Raw ground beef at room temperature can develop and transfer dangerous pathogenic bacteria, such as E. Coli and Salmonella, with no visible presence! They are dangerous pathogens that you never want to experience! Interestingly, bacteria that spoil food with smell etc are generally not dangerous! You can easily make the most out of your ground beef by following these rules:

• Choosing: As with chicken, choose last when shopping and try and keep separate in your shopping trolley or basket. Butchery section should provide in separate bags. If buying from counter, inspect packaging and avoid any with leaks. Make sure package feels cold and refer to the "Sell-By" date. Note that these dates are only valid if the meat has been properly handled.
• Transporting: Preferably have a cooler in your car to keep cold, especially if you have a long drive home.
• Storing. Refrigerate or freeze as soon as you get home. You can put in fridge if you intend to use within 2 days but at least at or below F40° or C4°. For freezing, wrap well to use within 2 months: use a date label.
• Thawing: overnight thawing in the fridge is best. Use a base and place on lowest fridge shelf to avoid any juice leaking to other foods. Avoid thawing at room temperature, microwave or under running water. Ground beef’s large surface area provides more opportunity for bacteria to develop.
• Do not refreeze, as developed bacteria can be preserved.
• Using: As a general rule avoid leaving ground meat (or any perishable food) at room temp. for more than 1 hour. Bacteria thrive at between C4°/F40° to C60°/F140°.
• Part cooking is a no no! Never part cook ground beef to use later. Bad pathogens can evolve to levels that cannot be killed by subsequent cooking!
• Storing cooked ground beef is allowed if refrigerated or frozen within 1 hour of cooking for about 3 days/3months.
• Cooking: minimal internal temp. for safety is C70°/F160°.

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