{"id":16328,"date":"2019-08-28T05:36:59","date_gmt":"2019-08-28T10:36:59","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=16328"},"modified":"2020-03-06T17:26:43","modified_gmt":"2020-03-06T23:26:43","slug":"food-safety-for-grilling-ground-beef","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/food-safety-for-grilling-ground-beef\/","title":{"rendered":"Food Safety for Grilling Ground Beef"},"content":{"rendered":"<p>Ready to start grilling? Remember, only when ground beef is cooked to an internal temperature of 160\u00b0F, will bacteria be killed and be thus safe to eat &#8211; so as to avoid foodborne illness.<\/p>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18444 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/ground_beef_hamburger_food_safety_002_shutterstock_614638979.jpg\" alt=\"ground_beef_hamburger_food_safety\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/ground_beef_hamburger_food_safety_002_shutterstock_614638979.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/ground_beef_hamburger_food_safety_002_shutterstock_614638979-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/ground_beef_hamburger_food_safety_002_shutterstock_614638979-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/ground_beef_hamburger_food_safety_002_shutterstock_614638979-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/ground_beef_hamburger_food_safety_002_shutterstock_614638979-696x464.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/ground_beef_hamburger_food_safety_002_shutterstock_614638979-630x420.jpg 630w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/happy-young-friends-making-barbecue-on-614638979\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>All meat potentially contains bacteria that\u2014if not destroyed by proper cooking\u2014can cause food poisoning, but some meats are more risky than others.<\/p>\n<p>Beef, and especially ground beef, has a combination of qualities that can make it particularly problematic\u2014and the consequences of eating tainted beef can be severe. Bacteria are killed only by thorough cooking to an internal temperature of 160 \u00b0F (71.1 \u00b0C) as measured by a food thermometer.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/CvbV9WQhlc8\" width=\"700\" height=\"428\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><span style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" data-mce-type=\"bookmark\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Ground Beef Bacteria Dangers<\/h3>\n<p><strong>What kind of bacteria can be in ground beef?<br \/>\n<\/strong>The pathogenic (illness-causing) bacteria generally found in ground beef are <em>E. coli<\/em> and <em>Salmonella.<\/em>\u00a0These harmful bacteria cannot be seen or smelled.<\/p>\n<p><strong>Why is bacteria of special concern in ground beef?\u00a0<\/strong><br clear=\"none\" \/>If bacteria are present when beef is ground, then more of the meat surface is exposed to the harmful bacteria. Also, grinding allows any bacteria present on the surface to be mixed throughout the meat.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<div class=\"help-box\">\r\n<div class=\"help-title\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-right: 8px;\" src=\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\" alt=\"Food Safety Training\" width=\"39\" height=\"39\" align=\"absmiddle\" \/> Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n<div class=\"help-link\"><a class=\"help-button\" title=\"Food Safety Training\" href=\"http:\/\/foodsafetytrainingcertification.com\/food-safety-training-types\/\">More\/Enroll<\/a><\/div>\r\n<div style=\"clear: both;\"><\/div>\r\n<div style=\"margin: 0px 0px 0px 10px; font-weight: normal; font-size: 14px;\">\r\n<ul>\r\n<li>Learn about proper hygiene, cross contamination, cold and hot food safety, foodborne pathogens, and best practices to prevent foodborne illness.<\/li>\r\n<li>Food Manager Training & ANSI Certification - $99.00<\/li>\r\n<li>Food Handler Training - only $7.00!<\/li>\r\n<li>HACCP Training: 16hr\/4hr\/1hr<\/li>\r\n<li>Food Allergy Training - $15.00<\/li>\r\n<li>Enter Promo \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>The Temperature Danger Zone<\/h3>\n<ul>\n<li>Bacteria multiply rapidly in the &#8220;Danger Zone&#8221; \u2014 temperatures between 40\u00b0F and 140\u00b0F.<\/li>\n<li><strong>Cold:<\/strong> To keep bacterial levels low, store ground beef at 40\u00b0F or below and use within 2 days, or freeze.<\/li>\n<li><strong>Hot:<\/strong> To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160\u00b0F.<\/li>\n<\/ul>\n<div style=\"clear: both;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-17374 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/food-safety-danger-zone_temperature-e1567035904203.png?_t=1567035915\" alt=\"Temperature Danger Zone\" width=\"1065\" height=\"407\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/food-safety-danger-zone_temperature-e1567035904203.png 1065w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/food-safety-danger-zone_temperature-e1567035904203-125x48.png 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/food-safety-danger-zone_temperature-e1567035904203-250x96.png 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/food-safety-danger-zone_temperature-e1567035904203-768x293.png 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/food-safety-danger-zone_temperature-e1567035904203-1024x391.png 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/food-safety-danger-zone_temperature-e1567035904203-696x266.png 696w\" sizes=\"(max-width: 1065px) 100vw, 1065px\" \/><\/p>\n<div style=\"clear: both;\"><\/div>\n<h3>Four Basic Food Safe Steps<\/h3>\n<p>In every step of food preparation, follow the four basic rules \u2014 Clean, Separate, Cook, and Chill.<\/p>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption aligncenter\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-16185 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/03\/haccp-training-certification-1-e1567035811921.png?_t=1567035821\" alt=\"Clean-Separate-Cook-Chill\" width=\"1024\" height=\"332\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/03\/haccp-training-certification-1-e1567035811921.png 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/03\/haccp-training-certification-1-e1567035811921-125x41.png 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/03\/haccp-training-certification-1-e1567035811921-250x81.png 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/03\/haccp-training-certification-1-e1567035811921-768x249.png 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/03\/haccp-training-certification-1-e1567035811921-696x226.png 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/teach-others\/fsis-educational-campaigns\/check-your-steps\/check-your-steps\" rel=\"nofollow\" target=\"_blank\" >Credit: Foodsafety.gov<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both;\"><\/div>\n<ul>\n<li><strong>CLEAN. Wash hands and surfaces often.<\/strong> Unless you wash your hands, utensils, and surfaces the right way, you could spread bacteria to your food, and your family.<br \/>\nWash your hands with soap and warm water for 20 seconds before and after handling ground beef to make sure you don&#8217;t spread bacteria.<\/li>\n<li><strong>SEPARATE. Don&#8217;t cross-contaminate.<\/strong> Even after you&#8217;ve cleaned your hands and surfaces thoroughly, raw ground meat can still spread illness-causing bacteria to ready-to-eat foods-unless you keep them separate.<\/li>\n<li><strong>COOK. Cook to the right temperature.<\/strong> To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 \u00b0F (71.1 \u00b0C) as measured with a food thermometer.<\/li>\n<li><strong>CHILL. Refrigerate promptly.<\/strong> Illness-causing bacteria can grow in perishable foods within 2 hours unless you refrigerate them.<\/li>\n<\/ul>\n<h3 id=\"symptoms\">Symptoms of Foodborne Illness<\/h3>\n<ul>\n<li>Common symptoms of foodborne illness are <em>diarrhea and\/or vomiting<\/em>, typically lasting 1 to 7 days. Other symptoms might include <em>abdominal cramps, nausea, fever, joint\/back aches, and fatigue<\/em>.<\/li>\n<li>What some people call the \u201cstomach flu\u201d may actually be a foodborne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink.<\/li>\n<li>The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.<\/li>\n<\/ul>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18436 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331.jpg?_t=1567036362\" alt=\"foodillness_foodsafety\" width=\"1024\" height=\"610\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331-125x74.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331-250x149.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331-768x458.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331-696x415.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331-705x420.jpg 705w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-vector\/gastroenteritis-viral-disease-that-caused-by-1322818331\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both;\"><\/div>\n<h3>People (Groups) Vulnerable to Foodborne Illness<\/h3>\n<p>Foodborne illness can affect anyone who eats contaminated food. However, certain populations are more susceptible to becoming ill with a greater severity of illness. These groups include:<\/p>\n<ul>\n<li>Pregnant women;<\/li>\n<li>Infants and young children;<\/li>\n<li>Older adults;<\/li>\n<li>People taking certain kinds of medications or with immune systems weakened from medical conditions, such as diabetes, liver disease, kidney disease, organ transplants, HIV\/AIDS, or from receiving chemotherapy or radiation treatment.<\/li>\n<\/ul>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-18440 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety.jpg?_t=1567040267\" alt=\"\" width=\"1024\" height=\"531\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety-125x65.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety-250x130.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety-768x398.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety-696x361.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety-810x420.jpg 810w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>Most people with a foodborne illness get better without medical treatment, but people with severe symptoms should see their doctor.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bacteria is of special concern with ground beef &#8211; because when beef is ground &#8211; more of the meat surface is exposed to potential harmful bacteria.<\/p>\n<p>For this reason, ground beef must be cooked to an internal temperature of 160\u00b0F, so as to kill all the bacteria and avoid foodborne illness.<\/p>\n","protected":false},"author":1,"featured_media":18444,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106,1321],"tags":[1228,1300,1329],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16328"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=16328"}],"version-history":[{"count":1,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16328\/revisions"}],"predecessor-version":[{"id":19614,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16328\/revisions\/19614"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/18444"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=16328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=16328"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=16328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}