Eating bad or spoiled beef can make you very sick. Even though cooking beef kills bacteria, toxins produced by bacteria may remain in the meat and cause illness Undercooked beef can also contain dangerous bacteria that cause foodborne illness To avoid getting sick, it’s important to know the signs of spoiled beef, proper storage and handling, and safe cooking practices.
How Can You Tell if Beef Has Gone Bad?
Fresh beef should have a bright red color and a mild odor. As beef starts to spoil, the color fades to grey or greenish The odor also changes, developing a rancid or sour smell If mold is present, you may see fuzzy grey or green patches.
Another sign of spoiled beef is a slimy or sticky texture. This indicates bacterial growth in the meat Beef that sticks to the packaging is almost certainly bad Discard any beef that has an off color, strange odor, or slimy feel. Don’t taste meat you suspect has spoiled.
What Happens if You Eat Spoiled Beef?
Eating spoiled beef that contains pathogenic bacteria can cause foodborne illness, also known as food poisoning. Bacteria such as E. coli, Salmonella, Staphylococcus aureus, and Campylobacter are common causes of food poisoning from beef.
Symptoms of food poisoning include nausea, vomiting, abdominal cramping, diarrhea, fever, and chills. Some types of pathogenic bacteria can also cause bloody diarrhea. Symptoms usually begin within hours to days after eating contaminated beef and may last for 1-10 days, depending on the culprit.
In rare cases, food poisoning can progress to a life-threatening condition called sepsis, especially in those with weakened immune systems. Seek medical care if you have severe symptoms or a high fever after eating bad beef.
Can Cooking Kill Bacteria in Spoiled Beef?
Thorough cooking kills most bacteria in beef. However, some bacteria produce heat-stable toxins that aren’t destroyed by cooking. If beef contains these toxins, it can still make you sick even after cooking. So it’s unsafe to eat beef that has already begun to spoil, even if you cook it thoroughly. Always discard bad meat.
How to Prevent Foodborne Illness from Beef
To avoid food poisoning, follow these safe handling and cooking practices:
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Refrigerate or freeze beef promptly after purchase. Fresh beef should be used within 4-5 days.
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Thaw frozen beef in the fridge, not at room temperature. Cook thawed beef within 1-2 days.
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Marinate beef in the fridge. Don’t leave it sitting out during marination.
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Don’t let raw beef sit out for more than 2 hours before cooking. Toxins can form if beef is left at unsafe temperatures.
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Wash hands, utensils, and surfaces after handling raw beef to avoid cross-contamination.
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Use a meat thermometer to ensure beef reaches a safe internal temperature when cooked. Cook ground beef to 160°F and steaks/roasts to at least 145°F.
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Refrigerate cooked beef within 2 hours. Divide large portions into shallow containers for quick cooling.
Following basic food safety practices can help protect you and your family from getting sick. Be especially careful when cooking for those most vulnerable to food poisoning, like children, pregnant women, older adults, and those with weakened immune systems. Play it safe – when in doubt about the safety of beef, throw it out.
Beef Safety Q&A
Can you eat beef that smells a little off?
No, it’s safest to discard beef with any spoiled odor, even if it’s mild. Off-smelling beef has likely started to rot and may contain pathogens or toxins. Cooking can’t remove toxins, so eating funky-smelling beef puts you at risk of food poisoning.
Can you get sick from eating raw beef?
Yes, raw or undercooked beef often harbors dangerous pathogens like Salmonella, E. coli O157:H7, Campylobacter, and Listeria. These bacteria can survive in raw and rare beef, causing foodborne illness. Always cook beef thoroughly to kill any potential bacteria.
Is it OK to eat beef 1 week past the sell-by date?
No, beef should be cooked or frozen within 4-5 days of purchase, not 7 days. The sell-by date indicates peak freshness, not how long it’s safe. Beef deteriorates quickly once this date passes, raising your chances of food poisoning from bacteria or toxins. Play it safe and discard beef more than 4-5 days old.
Can you cook and eat discolored beef?
No, beef with discoloration or grayish, greenish, or brownish tints may be spoiled or contaminated. Off colors indicate the growth of spoilage microbes or molds. Never cook and eat discolored beef – toxins could still cause illness even after cooking.
Is bloody or pink beef safe to eat?
Yes, if beef is freshly-cooked to the proper internal temperature. A little pink in steaks and burgers is normal and not hazardous. Whole cuts like steaks can safely be cooked medium-rare. Always use a meat thermometer to verify doneness. Undercooked beef is potentially unsafe.
Can you microwave spoiled beef to make it safe?
Microwaving doesn’t necessarily kill all pathogens in spoiled beef. Bacteria also produce toxins that aren’t destroyed by microwave heating. You should never cook and consume spoiled meat, including beef. Microwaving bad beef can still cause food poisoning.
What happens if I eat it, anyway?
If you eat food that contains pathogens like E. coli or Salmonella, chances are you’ll get a foodborne illness like food poisoning.
And food poisoning is no joke, stresses Dr. Craggs-Dino.
“All of us have probably had a touch of food poisoning at least once in our lives,” she says. “You know, you go out, you have a lovely meal, it tastes wonderful, and then you go home and your stomach starts churning. Then, you start feeling gassy and an hour later, you’re having diarrhea. That’s a type of foodborne illness.”
Unfortunately, not all cases are that mild. “Foodborne illnesses can transition into something really dangerous,” she cautions. “If you are starting to vomit, if you are running a fever, those are symptoms of a dangerous infection. At that point, I recommend you go to the ER, since this can develop into a life-threatening illness.”
Children under the age of 5, people older than 65, people who are pregnant and people with weakened immune systems are at particular risk for serious consequences from foodborne illnesses. They should always see a healthcare provider if food poisoning is suspected.
According to the U.S. Centers for Disease Control and Prevention (CDC), serious long-term effects of foodborne illness can include:
- Meningitis, an inflammation of the protective membranes covering your brain and spinal cord.
- Kidney damage.
- Kidney failure.
- Arthritis.
- Brain and nerve damage.
For some people, these health problems can last for weeks or months after recovering from a foodborne illness. For others, they never go away.
The anonymous sage had it right: “When in doubt, throw it out.” It’s not worth the risk of illness.
How to tell if your ground beef’s gone bad
In the whole, wide universe of things to eat, ground beef holds a special place.
Basically, because we eat a lot of it. In fact, data from the United States Department of Agriculture (USDA) indicates that in 2020, the world ate more than 130 billion pounds of beef. In the United States, ground beef makes up more than half of the beef consumed in the country. In 2017, for instance, Americans ate, on average, a whopping 54.5 pounds of ground beef in dishes like burgers, tacos, meatballs, chili and other tasty meals.
But at the same time, its very nature creates substantial health risks. The process of grinding up beef creates more surface area, which means more places for microorganisms to hide. As a result, ground beef can go bad quickly — more so than a steak or other larger cuts of meat.
“Ground beef is a particular concern,” notes Dr. Craggs-Dino, “because its spoilage isn’t always as obvious as other products. If you’re looking at something that has fuzzy mold sprouting on it, you are probably going to think, ‘Oh, I’m not eating that.’ But ground beef can be a little trickier. It can actually be starting to spoil, and you might not notice anything.”
Two types of microorganisms can take up residency in ground beef. The first kind, spoilage bacteria, can cause the meat to lose quality and develop a bad odor and taste, but they generally aren’t harmful to eat. Pathogenic bacteria, on the other hand, can’t be seen or smelled, but they are dangerous and can lead to food poisoning.
To make things even more complicated, if spoilage bacteria are present, their pathogenic buddies are likely to be close behind. So, even if spoilage bacteria won’t make you sick, their presence is a sign that bad actors like E. coli, Salmonella or Campylobacter are there as well.
Luckily, there are often signs that spoilage has occurred. Keep them in mind when you examine a package of ground meat:
“Outside, ground beef should look nice and pink,” says Dr. Craggs-Dino. “Sometimes, the inside may look a little brown, and that’s OK, too. But if it’s starting to turn a funky gray — inside or out — then you know something is a little off. Your food could already be spoiled by that point.”
“If you open the package and the meat feels or looks slimy, that’s a problem,” states Dr. Craggs-Dino. “Fresh ground beef should be a little firm to the touch and crumbly. But if it’s sticky and looks wet, that’s not so good. I know it sounds kind of gross. But hopefully, a person would see that and get turned off.”
The smell of fresh ground beef is barely noticeable. But it’s a different story if the meat has gone bad, says Dr. Craggs-Dino. “You open the package and it just doesn’t smell right. If it smells rancid, or tangy, or just plain putrid, that’s a sign of spoiled meat.”
The expiration date printed on the label is another important clue to your meat’s safety. Sometimes called the “best before” date, the expiration date tells you when the food is likely to start going bad. The guidance here is simple. “Don’t eat food past the expiration date,” advises Dr. Craggs-Dino. “If you aren’t going to be able to use it by that date, freeze it. Your ground beef will keep in the freezer for about four months.”
And don’t confuse the expiration date with the sell-by date, she cautions. “The sell-by date is a guideline for the retailer, saying, ‘Look, we can keep this meat on the shelf until this day.’ Assuming you buy it, bring it home and put it right into the refrigerator, you can still eat the ground beef for two days after the sell-by date. If you go past that, though, you are putting yourself at risk.”
How can I tell if my meat’s gone bad?
FAQ
What should I do if I ate bad beef?
Staying hydrated is key and drinking lots of water to help dilute and flush your system can help a lot. If what you have eaten causes vomiting or excessive use of the bathroom for longer then 24 hours you should begin to think about seeking medical help as you may have contracted a form of food poisoning.
What happens if you eat slightly expired beef?
Eating spoiled meat can lead to food poisoning and a range of unpleasant symptoms such as nausea, vomiting, diarrhea, abdominal pain, and fever. Cooking spoiled meat may kill some bacteria and parasites, but it won’t necessarily make it safe to eat.
How long after eating bad beef do you get sick?
Emergency room physician Troy Madsen, MD, says food poisoning generally takes about six hours to take effect, but most people get through it all right.
How can you tell if beef is spoiled?
Smell: Fresh beef should have a mild, meaty odor. If it has a sour, rancid, or off smell, it’s likely spoiled. Color: Fresh beef is typically bright red. If it has turned a dull brown or gray, it may still be safe to eat, but it’s a sign that it’s starting to age.