Under what conditions does bacteria
grow in ground beef?
When
products are kept below 35 degrees bacterial growth will virtually stop. It is
important to remember that most bacteria is not damaged or killed by freezing, they
simply do not multiply.
Bacteria will grow and multiply at
temperatures between 40 degrees and 140 degrees with the most rapid growth in the
temperature range of 80-100 degrees.
Ground beef should be stored properly and
cooked to an internal temperature of at least 155 degrees. Most fast food operations
are required to bring the temperature to 165.
