Questions about "ground meat" or "hamburger"
have always been in the top five food topics of calls to the
USDA's Meat and Poultry Hotline. Here are the most frequently
asked questions.
What's the difference between "hamburger" and "ground beef"?
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Beef fat may be
added to "hamburger," but not "ground beef," if the meat is
ground and packaged at a USDA-inspected plant. A maximum of
30% fat by weight is allowed in either hamburger or ground
beef. Both hamburger and ground beef can have seasonings, but
no water, phosphates, extenders, or binders added. They must
be labeled in accordance with Federal Standards and Labeling
Policy and marked with a USDA-inspected label.
Most ground beef is ground and packaged in local stores
rather than in food processing plants under USDA inspection.
Even so, the Federal labeling laws on fat content apply. Most
states and cities set standards for store-packaged ground beef
which, by law, cannot be less than Federal standards. If
products in retail stores were found to contain more than 30%
fat by weight, they would be considered "adulterated" under
Federal law. |
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Is ground beef inspected and graded? |
All meat transported
and sold in interstate commerce must be federally inspected.
The larger cuts are usually shipped to local stores where they
are ground. The Food Safety and Inspection Service carries out
USDA's responsibilities under the Federal Meat Inspection Act.
These laws protect consumers by ensuring that meat products
are wholesome, unadulterated, and properly marked, labeled,
and packaged.
For meat being transported and sold within a state, state
inspection would apply. State inspection programs must enforce
requirements at least equal to those of Federal inspection
laws.
Grades are assigned as a standard of quality only. It is
voluntary for a company to hire a Federal inspector to certify
the quality of its product. Beef grades are USDA Prime,
Choice, Select, Standard, Commercial, Utility, Cutter, and
Canner. They are set by the USDA Agricultural Marketing
Service. Most ground beef is not graded. |
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From what cuts of beef are ground beef and hamburger made? |
Generally, ground
beef is made from the less tender and less popular cuts of
beef. Trimmings from more tender cuts may also be used.
Grinding tenderizes the meat and the fat reduces its dryness
and improves flavor. |
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What is the significance of the "Sell-By" date on the
package? |
"Sell-By" dates are
a guide for retailers. Although many products bear "Sell-By"
dates, product dating is not a Federal requirement. While
these dates are helpful to the retailer, they are reliable
only if the food has been kept at proper temperature during
storage and handling. USDA suggests that consumers cook or
freeze ground beef within 2 days after purchase for maximum
quality. |
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What is the safe food handling label now on meat and
poultry packages? |
A safe food handling
label should be on all raw or partially precooked (not
ready-to-eat) meat and poultry packages. The label tells the
consumer how to safely store, prepare, and handle raw meat and
poultry products in the home. |
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What kind of bacteria can be in ground beef? Are they
dangerous? |
Bacteria are
everywhere in our environment. Any food of animal origin can
harbor bacteria. Pathogenic bacteria, such as
Salmonella, Escherichia coli O157:H7, Campylobacter
jejuni, Listeria monocytogenes, and
Staphylococcus aureus, cause illness. These harmful
bacteria can not be seen or smelled.
When meat is ground, more of the meat is exposed to the
harmful bacteria. Bacteria multiply rapidly in the "danger
zone" -- temperatures between 40 and 140 °F. To keep bacterial
levels low, store ground beef at 40 °F or less and use within
2 days, or freeze. To destroy harmful bacteria, cook ground
beef to 160 °F.
Other bacteria cause spoilage. Spoilage bacteria are
generally not harmful, but they will cause food to deteriorate
or lose quality by developing a bad odor or feeling sticky on
the outside. |
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Why is the E. coli O157:H7 bacterium of special
concern in ground beef? |
E. coli
O157:H7 can colonize in the intestines of animals, which could
contaminate muscle meat at slaughter.
O157:H7 is a strain of E. coli that produces large
quantities of a potent toxin that forms in the intestine and
causes severe damage to the lining of the intestine. The
disease produced by the bacteria is called Hemorrhagic
Colitis.
E. coli O157:H7 survive refrigerator and freezer
temperatures. Once they get in food, they can multiply very
slowly at temperatures as low as 44 °F. The actual infectious
dose is unknown, but most scientists believe it takes only a
small number of this strain of E. coli to cause serious
illness and even death, especially in children. It is killed
by thorough cooking.
Illnesses caused by E. coli O157:H7 have been linked
with the consumption of undercooked ground beef. Raw milk,
apple cider, dry cured sausage, and undercooked roast beef
have also been implicated. |
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Can bacteria spread from one surface to another? |
Yes. It is called
cross-contamination. Bacteria in raw meat juices can
contaminate foods that have been cooked safely or raw foods
that won't be cooked, such as salad ingredients. Bacteria can
also be present on equipment, hands, and even in the air.
To avoid cross-contamination, wash your hands with soap and
hot water before and after handling ground beef to make sure
you don't spread bacteria. Don't reuse any packaging
materials. Use soap and hot water to wash utensils and
surfaces which have come into contact with the raw meat. Don't
put cooked hamburgers on the same platter that held the raw
patties. |
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What's the best way to handle raw ground beef when I buy
it? |
At the store, choose
a package that is not torn and feels cold. If possible,
enclose it in a plastic bag so leaking juices won't drip on
other foods. Make ground beef one of the last items to go into
your shopping cart. Separate raw meat from ready-cooked items
in your cart. Have the clerk bag raw meat, poultry, and fish
separately from other items.
Plan to drive directly home from the grocery store. You may
want to take a cooler with ice for perishables. |
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How should raw ground beef be stored at home? |
Refrigerate or
freeze ground beef as soon as possible after purchase. This
preserves freshness and slows growth of bacteria. It can be
refrigerated or frozen in its original packaging if the meat
will be used soon.
If refrigerated, keep at 40 °F or below and use within 1 or
2 days.
For longer freezer storage, wrap in heavy duty plastic
wrap, aluminum foil, freezer paper, or plastic bags made for
freezing. Ground beef is safe indefinitely if kept frozen, but
will lose quality over time. It is best if used within 4
months. Mark your packages with the date they were placed in
the freezer so you can keep track of storage times. |
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What is the best way to thaw ground beef? |
The best way to
safely thaw ground beef is in the refrigerator. Keeping meat
cold while it is defrosting is essential to prevent growth of
bacteria. Cook or refreeze it within 1 or 2 days.
To defrost ground beef more rapidly, you can defrost in the
microwave oven or in cold water. If using the microwave, cook
the ground beef immediately because some areas may begin to
cook during the defrosting. To defrost in cold water, put the
meat in a watertight plastic bag and submerge. Change the
water every 30 minutes. Cook immediately. Do not refreeze
ground meat thawed in cold water or in the microwave oven.
Never leave ground beef or any perishable food out at room
temperature for more than 2 hours. |
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Is it dangerous to eat raw or undercooked ground beef? |
Yes. Raw and
undercooked meat may contain harmful bacteria. USDA recommends
not eating or tasting raw or undercooked ground beef. To be
sure all bacteria are destroyed, cook meat loaf, meatballs,
casseroles, and hamburgers to 160 °F. Use a food thermometer
to check that they have reached a safe internal temperature. |
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Are there people who are more at risk from eating ground
beef that is undercooked or mishandled? |
The very young, the
very old, and those with immune systems that have been
weakened by cancer, kidney disease, and other illnesses are
most at risk and vulnerable to illnesses associated with
contaminated food. The symptoms of foodborne illness -- such
as diarrhea or vomiting, which can cause dehydration -- can be
very serious. Safe food handling practices at home or anywhere
food is served is especially important for those in the
"at-risk" group. |
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Are microwaved hamburgers safe? |
Yes, if cooked
properly to destroy harmful bacteria. Since microwaves may not
cook food as evenly as conventional methods, covering
hamburgers while cooking will help them heat more evenly. Turn
each pattie over and rotate midway through cooking. Allow
patties to stand 1 or 2 minutes to complete cooking. Then use
a food thermometer to check that the internal temperature is
160 °F. |
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Is it safe to partially cook ground beef to use later? |
No. Partial cooking
of food ahead of time allows harmful bacteria to survive and
multiply to the point that subsequent cooking cannot destroy
them. |
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Can I refrigerate or freeze leftover cooked hamburgers? How
should they be reheated? |
If ground beef is
refrigerated promptly after cooking (within 2 hours; 1 hour if
the temperature is above 90 °F), it can be safely refrigerated
for about 3 or 4 days. If frozen, it should keep its quality
for about 4 months.
When reheating fully cooked patties or casseroles
containing ground beef, be sure the internal temperature
reaches 165 °F or it is hot and steaming. |
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Why is pre-packaged ground beef red on the outside and
sometimes dull, grayish-brown inside? |
Oxygen from the air
reacts with meat pigments to form a bright red color which is
usually seen on the surface of meat purchased in the
supermarket. The pigment responsible for the red color in meat
is oxymyoglobin, a substance found in all warm-blooded
animals. Fresh cut meat is purplish in color. The interior of
the meat may be grayish brown due to lack of oxygen; however,
if all the meat in the package has turned gray or brown, it
may be beginning to spoil. |
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Why does ground beef release a lot of "juice" while
cooking? |
In making ground
beef, some retail stores grind the meat while it is still
frozen. Ice crystals in the frozen meat break down the cell
walls, permitting the release of meat juices during cooking.
The same thing happens after ground meat is frozen at home. |
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What causes ground beef patties to shrink while cooking? |
All meat will shrink
in size and weight during cooking. The amount of shrinkage
will depend on its fat and moisture content, the temperature
at which the meat is cooked, and how long it is cooked.
Basically, the higher the cooking temperature, the greater the
shrinkage. Cooking ground beef at moderate temperatures will
reduce shrinkage and help retain juices and flavor.
Overcooking draws out more fat and juices from ground beef,
resulting in a dry, less tasty product. |
For additional food safety information about meat,
poultry, or egg products, call the toll-free USDA Meat and Poultry
Hotline at 1-888-MPHotline (1-888-674-6854); for the
hearing-impaired (TTY) 1-800-256-7072. The Hotline is staffed by
food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time.
Food safety recordings can be heard 24 hours a day using a
touch-tone phone.The media may contact the
USDA Meat and Poultry Hotline at (301) 504-6258.
Information is also available from the FSIS Web
site:
http://www.fsis.usda.gov
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