When Should You Be Concerned?

Pay attention to the meat's storage history, expiration or use-by information, and overall condition. An unpleasant odor or a sticky, slimy surface can be warning signs that the beef has spoiled.

However, there is an important catch: harmful bacteria may be present even when ground beef looks and smells normal. You cannot reliably determine food safety by sight or smell alone.

That is why proper refrigeration and cooking temperatures matter so much.

Simple Food Safety Rules to Remember

To reduce the risk of foodborne illness, follow these practical guidelines:

• Keep it cold: Store raw ground beef at 40°F (4°C) or below.
• Watch the clock: Refrigerate or freeze it promptly. Ground beef should generally be used or frozen within one to two days.
• Avoid unsafe temperatures: Discard perishable meat left at room temperature for more than two hours, or more than one hour when temperatures exceed 90°F (32°C).
• Use a food thermometer: Cook ground beef to an internal temperature of 160°F (71°C), checking the thickest portion.
• Don't take chances: If the meat has been stored improperly or its storage history is uncertain, the safest choice is to discard it.

Remember, cooking does not reliably make improperly handled meat safe. Some hazards may remain even after heating.

The Bottom Line

Gray ground beef isn't automatically spoiled, and bright red beef isn't automatically safe. Color is only one clue; proper storage, handling, and cooking are what help protect your health.

Have you ever noticed ground beef changing color in the refrigerator? Share your experience in the comments—and pass these tips along to someone who cooks at home!