Dangers of ground meat

Bacteria are everywhere in our environment. These harmful bacteria cannot be seen or smelled.

If the pathogens are present when meat is ground, then more of the meat surface is exposed to the harmful bacteria.

Grinding allows any bacteria present on the surface to be mixed throughout the meat. Bacteria multiply rapidly in the "Danger Zone" — temperatures between 40 and 140 °F (4.4 and 60 °C).

To keep bacterial levels low, store ground beef at 40 °F (4.4 °C) or below and use within 2 days, or freeze.

To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 °F (71.1 °C).

Stay safe