspection regulations and labeling policies. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders, or binders added. What's the difference between "hamburger" and "ground beef"?īeef fat may be added to "hamburger," but not "ground beef." A maximum of 30% fat is allowed in either hamburger or ground beef. Here are the most frequently asked questions and information about why ground beef requires careful handling. Questions about "ground meat" or "hamburger" have always been in the top five food topics of calls to the USDA's Meat and Poultry Hotline.
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