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Questions about “ground meat” or “hamburger” have always been in the top five food topics of calls to the USDA’s Meat and Poultry Hotline. Here are the most frequently asked questions.

Ground Beef and Food Safety

What’s the difference 

between “hamburger” 

and “ground beef”?

Is ground beef 

inspected and graded?

From what cuts of beef 

are ground beef and 

hamburger made?

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency 

in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

USDA Photo

Beef fat may be added to “hamburger,” but not “ground beef.” A maximum 

of 30% fat is allowed in either hamburger or ground beef. Both hamburger 

and ground beef can have seasonings, but no water, phosphates, extenders, 

or binders added. The labeling of meat food products must comply with the 

Federal Meat Inspection Act (FMIA) and the meat inspection regulations and 

labeling policies.

Most states and cities set standards for store-packaged ground beef which, by 

law, cannot be less than Federal standards. If products in retail stores were 

found to contain more than 30% fat, they would be considered “misbranded” 

under Federal law.

All meat transported and sold in interstate commerce must be federally 

inspected. The Food Safety and Inspection Service carries out USDA’s 

responsibilities under the Federal Meat Inspection Act. These laws protect 

consumers by ensuring that meat products are wholesome, unadulterated, and 

currently labeled and packaged. 

For meat being transported and sold within a state, state inspection would 

apply. State inspection programs must enforce requirements at least equal to 

those of Federal inspection laws.

Ground beef exported to the U.S. from USDA-approved eligible nations must 

meet all safety standards applied to foods produced in the United States. They 

must employ equivalent sanitary measures that provide the same level of 

protection against food hazards as is achieved domestically. 

Grades are assigned as a standard of quality only. It is voluntary for a 

company to hire a Federal Grader to certify the quality of its product. Beef 

grades are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, 

and Canner. They are set by the USDA Agricultural Marketing Service. Most 

ground beef is not graded.

Generally, ground beef is made from the less tender and less popular cuts of 

beef. Trimmings from more tender cuts may also be used. Grinding tenderizes 

the meat and the fat reduces its dryness and improves flavor.
What is the safe food 

handling label on ground 

beef packages?

What kind of bacteria can 

be in ground beef? Are 

they dangerous?

Why is the E. coli 

O157:H7 bacterium of 

special concern in ground 

beef?

Can bacteria spread from 

one surface to another?

Ground Beef and Food Safety

Food Safety Information 2

“Sell-By” dates are a guide for retailers. Although many products bear “SellBy” dates, product dating is not a Federal requirement. While these dates are 

helpful to the retailer, they are reliable only if the food has been kept at safe 

temperatures during storage and handling. USDA suggests that consumers 

cook or freeze ground beef within 2 days after purchase for maximum quality.

A safe food handling label should be on all raw or partially precooked (not 

ready-to-eat) meat and poultry packages. The label tells the consumer how 

to safely store, prepare, and handle raw meat and poultry products in the 

home.

The Country of Origin Label (COOL) is not a food safety issue. It is a law 

requiring that package labels of certain foods bear the names of the country 

or countries where the food came from. USDA’s Food Safety and Inspection 

Service (FSIS) enforces the labeling of ground beef. 

Bacteria are everywhere in our environment. Any food of animal origin can 

harbor bacteria. Pathogenic bacteria, such as Salmonella, Escherichia coli 

O157:H7, Campylobacter jejuni, Listeria monocytogenes, and Staphylococcus 

aureus, cause illness. These harmful bacteria can not be seen or smelled. 

When meat is ground, more of the meat is exposed to the harmful bacteria. 

Bacteria multiply rapidly in the “Danger Zone” — temperatures between 40 

and 140 °F. To keep bacterial levels low, store ground beef at 40 °F or less 

and use within 2 days, or freeze. To destroy harmful bacteria, cook ground 

beef to a safe minimum internal temperature of 160 °F as measured with a 

food thermometer.

Other bacteria cause spoilage. Spoilage bacteria are generally not harmful, 

but they will cause food to deteriorate or lose quality by developing a bad 

odor or feeling sticky on the outside.

E. coli O157:H7 can colonize in the intestines of animals, which could 

contaminate muscle meat at slaughter. 

O157:H7 is a strain of E. coli that produces large quantities of a potent toxin 

that forms in the intestine and causes severe damage to the lining of the 

intestine. The disease produced by the bacteria is called Hemorrhagic Colitis.

E. coli O157:H7 bacteria survive refrigerator and freezer temperatures. Once 

they get in food, they can multiply very slowly at temperatures as low as 44 

°F. The actual infectious dose is unknown, but most scientists believe it takes 

only a small number of this strain of E. coli to cause serious illness and even 

death, especially in children. The bacteria are killed by thorough cooking.

Illnesses caused by E. coli O157:H7 have been linked with the consumption 

of undercooked ground beef. Raw milk, apple cider, dry cured sausage, fresh 

spinach, and undercooked roast beef have also been implicated.

Yes. It is called cross-contamination. Bacteria in raw meat juices can 

contaminate foods that have been cooked safely or raw foods that won’t 

be cooked, such as salad ingredients. Bacteria can also be present on 

equipment, hands, and even in the air.

To avoid cross-contamination, wash your hands with soap and warm water 

before and after handling ground beef to make sure you don’t spread 

bacteria. Don’t reuse any packaging materials. Use soap and hot water 

to wash utensils and surfaces which have come into contact with the raw 

meat. Utensils and surfaces can be sanitized with a solution of 1 tablespoon 

of unscented, liquid chlorine bleach per gallon of water. Don’t put cooked 

hamburgers on the same platter that held the raw patties.

What is the Country of 

Origin Label on ground 

beef packages?

What is the significance 

of the “Sell-By” date on 

the package?
How should raw ground 

beef be stored at home?

Is it dangerous to eat raw 

or undercooked ground 

beef?

Are there people who 

are more at risk from 

eating ground beef 

that is undercooked or 

mishandled?

Are microwaved 

hamburgers safe?

Ground Beef and Food Safety

Food Safety Information 3

What is the best way to 

thaw ground beef?

At the store, choose a package that is not torn and feels cold. If possible, 

enclose it in a plastic bag so leaking juices won’t drip on other foods. Make 

ground beef one of the last items to go into your shopping cart. Separate 

raw meat from ready-cooked items in your cart. Have the clerk bag raw 

meat, poultry, and fish separately from other items. 

Plan to drive directly home from the grocery store. You may want to take a 

cooler with ice for perishables. 

Refrigerate or freeze ground beef as soon as possible after purchase. This 

preserves freshness and slows growth of bacteria. It can be refrigerated or 

frozen in its original packaging if the meat will be used soon. 

If refrigerated, keep at 40 °F or below and use within 1 or 2 days.

For longer freezer storage, wrap in heavy duty plastic wrap, aluminum 

foil, freezer paper, or plastic bags made for freezing. Ground beef is safe 

indefinitely if kept frozen, but will lose quality over time. It is best if used 

within 4 months. Mark your packages with the date they were placed in the 

freezer so you can keep track of storage times.

The best way to safely thaw ground beef is in the refrigerator. Keeping meat 

cold while it is defrosting is essential to prevent growth of bacteria. Cook or 

refreeze within 1 or 2 days.

To defrost ground beef more rapidly, you can defrost in the microwave oven 

or in cold water. If using the microwave, cook the ground beef immediately 

because some areas may begin to cook during the defrosting. To defrost in 

cold water, put the meat in a watertight plastic bag and submerge. Change 

the water every 30 minutes. Cook immediately. Do not refreeze raw ground 

meat thawed in cold water or in the microwave oven unless you cook it first.

Never leave ground beef or any perishable food out at room temperature for 

more than 2 hours (1 hour at 90 °F and above).

Yes. Raw and undercooked meat may contain harmful bacteria. USDA 

recommends not eating or tasting raw or undercooked ground beef. To be 

sure all bacteria are destroyed, cook meat loaf, meatballs, and hamburgers 

to a safe minimum internal temperature of 160 °F as measured with a food 

thermometer.

The very young, the very old, and those with immune systems that have 

been weakened by cancer, kidney disease, and other illnesses are most 

at risk and vulnerable to illnesses associated with contaminated food. The 

symptoms of foodborne illness — such as diarrhea or vomiting, which can 

cause dehydration — can be very serious. Safe food handling practices at 

home or anywhere food is served is especially important for those in the “atrisk” group.

Yes, if cooked properly to destroy harmful bacteria. Since microwaves may 

not cook food as evenly as conventional methods, covering hamburgers 

while cooking will help them heat more evenly. Turn each patty over and 

rotate midway through cooking. Allow patties to stand 1 or 2 minutes to 

complete cooking. Then use a food thermometer to check that the internal 

temperature is 160 °F.

What’s the best way to 

handle raw ground beef 

when I buy it?
Food Safety Questions?

Why is pre-packaged 

ground beef red on the 

outside and sometimes 

dull, grayish-brown 

inside?

Why does ground beef 

release a lot of “juice” 

while cooking?

What causes ground beef 

patties to shrink while 

cooking?

Ground Beef Food Safety

The USDA is an equal opportunity

 provider and employer.

Revised May 2011

FSIS encourages the reprint and distribution of this publication for food safety 

education purposes. However, USDA symbols or logos may not be used separately 

to imply endorsement of a commercial product or service. 

Call the USDA Meat & Poultry Hotline

No. Partial cooking of food ahead of time allows harmful bacteria to survive 

and multiply to the point that subsequent cooking cannot destroy them.

If ground beef is refrigerated promptly after cooking (within 2 hours; 1 hour 

if the temperature is above 90 °F), it can be safely refrigerated for about 3 

or 4 days. If frozen, it should keep its quality for about 4 months. 

When reheating fully cooked patties or casseroles containing ground beef, 

be sure the internal temperature reaches 165 °F as measured with a food 

thermometer.

Oxygen from the air reacts with meat pigments to form a bright red color 

which is usually seen on the surface of meat purchased in the supermarket. 

The pigment responsible for the red color in meat is oxymyoglobin, a 

substance found in all warm-blooded animals. Fresh cut meat is purplish in 

color. The interior of the meat may be grayish brown due to lack of oxygen; 

however, if all the meat in the package has turned gray or brown, it may be 

beginning to spoil.

In making ground beef, some retail stores grind the meat while it is still 

frozen. Ice crystals in the frozen meat break down the cell membranes, 

permitting the release of meat juices during cooking. The same thing 

happens after ground meat is frozen at home.

All meat will shrink in size and weight during cooking. The amount of 

shrinkage will depend on its fat and moisture content, the temperature at 

which the meat is cooked, and how long it is cooked. Basically, the higher 

the cooking temperature, the greater the shrinkage. Cooking ground beef 

at moderate temperatures will reduce shrinkage and help retain juices 

and flavor. Overcooking draws out more fat and juices from ground beef, 

resulting in a dry, less tasty product.

Is it safe to partially cook 

ground beef to use later?

Can I refrigerate or 

freeze leftover cooked 

hamburgers? How should 

they be reheated?

Send E-mail questions to MPHotline.fsis@usda.gov.

Ask Karen!

FSIS’ automated response 

system can provide food safety 

information 24/7 and a

live chat 

during 

Hotline 

hours.

If you have a question 

about meat, poultry, or 

egg products, call 

the USDA Meat and 

Poultry Hotline 

toll free at 

1-888-MPHotline

(1-888-674-6854)

The hotline is open

year-round

 Monday through Friday from 10 

a.m. to 4 p.m. ET (English 

or Spanish).

Recorded food safety 

messages are available 

24 hours a day. Check 

out the 

FSIS Web site at

www.fsis.usda.gov. AskKaren.gov

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