Hamburger that is entirely gray in color, feels slimy or smells bad has gone bad. Fresh meat is naturally purplish in color. Meat that is exposed to oxygen turns brownish in color; thus, a brown color does not necessarily mean the hamburger is bad.Know More
Hamburger should be cooked or frozen within two days of being purchased to ensure fresh quality. To destroy bacteria, ground beef should be stored at less than 40 degrees Fahrenheit and cooked to 160 degrees Fahrenheit. Ground beef should never be left at room temperature for more than two hours.
To safely thaw frozen ground beef, leave it in the refrigerator. If this is not an option, microwave the meat or put it in an air-tight bag in cold water, changing the water every 30 minutes to keep it cold. Transporting freshly purchased hamburger is another consideration; bring a cooler for meat if the trip is going to take longer than 30 minutes.Learn more about Meat, Poultry & Seafood
According to the U.S. Food and Drug Administration, fish such as tuna may be eaten raw if previously frozen, because the freezing will have killed parasites in the flesh. However, not all harmful micro-organisms are killed by freezing, which is why the FDA recommends cooking any fish.Full Answer >
It is not safe to eat raw or partially cooked eggs, according to the FDA. Even eggs that are clean and with intact shells can contain a harmful bacteria known as salmonella that causes intestinal infections. Salmonella is especially deadly in young children and pregnant women.Full Answer >
According to the U.S. Food and Drug Administration, eating raw shrimp should be avoided because it poses a risk for contracting foodborne illnesses or parasites. When choosing to eat raw shrimp, make sure it was previously frozen, which kills harmful parasites that can infect the human body. However, this does not kill harmful microorganisms, and if someone is in a high-risk group for foodborne illness, raw shrimp should always be avoided.Full Answer >
A person can become sick from eating raw chicken. According to the U.S. Centers for Disease Control and Prevention, bacteria that is harbored inside and outside a chicken's body can get on the raw poultry during processing.Full Answer >