The Risks of Undercooked Beef

• Bacteria from farm animals becoming introduced into freshly ground meat is one of the most common ways people contract foodborne illnesses. In ground beef, E. coli is the main culprit. Although the USDA has regulations in place to keep meat grinding facilities free of bacterial hazards, unsafe products have been known to sneak through, so cooking meat thoroughly remains the safest way of eliminating bacteria. This is especially true of ground beef, which has a higher risk of contamination.

It's Only Done If It's Well Done

• The USDA recommends that ground beef, or hamburger, be cooked to an internal temperature of 160 degrees Fahrenheit. This means that the hamburger must be well done all the way through, with no pink center, before it is safe to eat. Not all cooks agree with this warning. Some prefer to serve hamburgers medium-rare, arguing that as long as the source of the beef is known, bacterial contamination is not a serious threat. Though well done burgers may be dry and flavorless to some, they are the surest way to avoid food poisoning.

Storage and Safety

• The USDA recommends several practices to improve the safety of hamburgers and other ground beef products. When shopping, consumers should choose their beef just before checking out, to minimize the time the beef spends outside refrigeration. Once it is brought home, it should be refrigerated or frozen immediately. If refrigerated, hamburgers will be best if used within one or two days of purchase. Frozen hamburgers will be good for an indefinite period, but should be wrapped in foil or a freezer bag to prevent freezer burn. Thawing in the refrigerator, in the microwave or in a container of cold water are all good ways to thaw frozen hamburgers; they should never simply be left out.

Always Look for the Label

• Although the USDA regulates the facilities where hamburger is produced, it doesn't have the ability to regulate how it's prepared. However, hamburger packages do bear a Safe Handling Label. The label warns consumers about the dangers of bacteria and instructs them to refrigerate or freeze the meat immediately. Tips on avoiding cross-contamination are also included, as well as an instruction to cook the meat thoroughly.