Is it safe to eat ground beef that’s pink inside? I’m making burgers tonight, and some of them are still a little pink in the middle even though I’ve cooked them for what I thought was long enough. I’m worried about food poisoning, specifically E. coli. Is the pink color alone a reliable indicator of doneness and safety, or are there other factors I should be considering, like the internal temperature? What internal temperature should ground beef reach to be considered safe to eat, and should I be using a meat thermometer to check it? Does the grade or type of ground beef (e.g., lean vs. regular) affect how it cooks and whether pinkness is a reliable indicator? Finally, are there any specific steps I can take to reduce the risk of food poisoning when cooking ground beef, regardless of the color?

Answer

The safety of eating ground beef that’s pink inside depends on its internal temperature, not just the color. Ground beef can remain pink even after reaching a safe temperature due to several factors.

Why Color Isn’t a Reliable Indicator:

• Myoglobin: Myoglobin is a protein in meat that’s responsible for its color. It reacts with oxygen to form oxymyoglobin, which is bright red. Cooking denatures myoglobin, causing it to turn brown. However, factors like pH levels, exposure to carbon monoxide (even in some packaging), and the presence of nitrites or nitrates can stabilize myoglobin, keeping the meat pink even when fully cooked.
• Cooking Method: Slow cooking methods or cooking in a low-oxygen environment can also contribute to the meat remaining pink.
• Age of the Meat: Older ground beef might retain more pink color.
• Fat Content: Higher fat content can sometimes mask the color change.

Safe Internal Temperature is Key:

The USDA recommends cooking ground beef to an internal temperature of 160°F (71°C) to kill harmful bacteria like E. coli. Use a food thermometer to check the temperature at the thickest part of the patty or ground beef mixture.

Potential Risks of Undercooked Ground Beef:

Consuming undercooked ground beef increases the risk of foodborne illness. E. coli is a common concern in ground beef because the grinding process can spread bacteria from the surface of the meat throughout the entire batch. Other potential pathogens include Salmonella and Listeria. Symptoms of foodborne illness can include nausea, vomiting, abdominal cramps, and diarrhea.