When ground beef is brown and not cooked it good?

Ground beef should be cooked until it reaches an internal temperature of 160 degrees Fahrenheit, as specified by the United States Department of Agriculture (USDA). This temperature ensures that any harmful bacteria that may be present in the beef, such as E. coli, Salmonella, or Listeria, are destroyed.

Browning ground beef does not necessarily mean that it has been cooked to a safe temperature. Ground beef can appear brown on the outside, but still be raw or undercooked on the inside. Therefore, it is important to always use a food thermometer to check the internal temperature of ground beef before consuming it.