What Happens If You Eat Undercooked Ground Beef?

Eating undercooked ground beef can expose you to harmful bacteria like Escherichia coli (E. coli), Salmonella, and Campylobacter, leading to foodborne illnesses. According to the Centers for Disease Control and Prevention (CDC), foodborne illnesses caused by these bacteria can result in symptoms such as diarrhoea, vomiting, stomach cramps, and fever, which can appear within a few hours to several days after consumption [1].

To avoid these risks, the United States Department of Agriculture (USDA) recommends cooking ground beef to an internal temperature of 160°F (71°C) to eliminate harmful bacteria [2].

Signs of Spoiled Ground Beef

Not sure if your ground beef is safe to eat? Here are key indicators that ground beef has gone bad:

• Colour Changes: Fresh ground beef should be reddish-pink. If it turns grey or brown on the surface, it could be a sign of spoilage [3].

• Unpleasant Odour: A sour, ammonia-like, or rotten smell suggests bacterial growth.

• Slimy or Sticky Texture: Fresh beef should feel firm and moist. If it’s slimy or sticky, it’s likely spoiled.

Can Cooking Spoiled Ground Beef Make It Safe?

Cooking spoiled meat does not make it safe to eat. While heat may kill bacteria, it won’t remove toxins that bacteria produce, which can still cause food poisoning. According to the National Health Service (NHS), some foodborne toxins, such as those produced by Staphylococcus aureus, remain harmful even after cooking [4].

Common Symptoms of Food Poisoning from Ground Beef

If you’ve eaten undercooked or spoiled ground beef, symptoms may include:

• Nausea and vomiting

• Diarrhoea (sometimes bloody)

• Stomach cramps and pain

• Fever and chills

Severe cases, especially in young children, pregnant women, the elderly, and those with weakened immune systems, may lead to serious complications such as kidney failure (Haemolytic Uraemic Syndrome, HUS) [5].

How to Prevent Foodborne Illness from Ground Beef

To ensure food safety, follow these key practices:

• Cook Thoroughly: Always cook ground beef to 160°F (71°C) and use a food thermometer to check the temperature.

• Store Properly: Refrigerate ground beef at 40°F (4°C) or lower and use it within 1-2 days of purchase [6].

• Avoid Cross-Contamination: Keep raw meat separate from ready-to-eat foods, wash hands, and sanitise surfaces after handling raw beef.

Is It Safe to Eat Raw or Rare Ground Beef?

Unlike steak, which has bacteria mostly on the surface, ground beef has bacteria mixed throughout due to the grinding process. According to the Food Standards Agency (FSA), eating raw or undercooked ground beef significantly increases the risk of foodborne illness [7].

Some restaurants serve rare or medium-rare burgers, but consuming them carries a higher risk unless the meat is sourced from a reputable supplier that follows strict safety protocols.

Final Thoughts

Eating undercooked or spoiled ground beef is a serious health risk. Always prioritise food safety by properly handling, storing, and cooking ground beef to reduce the chances of foodborne illnesses. When in doubt, throw it out!

By following these guidelines, you can enjoy ground beef safely while protecting yourself and your loved ones from foodborne illnesses.