What Is The Lowest Oven Temperature To Safely Cook Beef

Basis Beef: the Well-nigh Popular Meat Basis beef patties are the virtually pop beefiness item for Usa consumers; virtually 12 billion hamburgers were consumed by Americans in 2007 (3).  Ground beef patties are the most frequently grilled meat (1).  Footing beef is also popular in other forms such equally meat loaf, meat balls, sloppy joes, and tacos. How To Handle and Cook Ground Beef As explained below (meet Why is Raw Ground Beef Singled Out by Food Rubber Experts?), the unique graphic symbol of footing beef warrants conscientious treatment. Avert Contaminating Other Foods with Raw Meat or Raw Meat Juice

Use a Thermometer to Insure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F Destruction of the pathogens that may be present in raw footing beefiness, particularly Eastward. coli, requires a cooking process that heats the beef to an internal temperature of 160°F (20). Use of a food thermometer is the only manner to determine that the internal temperature of ground beef patties has reached 160°F (xiii, 19).  (Unfortunately, only xiii% of consumers always or often utilise a thermometer when cooking or grilling hamburgers (9).) Learn how to use a food thermometers when cooking ground beef: The University of Idaho Extension website, "All About Food Thermometers" provides information most cooking with food thermometers, including information well-nigh how to choose a food thermometer and how to utilize one. The USDA'due south Nutrient Safety and Inspection Service Thermometers and Nutrient Safety folio 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 reach ane temperature at the same time.  Additionally, the lowest temperature is not e'er in the center of the patty (16). Why is Raw Basis Beef Singled Out by Food Condom Experts? Although other meats take caused foodborne affliction, there are several attributes of ground beef which propose that more careful treatment–peculiarly utilise of a thermometer to cook to 160°F– is required. Ground Beefiness May Comprise Pathogens Throughout Retail basis beef may comprise pathogens (affliction-causing microorganisms), almost notably Escherichia coli O157:H7 and Salmonella enterica.  These pathogens are ofttimes associated with nutrient animals, and E. coli O157:H7 is particularly associated with ruminant animals.

Illnesses Have Been Associated with Ground Beefiness Consumers have adult East. coli O157:H7 infections from consumption of undercooked ground beef.

Previous Advice to Consumers to Use Cooked Meat Colour every bit an Indicator of Safe Basis Beef was Incorrect Prior to 1997, consumers were encouraged to melt basis beef until "dark-brown" in the middle to assure a safe temperature had been reached (eleven).  Yet, inquiry conducted in the 1990s determined that cooked basis beef color does non correlate to safe endpoint temperature (2, 6, 7, eleven). Ground beef can turn brownish before it reaches 160°F or it may retain a pinkish color at temperatures above 160°F–cooked color change in ground beef depends on a number of factors, including pH, meat source, packaging, freezing history and added ingredients (8).

These photos illustrate the colour-temperature disconnect for basis beef patties:

The simply fashion to decide that footing beef patties, or other products formed from footing beef, such as meat loaf or big meat balls, are safely cooked is to use a thermometer to determine the safety temperature of 160°F has been reached.  (Normal cooking practise for small ground beefiness products such every bit crumbles means they are generally cooked to well above 160°F.)

Labels on Packages of Frozen Ground Beef Patties Do Not Always Provide Cooking Instructions That Result in Safely Cooked Patties

A recent survey of labels on packages of frozen footing beef patties (4 oz. size) revealed some packages advise cooking times of 1.five to 2 min/side.  Research on consumer cooking procedures indicates that cooking times of less than 3 min/side could non produce a safely cooked product, thus some packages provided unsafe instructions.  Frozen footing beefiness patties mostly required 7 to 9 min total cooking fourth dimension and starting with a room temperature pan (not preheated) extends the cooking time past about iv min.  Furthermore, melt 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 as well gave conflicting information about the utilize of cooked colour to predict doneness and about fugitive both overcooking and undercooking, provided an array of disruptive instructions for consumers (12).

Since 1994, federal regulations require a Safe Handling Label, which includes data most storing, cooking, and fugitive cross contagion, on all consumer packages of footing beef (and other raw meat) (fourteen).

Conclusion

Until ground beef is assured to be a pathogen-gratis product, consumers tin best protect themselves and their loved ones by using a food thermometer to brand sure cooked footing beef reaches a prophylactic temperature of 160°F.

References

1.  American Meat Constitute.  2007. Grills to Sizzle Over Vacation Weekend, May 26. http://world wide web.meatami.com/ht/d/ReleaseDetails/i/3023.

ii.  Drupe, B. West. and M.E. Bigner-George.  2000. Factors affecting color properties of beef patties cooked on an outdoor gas grill.  J. Muscle Foods xi: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, K. plus 34 others.  1993. Update: Multistate outbreak of Escherichia coli O157:H7 infections from hamburgers — Western United States, 1992-1993, Morb. Mort. Weekly Rep. 42(14):258-263.

v.  DeWaal, C. S. and F. Bhuiya.  2007.  Outbreak Alert!  Eye for Scientific discipline in the Public Involvement, page 12, http://world wide web.cspinet.org/foodsafety/outbreak_alert.pdf.

6.  Hague, Grand.A.; Yard.E. Warren; M.C. Chase; D.H. Kropf; C.Fifty. Kastner; S.L. Stroda; and D.E. Johnson.  1994. Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties. J. Nutrient Sci. 59(3): 465-470.

seven.  Killinger, Thousand.M., G.C. Hunt, R.E. Campbell and D.H. Kropf.  2000. Factors affecting premature browning during cooking of store-purchased ground beef.  J. Food Sci. 65(4):585-587.

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

9.  Lando, A. and L. Verrill.  2008. 2006 FDA/FSIS Food Condom Survey, http://www.fda.gov/Food/ScienceResearch/ResearchAreas/ConsumerResearch/ucm080374.htm.

10.  Lange, L.  2008. Beef trim baseline results and how FSIS will use, Presentation at E. coli Public Meeting, Apr 9, Washington, D.C., http://www.fsis.usda.gov/PPT/Beef_Trim_Baseline_040908.ppt.  Accessed October eight, 2008.

xi.  Lyon, B. G., B. W. Berry, D. Soderberg, and North. Clinch.  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, S.G., M.T. Takeuchi, Z. Edwards, M. Edlefsen, D-H. Kang, Five.E. Mayes, and V. N. Hillers.  2006. Food safety education initiative to increase consumer utilise of food thermometers in the The states.  Br. Nutrient J. 108:775-794.

13.  McCurdy, S.One thousand., Finley, K., and Zemmer, T.  2009. Characterization instructions and cooking times for retail frozen ground beef patties.  Food Prot. Trends 29(6):335-341.

14.  Ralston, Yard. L. and Lin, C. T. J.  2001.  U.S. Rubber Handling Labels for Meat and Poultry: A Case Study in Information Policy. Consumer Interests Almanac, Book 47.

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

16.  Rhee, One thousand.S., S.Y. Lee, Five.Northward. Hillers, S.1000. McCurdy, and D-H. Kang.  2003. Evaluation of consumer -style cooking methods for reduction of Escherichia coli O157:H7 in ground beefiness.  J Food Prot. 66:1030-1034.

17.  Shillamplus, P. plus 12 others.  2002. Multistate outbreak of Escherichia coli O157:H7 infections associated with eating basis beef — United States, June–July 2002, Morb. Mortal. Weekly Rep. 51(29):637-639.

18.  Slutsker, Fifty., A.A. Ries, Yard. Maloney, J.Thou. Wells, K.D. Greene, and P.M. Griffin.  1998. A nationwide case-command study of Escherichia coli O157:H7 infection in the Us, J. Infect. Dis. 177:962-966.

19.  U.S. Section of Agriculture, Food Safety 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 30, 2008.

twenty.  U.S. Department of Agronomics, Food Safety and Inspection Service.  2003a. Color of cooked ground beef as it relates to doneness, http://world wide web.fsis.usda.gov/FactSheets/Color_of_Cooked_Ground_Beef/alphabetize.asp.

21.  U.S. Department of Agronomics, Food Safety and Inspection Service.  2002. Backgrounder: New measures to address E. coli O157:H7 contagion.  http://www.fsis.usda.gov/OA/background/ec0902.pdf, accessed June 30, 2008.

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

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