but that temperature differs depending on the beef itself. From burgers to meatballs, ground beef is especially vulnerable to bacteria. Grinding meat mixes all the bacteria found on the surface of ...

Anything above that is what the USDA considers the “Danger Zone,” a temperature at which pathogenic bacteria can quickly grow. If you’re not going to use your ground beef in the next few ...

If a person has stored the meat at too high a temperature, or the packaging is torn or leaking, it is possible that bacteria has contaminated the ground beef. People should ensure that their ...

The safe temperature to cook meat ... for whole meats and 160–165°F (70–75°C) for ground meats. This includes traditional meats like chicken and beef, as well as wild game.

Love the taste of beef burgers, but not the saturated fat? Try doing what smart cooks do: Mix ground turkey breast ... or broiling them until the internal temperature reaches 165 degrees to ...

Furthermore, the FSIS advises all consumers to safely prepare their raw meat products and only consume ground beef that has been cooked to a temperature of at least 160°F so as to ensure the ...

1. Cooking ground beef kills bacteria, including E. coli, but the meat's temperature must reach 160 degrees Fahrenheit or higher. The CDC recommends checking the temperature using a meat ...

and do cooking studies of ground beef to determine what temperatures are needed to kill the virus, the USDA says. Officials previously told USA TODAY that Highly Pathogenic Avian Influenza ...

Cook ground beef to an internal temperature of 160°F to ensure harmful bacteria are destroyed. Use a food thermometer to verify the temperature.

It’s important to note that no recall has been issued and ground beef products can be safely consumed when they are prepared to the recommended proper cooking temperature of 160 degrees ...