Because it’s made from parts of multiple animals and undergoes so many processes, ground meat can be more vulnerable to cross-contamination, especially with bacteria like E. coli and salmonella. In fact, foodborne illness outbreaks from ground meat are not as rare as you might think, and are often due to an unhygienic or poorly controlled production chain.
That’s why it’s so important to cook it thoroughly, without leaving any pink parts in the center, and to avoid eating it raw or semi-raw, as in some recipes.
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What can you do to prevent it?
The best way to be sure of what you’re eating is to grind your own meat at home. If you have a meat grinder or food processor, you can buy a cut you trust, such as brisket, sirloin, or rump, and grind it yourself. That way you know exactly what you’re eating, with no surprises. Meat and Seafood
Another option is to go to a trusted butcher and ask them to grind the cut of meat for you on the spot. It might cost a little more, but in return you’ll get a much fresher, tastier, and safer product.
A more conscious choice Food
Ultimately, ground beef isn’t the enemy. What is important is knowing where it comes from and how it’s been processed before it reaches your table. It’s not about eliminating it from your diet entirely, but about being more selective when you buy it.
The next time you go to the supermarket and see that package of perfectly red, cheap ground beef, stop for a second and think. Sometimes, cheap can be expensive, especially when it comes to our health.
