So, why does there seem to be a discrepancy between some of the minimum safe temperatures recommended by the USDA, FDA, and the CDC? Is Ground Beef Done at 158 Degrees or 160 Degrees Fahrenheit? When you cook a steak on a hot surface the surface bacteria is immediately killed.
Beef done temp free#
So instead of having to worry about just killing the surface bacteria as you would cooking a steak, you now have to ensure that every part of your hamburger is free from harmful pathogens. When this beef is ground, this surface bacteria is then introduced and integrated all over the ground beef mixture. Whole, intact cuts of beef are sterile on the inside with most bacteria found on the surface of the meat, according to the North American Meat Institute. It is because harmful bacteria can exist on the surface of a piece of beef before it is ground. Why is the minimum safe temperature of a hamburger higher than whole pieces of beef, like a flank steak for instance? Why Is the Minimum Safe Temperature of a Hamburger Higher Than a Steak’s? If you’re interested in learning more about the thermal destruction of microorganisms, here’s another link to the FDA’s literature. 1 log reduction = 90% reduction in SalmonellaĪs you can see, a 6.5 log-10 reduction equates to an over 99.9999% reduction in bacteria.
An increment of 1 corresponds to a reduction in bacteria by a factor of 10.Ī log reduction of 0 refers to no reduction in bacteria and a 1-log reduction corresponds to a 90% reduction.Įach log reduction increases the number of bacteria killed by a factor of 10: The log part of it refers to a logarithm. In this case, it is the ratio of levels of bacteria before and after the cooking process.
In the context of killing bacteria in food, a log reduction is a measure of how thoroughly the cooking process reduces the concentration of harmful pathogens.
Beef done temp code#
The FDA food code chart mentioned previously is based on a 6.5 log-10 reduction (or 6.5D reduction) in harmful pathogens such as E. This conservative recommendation for the home cook is intended to safeguard against a “worst-case” scenario. coli and Salmonella are eradicated instantly from ground beef. Why is 160 degrees Fahrenheit considered the safe serving temperature for a hamburger?ġ60 degrees Fahrenheit is the temperature at which harmful bacteria such as E. Why 160 Degrees Fahrenheit is the Minimum Safe Temperature for a Hamburger When Done
A brown crust on the outside and plenty of pink in the middle.
No sous vide, just some skillet cooking, flipping, and a brief oven hold.
Beef done temp how to#
In this article, I will detail these two methods and show you how to cook and serve a safe and delicious hamburger below 160 degrees Fahrenheit.įirst, let’s look at the FDA’s holding time recommendation and how that can help us cook a burger that’s safer and juicer at the same time. Then I’ll show you the necessary steps that they skip before grinding that you need to take to limit the bacteria in a medium-rare burger. I will also examine the preparation method of grinding your own meat that some culinary enthusiasts will proclaim makes consuming a medium-rare burger safe to eat. One cooking method that will allow you to safely serve a hamburger even at 140 degrees Fahrenheit is the cook and hold technique that will eliminate harmful bacteria through the process known as meat pasteurization. There are cooking and preparation methods that will allow you to cook and serve your hamburgers safely below160 degrees Fahrenheit. So, why the discrepancies, and what’s the temperature for a cooked hamburger then? I will discuss the discrepancies in a bit, but let’s examine how to cook a safe and delicious hamburger first. The FDA’s food code also updated in its recommendations a minimum internal temperature for ground beef of 155 degrees with a minimum 17-second holding time above that temperature.
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