What Temp Should Ground Beef Be Cooked At

What the Study Described

We had two reasons to do this study. The first was outlining ground beef procedures used by restaurants that could

  • Undercooking of ground beef. Undercooking was defined as cooking food to a temperature below 155°F because the U S. Restaurants are required by the Food and Drug Administration (FDA) Food Code to cook ground beef to 155°F for 15 seconds. We also investigated the use of thermometers by eateries to verify the final temperature of hamburgers. Making use of a thermometer guarantees that ground beef is cooked through.
  • Cross contaminating other foods from raw ground beef. This may occur if hands or equipment come into contact with raw ground beef before coming into contact with other food or kitchenware.

This study’s second goal was to characterize managers’ awareness of and usage of irradiated ground beef. Ground beef that has been treated with radiation to remove E coli germs. People may be less likely to become ill from undercooked ground beef or from cross-contamination of germs from raw ground beef if restaurants use irradiated beef rather than untreated ground beef.

Why This Study Was Done

E. A common bacteria in raw ground beef is E. Coli, which results in a number of foodborne illnesses annually. Ground beef burgers are frequently the source of these bacteria. If burgers are undercooked—that is, not cooked to a temperature high enough to kill the germs—these germs have the potential to make people ill. Additionally, if these microorganisms contaminate other foods or surfaces, they can cause illness in humans (cross contamination).

The methods used by restaurants to cook and prepare ground beef for hamburgers are not well understood. We can enhance these practices and reduce the incidence of foodborne illnesses if we have more knowledge about them.

Some meats also need rest time after cooking. For some meats, resting is essential because it allows the meat’s interior and juices to cook through completely and safely.

To ensure that raw meat, poultry, seafood, and other foods are cooked to a safe minimum internal temperature, refer to the guidelines provided below. To ensure that meat has reached a safe minimum internal temperature hot enough to destroy dangerous germs that cause food poisoning, use a food thermometer every time.