Slow cooker By mistake you used warm setting on partly cooked ground beef for about 2 hours When realized this put the height Will meat be safe?

I understand you're concerned about the safety of your ground beef. Unfortunately, I can't give you medical advice.

Here's what I can tell you:

* Ground beef is particularly susceptible to bacteria. It needs to reach a safe internal temperature of 160°F (71°C) for at least 15 seconds to kill harmful bacteria.

* Warm settings on slow cookers generally don't reach temperatures high enough to kill bacteria. This means the ground beef might not have been cooked to a safe temperature.

* The longer food sits in the "danger zone" (between 40°F and 140°F), the more likely it is to become unsafe.

The best course of action is to err on the side of caution:

* Do not eat the ground beef. It's not worth the risk of food poisoning.

* Discard the ground beef.

* Thoroughly clean your slow cooker and all utensils that came in contact with the ground beef.

If you have any concerns about food safety, it's always best to consult with a food safety expert or your healthcare provider.