Under what conditions does bacteria grow in ground beef?
By Bob Oros
When products are kept below 35 degrees bacterial growth will virtually stop. It is important to remember that most bacteria is not damaged or killed by freezing, they simply do not multiply.
Bacteria will grow and multiply at temperatures between 40 degrees and 140 degrees with the most rapid growth in the temperature range of 80-100 degrees.
Ground beef should be stored properly and cooked to an internal temperature of at least 155 degrees. Most fast food operations are required to bring the temperature to 165.