This is an archived article and the information in the story may be outdated. Please check the time stamp on the story to see when it was updated last.
Ground beef is a versatile form of the protein source; you can make everything from burgers to chili with this economical meat. While ground beef is a family dinner-friendly food, health experts warn that it has an increased risk of exposure to bacteria since there is more surface to chopped beef versus whole cuts, among other health concerns. Here’s everything you need to know before adding it to your shopping cart.
Bacteria
“The difference between ground beef and whole cuts of beef is that the whole cuts usually have bacteria on the outside so it is killed when it is cooked, versus ground beef which has bacteria all over and the heat may not reach the bacteria in the middle,” Rachel McBryan, RD, explains.
“Here’s a scary reason why we should avoid buying ground beef: salmonella and food poisoning,” nutritionist Niyla Carson of Fast Food Menu Prices agrees. “Since the process of turning ground beef into its form includes grinding, most of the meat’s surface is exposed to the air, giving it more airtime (pun intended) to catch spoilage organisms and bacteria,” she expands.
But that’s not all–it’s where the meat comes from that’s an issue, too.
“Another reason that beef has high levels of bacteria is because the trimmings come from multiple animals,” McBryan explains. “Therefore, one contaminated cow could end up in many patties. If that patty ends up in your home, it can easily contaminate you and your counter surfaces because it spreads extremely easily,” she continues. Yikes!
All of this results in beef being the fourth most common source of salmonella. “For each person infected, it is estimated that 29 other people are infected as a result,” McBryab warns.
Filet mignon has never sounded so good! Or better yet, going vegan.
