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Cook ground beef to an
internal temperature of 160° F. For ground beef
patties, check the temperature by inserting the
stem of the thermometer horizontally into the
center. Internal color is not sufficient to
ensure the product has reached the safe
temperature of 160° F. |
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The texture of cooked ground
beef should be firm or flaky. Due to the
natural nitrate content of meatloaf ingredients
such as onions and celery, meatloaf may appear
pink in the center even when an internal
temperature of 160° F has been
reached.
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If ground beef is
refrigerated promptly after cooking, it can be
safely refrigerated for about 3 or 4 days. If
frozen, it should keep its quality for about 4
months. |
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When reheating fully cooked
patties or casseroles containing ground beef,
be sure the internal temperature reaches 165° F
or it is hot and
steaming. |
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Note: Pregnant
women, children, elderly and immuno-compromised
individuals can be at an increased risk of
developing foodborne illnesses that can have
dire consequences. Additional care should be
taken for safe
handling. | |