Many people have strong opinions about whether raw ground beef should be rinsed before cooking, often because kitchen habits are passed down through families. Some believe washing makes the meat cleaner or removes fat, but food-safety guidance says rinsing raw beef is unnecessary. Water does not reliably remove harmful microorganisms, and washing can create another problem by spreading contaminated droplets around the sink and nearby surfaces….. Continue Reading
The safer approach is proper cooking. Ground beef should reach an internal temperature of 160°F (71.1°C), checked with a food thermometer rather than judged only by color. Because grinding can distribute bacteria throughout the meat, the entire portion needs to reach the recommended temperature. Thorough cooking is far more effective than trying to rinse the surface.
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