Why Must Ground Beef Be Cooked to 155°F?

If you’re like me, you love a good burger or meatloaf. There’s nothing quite like the rich, beefy flavor of ground beef. But before you throw those burgers on the grill or shape your meatloaf, it’s important to know the proper way to cook ground beef to keep it safe to eat.

The United States Department of Agriculture (USDA) recommends cooking ground beef to an internal temperature of 155°F. This may seem high, especially if you’re used to cooking steaks and roasts to medium-rare at around 135°F. So why does ground beef need to be cooked to 155°F? Let me break it down for you.

Ground Beef is More Susceptible to Bacteria

When beef is ground, more of the meat’s surface area is exposed to bacteria Whole cuts of beef only have bacteria on their exterior surfaces But when meat is passed through a meat grinder, any surface bacteria get ground up and distributed throughout the meat.

Ground beef is made from the trimmings and smaller cuts of multiple carcasses. So if one contaminated carcass gets ground up with others, it can spread bacteria to a large batch of ground beef This makes contamination and foodborne illness more likely.

Cooking ground beef to 155°F kills any dangerous bacteria like E coli, Salmonella, and Listeria that may be present. This step is critical for food safety

Undercooked Ground Beef Can Make You Sick

Eating undercooked ground beef can have serious consequences. Foodborne pathogens like E. coli O157:H7 and Salmonella can lead to nasty symptoms including:

• Stomach cramps and abdominal pain
• Nausea and vomiting
• Bloody diarrhea
• Fever and chills

In severe cases, kidney failure and even death can occur. Children, seniors, pregnant women, and those with weakened immune systems are most at risk for life-threatening complications. But even healthy adults can become seriously ill.

According to the Centers for Disease Control and Prevention (CDC), there are an estimated 1.35 million Salmonella infections each year in the United States, with over 26,500 hospitalizations and 420 deaths. For E. coli O157:H7, estimates show around 265,000 infections annually with over 3,600 hospitalizations and 30 deaths.

And that’s just two of the main pathogens associated with ground beef consumption. Clearly, food safety with ground beef should not be taken lightly.

Use a Meat Thermometer to Verify Temperature

I always use a digital instant-read thermometer to check my ground beef temperature. It takes the guesswork out of determining doneness. Unlike a whole roast or steak, you can’t just check color and texture.

Ground beef can turn brown before it reaches a safe internal temperature. And even if it’s no longer pink, that doesn’t mean it’s been cooked to 155°F.

To properly take the temperature, insert the thermometer probe into the thickest part of the meat, away from any bones or fat. Make sure it’s not touching the cooking surface. Read the temperature after a few seconds when the display stabilizes.

For thin patties, burgers, meatballs or meatloaf, temperature can rise quickly. Be careful not to overcook these items by constantly checking temperature. Remove them from the heat as soon as 155°F is reached.

Why Not Lower for Medium or Medium-Rare?

I’m sure some of you are wondering why you can’t cook burgers to medium or medium-rare, with an internal temp closer to 145°F. With whole cuts like steaks and roasts, the interior meat is considered sterile and safe at lower temperatures.

But because ground beef can mix bacteria throughout the meat during grinding, the USDA states it must reach 155°F for safety.

At 145°F, there’s a slightly higher chance some bacteria could survive. And it only takes a tiny amount of something like E. coli O157:H7 (less than 50 cells!) to make someone sick. It’s just not worth the risk with ground beef.

For me, the slightly firmer texture and more uniform doneness of 155°F beef is worth it for peace of mind. If you prefer some pinkness, you can try mixing 85% lean ground beef with 15% ground bacon or pancetta. The additional fat helps keep the meat moist and adds tons of flavor.

Exceptions for Restaurants and Food Service

There are some exceptions to the 155°F rule. Restaurants and other food service establishments have more flexibility when cooking for immediate service.

The FDA Food Code allows ground beef patties to be served rare or medium-rare, with a minimum internal temperature of 145°F for 15 seconds. The patties can’t be cooked in advance.

Restaurants are also required to advise consumers that undercooked hamburgers increase the risk of foodborne illness. They must obtain consumer advisory statements signed by customers ordering rare or medium-rare burgers.

Keep in mind that grinding beef in-house versus purchasing pre-ground beef also reduces some risk for restaurants. Their controlled sourcing and grinding methods lower bacterial contamination levels overall.

Ground Beef Safety Tips

Besides achieving the proper internal temperature, there are other important safety measures to take with ground beef:

• Purchase fresh ground beef before the sell-by date. Choose packages without tears or leaks. Make sure meat is bright red. Pass on packages with brown or gray spots.

• Refrigerate promptly. Refrigerate or freeze ground beef within 2 hours of purchasing. Keep at 40°F or below.

• Thaw safely. Thaw frozen ground beef in the refrigerator, not on the counter. Cook immediately after thawing.

• Marinate in the fridge. Always marinate ground beef in the refrigerator, not on the counter. Discard used marinade instead of reusing.

• Cook frozen ground beef thoroughly. Cook frozen patties and crumbles until no longer pink and they reach an internal temperature of 155°F.

• Don’t cross-contaminate. Use separate plates and utensils for raw versus cooked meat. Wash all prep tools that touched raw meat thoroughly with hot, soapy water.

• Wash hands and surfaces. Wash hands before and after handling ground beef. Clean any kitchen surfaces ground beef touched with hot, soapy water.

Following safe handling and cooking guidelines for ground beef is easy once you know the proper steps. Taking these precautions ensures you can continue enjoying your favorite ground beef dishes without worry.