Ground Meat Is Safe to Serve at What Temp

Footing Beef: the Well-nigh Popular Meat Ground beefiness patties are the well-nigh popular beef particular for United States consumers; nearly 12 billion hamburgers were consumed past Americans in 2007 (3).  Ground beefiness patties are the most frequently grilled meat (1).  Footing beef is too pop in other forms such as meat loaf, meat assurance, sloppy joes, and tacos. How To Handle and Cook Ground Beef Every bit explained beneath (see Why is Raw Ground Beef Singled Out past Food Safety Experts?), the unique grapheme of footing beef warrants careful treatment. Avoid Contaminating Other Foods with Raw Meat or Raw Meat Juice

Employ a Thermometer to Insure Footing Beef Reaches the Safely Cooked Internal Temperature of 160°F Destruction of the pathogens that may be present in raw ground beef, especially E. coli, requires a cooking process that heats the beef to an internal temperature of 160°F (20). Utilise of a food thermometer is the only way to decide that the internal temperature of ground beefiness patties has reached 160°F (xiii, 19).  (Unfortunately, only xiii% of consumers e'er or frequently employ a thermometer when cooking or grilling hamburgers (ix).) Learn how to employ a nutrient thermometers when cooking footing beefiness: The University of Idaho Extension website, "All About Nutrient Thermometers" provides data most cooking with food thermometers, including data nigh how to choose a food thermometer and how to utilise one. The USDA'south Food Safety and Inspection Service Thermometers and Food Safety page also provides data about thermometers and how to use them. Ground beef patties should exist tested for the safely cooked temperature of 160°F in several locations because the entire patty does not attain one temperature at the same fourth dimension.  Additionally, the lowest temperature is not always in the middle of the patty (16). Why is Raw Footing Beefiness Singled Out by Food Safety Experts? Although other meats accept acquired foodborne illness, there are several attributes of footing beef which suggest that more conscientious handling–particularly use of a thermometer to melt to 160°F– is required. Ground Beefiness May Contain Pathogens Throughout Retail ground beefiness may contain pathogens (disease-causing microorganisms), most notably Escherichia coli O157:H7 and Salmonella enterica.  These pathogens are frequently associated with food animals, and East. coli O157:H7 is particularly associated with ruminant animals.

Illnesses Have Been Associated with Basis Beef Consumers accept developed Due east. coli O157:H7 infections from consumption of undercooked ground beef.

Previous Communication to Consumers to Employ Cooked Meat Color equally an Indicator of Safety Ground Beefiness was Wrong Prior to 1997, consumers were encouraged to cook ground beefiness 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 (two, vi, 7, 11). Basis beef can turn chocolate-brown before it reaches 160°F or it may retain a pink colour at temperatures in a higher place 160°F–cooked color modify in footing beefiness depends on a number of factors, including pH, meat source, packaging, freezing history and added ingredients (viii).

These photos illustrate the color-temperature disconnect for ground beefiness patties:

The simply way to decide that ground beefiness patties, or other products formed from ground beef, such as meat loaf or big meat assurance, are safely cooked is to utilise a thermometer to determine the condom temperature of 160°F has been reached.  (Normal cooking do for pocket-sized ground beef products such as crumbles means they are more often than not cooked to well to a higher place 160°F.)

Labels on Packages of Frozen Footing Beefiness Patties Do Not Always Provide Cooking Instructions That Issue in Safely Cooked Patties

A contempo survey of labels on packages of frozen basis beef patties (four oz. size) revealed some packages suggest cooking times of 1.five to 2 min/side.  Enquiry 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 ground beefiness patties more often than not required vii to 9 min total cooking time and starting with a room temperature pan (not preheated) extends the cooking fourth dimension 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 it Packaging also gave conflicting data almost the apply of cooked color to predict doneness and about avoiding both overcooking and undercooking, provided an assortment of confusing instructions for consumers (12).

Since 1994, federal regulations crave a Condom Treatment Label, which includes information near storing, cooking, and avoiding cantankerous contagion, on all consumer packages of basis beefiness (and other raw meat) (14).

Conclusion

Until footing beef is bodacious to be a pathogen-free production, consumers can best protect themselves and their loved ones by using a food thermometer to make sure cooked basis 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.  Berry, B. W. and Yard.East. Bigner-George.  2000. Factors affecting color properties of beef patties cooked on an outdoor gas grill.  J. Muscle Foods eleven:213-226.

3.  Cattleman'due south Beef Board.  2008. "I'll accept a burger with a side of burger," CBB Checkoff News, http://www.beefboard.org.  Accessed July 11, 2008.

4.  Davis, M. plus 34 others.  1993. Update: Multistate outbreak of Escherichia coli O157:H7 infections from hamburgers — Western U.s., 1992-1993, Morb. Mort. Weekly Rep. 42(14):258-263.

5.  DeWaal, C. Due south. and F. Bhuiya.  2007.  Outbreak Alert!  Eye for Scientific discipline in the Public Interest, page 12, http://www.cspinet.org/foodsafety/outbreak_alert.pdf.

vi.  Hague, Thou.A.; K.E. Warren; Thousand.C. Chase; D.H. Kropf; C.L. Kastner; S.L. Stroda; and D.E. Johnson.  1994. Endpoint temperature, internal cooked color, and expressible juice colour relationships in ground beefiness patties. J. Food Sci. 59(iii): 465-470.

7.  Killinger, Grand.M., M.C. Hunt, R.E. Campbell and D.H. Kropf.  2000. Factors affecting premature browning during cooking of store-purchased footing beef.  J. Food Sci. 65(four):585-587.

8.  King, N.J. and Whyte, R. 2006. "Does It Await Cooked? A Review of Factors that Influence Cooked Meat Color," J. Food Sci. 71(4):R31-R40.

9.  Lando, A. and Fifty. Verrill.  2008. 2006 FDA/FSIS Food Rubber Survey, http://www.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 Coming together, Apr nine, Washington, D.C., http://www.fsis.usda.gov/PPT/Beef_Trim_Baseline_040908.ppt.  Accessed October viii, 2008.

xi.  Lyon, B. K., B. W. Berry, D. Soderberg, and N. Assure.  2000.  Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures.  J. Food Prot. 63(10):1389-1398.

12.  McCurdy, Southward.Chiliad., M.T. Takeuchi, Z. Edwards, M. Edlefsen, D-H. Kang, V.E. Mayes, and V. Northward. Hillers.  2006. Nutrient safety education initiative to increase consumer utilize of food thermometers in the United states.  Br. Nutrient J. 108:775-794.

thirteen.  McCurdy, S.1000., Finley, K., and Zemmer, T.  2009. Label instructions and cooking times for retail frozen ground beef patties.  Food Prot. Trends 29(six):335-341.

14.  Ralston, K. L. and Lin, C. T. J.  2001.  U.Southward. Prophylactic Handling Labels for Meat and Poultry: A Case Study in Information Policy. Consumer Interests Annual, Book 47.

15.  Rangel, J.One thousand., P.H. Sparling, C. Crowe, P.M. Griffin, and D.L. Swerdlow.  2005. Epidemiology of Escherichia coli O157:H7 outbreaks, United States, 1982-2002. Emerging Infect. Dis. 11(iv):603-609.

16.  Rhee, M.S., Due south.Y. Lee, Five.N. Hillers, S.Grand. McCurdy, and D-H. Kang.  2003. Evaluation of consumer -style cooking methods for reduction of Escherichia coli O157:H7 in footing 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 ground beef — United States, June–July 2002, Morb. Mortal. Weekly Rep. 51(29):637-639.

18.  Slutsker, 50., A.A. Ries, 1000. Maloney, J.Chiliad. Wells, K.D. Greene, and P.M. 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, Nutrient Safe 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 xxx, 2008.

20.  U.Southward. Section of Agronomics, Nutrient Safety and Inspection Service.  2003a. Color of cooked ground beef every bit it relates to doneness, http://world wide web.fsis.usda.gov/FactSheets/Color_of_Cooked_Ground_Beef/index.asp.

21.  U.S. Department of Agriculture, Food Safety and Inspection Service.  2002. Backgrounder: New measures to address E. coli O157:H7 contamination.  http://www.fsis.usda.gov/OA/groundwork/ec0902.pdf, accessed June thirty, 2008.

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Source: https://www.foodsafetynews.com/2009/08/ground-beef-the-importance-of-safe-handling-practices-and-accurate-final-product-temperature/

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