K-State Research and Extension

Q: I have seen several recalls on ground meats lately and I am wondering what to look for. Is ground meat still general safe?
A: While contamination is a possibility, responsibility in preventing foodborne illness should be shared by everyone involved in the production chain to the consumer’s plate. When grinding meats, the outside surface of the product—where contamination is most likely to occur—is mixed with the untouched inside. If any contaminants are mixed in, they have the potential to multiply quickly. Contaminants that could be found include pathogens such as E. coli and salmonella, among others.
Ground meats such as beef are tested throughout the processing and packing process to help ensure any meat that could be contaminated doesn’t make it to the consumer. Therefore, recalls that occur mean the industry’s system is working to protect consumers.
At the store, consumers should look for the “best by” date on meat products. The ‘sell by’ date would just be an indicator for the store when it should be sold. If it’s a ‘best by’ date, that’s the date that you as the consumer could say, ‘It’s getting close to that date; maybe I won’t buy that one if I can’t eat or use it before then. Make sure the meat package isn’t torn and that it feels cold. After deciding to buy a meat product, make sure to keep it away from other groceries in the cart to prevent meat juices dripping onto other foods. Make the meat counter the last stop at the grocery store and the grocery store the last errand before returning home.
Once home, get meat into the refrigerator or freezer as soon as possible. Check the temperature of the refrigerator to be sure it stays below 40 F. Bacteria such as listeria can grow at refrigerator temperatures, especially if the temperature creeps up to 50 F. It’s good practice to put raw meat into a plastic bag around the store packaging, so no juices drip into the refrigerator or onto other foods. Put meat on the lowest shelf in the refrigerator and ready-to-eat foods on the top shelves in case dripping occurs. Any other surfaces that raw meat products touch directly, such as countertops or sinks, should be cleaned and sanitized well.
The best way to thaw any meat is in the refrigerator. Do not thaw on the counter or in the sink, because the outside of the product could get up to room temperature while the inside is still frozen. Room temperature is a perfect environment for microorganisms to multiply. Consumers can also use the microwave to thaw meats, but be sure to cook that meat right away. Don’t thaw it in the microwave and try to put it back in the refrigerator. You can also thaw meat in cold water, just make sure the water is changed often and is staying cold. Don’t use hot water. Put a bag around the outside, so the package doesn’t leak and you don’t get water into your meat.
When cooking, always use a meat thermometer to ensure the product gets to the minimum temperature for doneness for the specific meat product. Color is not a good indicator of doneness, particularly for ground meats.